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.
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.
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.
My son is always looking for new items for dessert, so these will do nicely.
slightly adapted from Baking-Sense.com
24 pieces of chocolate, preferably dark chocolate
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. Place chocolates in the batter, pressing them down.
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 the pan on a wire rack, allowing it to come to room temperature before removing from the pan and cutting into 24 pieces.