Butterscotch blondies get a boost of flavor from sourdough discard. These blondies are both gooey and light at the same time.
Prep Time20 minutes
Bake Time30 minutes
Total Time50 minutes
3 sticks (12 oz, 336g) unsalted butter, melted
3 cups (24 oz, 672g) light brown sugar
4 large eggs
1 1/2 tablespoons vanilla extract
1 cup (8 oz, 224g) sourdough discard (100% hydration)
2 1/2 cups (12.5 oz, 350g) all purpose flour
1/2 teaspoon table salt
Preheat the oven to 375°F. Butter a 13" x 9" baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan.
In a large bowl, combine the melted butter and brown sugar. Add the eggs and vanilla, stir until combined then vigorously stir for 30 seconds. Fold in the sourdough discard. Stir in the the flour and salt. Spread the batter into the pan.
Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out with wet crumbs, about 30 minutes.
Cool to room temperature before removing from the pan and cutting into 24 pieces.
I like to use a very ripe discard in this recipe, one that hasn't been fed for at least a week.
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