Sourdough Blondies

4.62 from 80 reviews

Butterscotch blondies get a boost of flavor from sourdough discard. These blondies are both gooey and light at the same time.

Prep Time20

Bake Time30

Total Time50

Servings:24 blondies

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 12 oz unsalted butter and 24 oz brown sugar. Add4 large eggs and 1 ½ tablespoons vanilla extract, stir until combined then vigorously stir for 30 seconds. Fold in 8 oz sourdough discard. Stir in 12 ½ oz all purpose flour and ½ teaspoon table 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.

The recipe can be halved and baked in a 9x9 square pan.