Sourdough Browned-Butter Blondies
These sourdough browned-butter blondies are rich, chewy, and deeply flavorful in a way regular blondies just aren’t. Browning the butter adds a nutty, caramel-like depth, while sourdough discard keeps the bars soft and balanced instead of overly sweet. If you love using up discard in ways that actually feel special, this is one recipe you’ll make again and again.
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Ingredients
Wet ingredients
- 150 g unsalted butter to brown
- 135 g white sugar
- 135 g light brown sugar
- 2 eggs large
- 100 g sourdough discard
- 1½ teaspoons vanilla extract about 6 g
Dry ingredients
- 270 g all-purpose flour
- 4 g baking soda
- 2 g baking powder
- 5 g salt
- 1½ teaspoons cornstarch
- 120 g chocolate chips
- Optional but highly recommended: 45 g toasted walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 pan with parchment paper. Add the butter to a light-colored pan over medium heat. Swirl until it foams, darkens slightly, and smells nutty. Pour into a large mixing bowl and let cool for about 5 minutes. Spread the walnuts on a baking sheet and toast for 5–7 minutes, until fragrant. Let cool slightly, then chop. (You can also toast them for about 5 minutes in a cast iron skillet.) Whisk the white sugar and brown sugar into the warm browned butter.
- Add the eggs, sourdough discard, and vanilla. Whisk until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and cornstarch. Stir to mix evenly.
- Add the dry ingredients to the wet ingredients and mix just until no flour streaks remain.
- Fold in the chocolate chips and toasted walnuts.
- Spread the batter evenly into the prepared 8×8 pan.
- Bake for 35–40 minutes, or until the blondies are set, the edges are golden, and the center no longer jiggles.
- Cool completely in the pan before cutting to keep them soft, chewy, and not gummy.
Notes
Depending on the consistency of your sourdough discard, you may need to add an additional 10–20 grams of flour.
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Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 286mg | Potassium: 82mg | Fiber: 1g | Sugar: 28g | Vitamin A: 352IU | Calcium: 37mg | Iron: 1mg
