Sourdough Blondies


Time for Portia’s first weekly feeding.  Portia is the new sourdourgh starter I made here in Portland.  After her feeding I was left with a cup of sourdough discard.

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I also have a bag of dark chocolate kisses and some other chocolates in my kitchen (leftovers from my Mother’s Day treats).  I want to use in baking so that I stop can eating them by the handful (quarantine has not been great on my waistline).  So this morning’s project is sourdough blondies with chocolate surprises.

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Making these was a perfect use for my favorite kitchen tool – the dough whisk.  Since I do not have my standing mixer here, I have been using the dough whisk more and more.  It is versatile and effective.

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My son is always looking for new items for dessert, so these will do nicely.

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Sourdough Blondies

slightly adapted from Baking-Sense.com

3 sticks (336g) unsalted butter, melted
3 cups (672g) brown sugar
4 large eggs

1 1/2 tablespoons vanilla extract
1 cup (224g) sourdough discard (100% hydration)
2 1/2 cups (350g) all purpose flour
1/2 teaspoon table salt

24 pieces of chocolate, preferably dark chocolate

Directions

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.

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Fold in the sourdough discard.

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Stir in the the flour and salt.

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Spread the batter into the pan.  Place chocolates in the batter, pressing them down.

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Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out with wet crumbs, about 30 minutes.

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Cool the pan on a wire rack, allowing it to come to room temperature before removing from the pan and cutting into 24 pieces.

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Enjoy!

2 Comments Add yours

  1. chefkreso says:

    Delicious, I would put even more chocolate 😀

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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