Why You Need Brown Butter Sourdough Blondies In Your Life!
Sourdough blondies are a delightful twist on a classic dessert. The tangy notes from the sourdough discard balance beautifully with the sweetness of brown sugar, toffee bits, and chocolate chips. Plus, they're incredibly easy to make, requiring just a few simple steps and ingredients you likely already have in your pantry.
Ingredients
- 170 grams salted brown butter unstrained: melted and cooled about 2 sticks
- 1 large egg about 50g
- 125 grams sourdough discard-or active starter about 2/3 cup
- 330 grams brown sugar about 1 1/3 c
- 10 grams vanilla extract about 2 tsp
- 260 grams all-purpose flour or freshly milled soft white wheat flour about 1 3/4-2 cups
- 5 grams baking powder 1 tsp
- 4 grams salt little less than 3/4 tsp
- 150 grams toffee bits about 3/4 cup
- 100 grams semi-sweet chocolate chips about 1 cup
- 100 grams milk chocolate chips about 1 cup
Instructions
- Start by making your brown butter. To make brown butter: Place the salted butter in a sauce pan on medium/high heat until it melts, bubbles then foams. Keep a close eye on it because it can burn quickly. When the milk solids have slightly browned, turn off the heat and let it cool slightly. You can strain out the solids or leave them in for an extra caramel-icious flavor. Tip: You can make brown butter ahead of time and store in the fridge.
- Preheat and Prep: Start by preheating your oven to 350ºF. Line a 9x13-inch pan with parchment paper, letting it hang over the edges for easy removal later.
- Mix Wet Ingredients: In a medium bowl, whisk together the softened or melted butter, brown sugar and vanilla extract until well combined. Next add the sourdough discard mix until smooth then add the egg but don't over mix.
- Mix Dry Ingredients: In a small bowl, fluff the flour, baking powder, and salt with a fork to ensure they're evenly mixed.
- Combine: Add the dry ingredients to the wet mixture and stir until mostly combined. Fold in the toffee bits and chocolate chips, ensuring they're evenly distributed throughout the batter.
- Long ferment your cookie dough: You have the option to long ferment your dough in the bowl covered in the fridge overnight for better digestibility at this stage.
- Bake: Spread the batter evenly into your prepared pan. Bake for 30 minutes at 350ºF. The blondies will puff up and the top will look shiny and cracked. Let them cool for an hour or two before lifting them out of the pan. As they cool, they'll sink down, giving them that perfect chewy texture.
- Enjoy: Slice your blondies into squares and enjoy! These are perfect with a cup of coffee or tea, or as a sweet end to any meal.
Notes
Tips and Tricks
- Sourdough Discard: For a milder flavor, use fresh discard that’s no more than a day or two old. If your discard is very runny, you might need to add a bit more flour.
- Flour Choice: These blondies are fantastic with all-purpose flour, but if you have freshly milled soft white wheat flour, use it. The fresh flour adds a nutty depth of flavor that’s hard to beat.
- Mix-Ins: Feel free to experiment with your mix-ins. Nuts, white chocolate chips, dried fruit—get creative! Just keep the total mix-ins to about 2 cups.
- Freeze before cutting: Before cutting your squares freeze the baked cookies for 15 min this will give you nice clean slices.