If you like the tang of sourdough, these special Sourdough Blondies are likely your kind of thing. They are also quick to make and delicious!
The overall texture of these bars impressed me. They are dense and sturdy, the kind of bar you could place in a little bag and pack with a lunch, but they are still soft and chewy to eat.
Why am I featuring so many sourdough recipes these days? Because, starting in early 2024, I began maintaining my own sourdough starter (named Mother) for book research reasons. That book, A House Between Sea and Sky, is out on October 1st! It features a sentient sourdough starter (also named Mother).
Bready or Not Original: Sourdough Blondies
The flavor of sourdough provides a delicious contrast to chocolate in these yummy, sturdy bars.
Equipment
- 9×13 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 3/4 cup sourdough discard (170 grams)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons cornstarch
- 11 ounces chocolate chips divided (1 bag)
Instructions
- Preheat oven at 350 degrees. Line a 13×9 pan with aluminum foil and coat with nonstick spray or extra butter.
- In a large microwave-safe bowl, melt the butter. Beat in the two sugars. Add the two eggs. Add the sourdough discard. Add vanilla.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and cornstarch. Stir into the wet mixture, scraping the bottom of the bowl on occasion.
- Measure out 1 1/2 cups chocolate chips. Fold them into the dough.
- Scoop dough into prepared pan and even out with an uneven spatula. Sprinkle the remaining chocolate chips on top and press in.
- Bake for 40 to 45 minutes, until top is golden and set and the middle passes the toothpick test. Cool completely, speeding process in fridge, if desired.
- Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.
