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Introduction: Sourdough Discard Cinnamon Blondies
Sourdough discard cinnamon blondies are the perfect fusion of tangy sourdough and sweet cinnamon flavors in a chewy, satisfying bar. For those who cherish the art of sourdough baking, using the discard in creative ways is a delightful challenge. This recipe transforms what might be considered waste into something truly delicious. For more inspiration, check out Cinnamon Plum Crisp.
If you’re a fan of cinnamon desserts, you’re going to love these blondie bars. They’re easy to make, incredibly satisfying, and bring a cozy warmth to any occasion. Let’s dive into why these cinnamon treats are a must-try for any sourdough enthusiast.
The Charm of Sourdough Discard
Sourdough discard is often seen as a byproduct of the sourdough baking process. However, it’s a versatile ingredient that can add a unique depth of flavor to baked goods. By incorporating it into recipes, you not only reduce waste but also enhance the taste of your creations. In these blondies, the sourdough discard adds a subtle tang that perfectly complements the sweetness of the brown sugar and the spice of the cinnamon.
Why Cinnamon Blondies?
Cinnamon blondies are an exciting twist on the traditional blondie bar. The warm, spicy notes of cinnamon pair beautifully with the rich, buttery base of the blondie. This combination creates a comforting dessert that feels both classic and innovative. Whether you’re serving these at a family gathering or enjoying them as a personal treat, these blondies are sure to be a hit.
Ingredients
To make the perfect blondies, you’ll need a mix of both basic pantry staples and a few key ingredients that bring out the best in this recipe. Let’s explore what you’ll need to create these delightful bars.
Essential Ingredients for Blondies
The base of the blondies includes all-purpose flour, baking powder, and a pinch of salt. These dry ingredients provide the structure needed for a chewy bar. For the wet ingredients, you’ll use softened unsalted butter, brown sugar for sweetness and moisture, eggs to bind everything together, and vanilla extract for flavor depth.
Choosing the Right Cinnamon
Cinnamon is a star in this recipe, so choosing a high-quality variety is crucial. Look for a fragrant, fresh cinnamon that will impart a strong, warming flavor to your blondies. Ceylon cinnamon, often referred to as “true cinnamon,” is a great choice for its milder and sweeter taste compared to the more common Cassia cinnamon.
Pro Tips
Achieving the perfect texture and flavor in your blondies is all about the details. Here are some tips to ensure your cinnamon blondies turn out perfectly every time.
- Measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife.
- Let your eggs reach room temperature before mixing. This helps them blend more evenly with the other ingredients.
- Do not overbake your blondies; they should be just set in the middle when you take them out of the oven.
- Enhance the flavor by adding a pinch of nutmeg or cardamom for a unique twist.
The most important tip to remember is to not overmix your batter. Overmixing can lead to tough blondies instead of the desired chewy texture. Be gentle and mix just until the ingredients are combined.
Step-by-Step Instructions
Making sourdough discard cinnamon blondies is a straightforward process. Follow these steps to ensure a perfect batch of blondies every time.
Preparing the Batter
Begin by preheating your oven to 350°F. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard, ensuring everything is well combined.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep your blondies tender.
Baking to Perfection
Grease a 9-inch round cake pan and pour the batter into it, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This cooling time helps them set and makes slicing easier. For another variation of blondies, you can check out these Cinnamon Sugar Pumpkin Blondies.
Nutritional Information
Understanding the nutritional content of your desserts can be an important part of enjoying them mindfully. Here’s a breakdown of what you can expect from these delicious blondies.
Calories and Serving Size
Each slice of sourdough discard cinnamon blondie serves up a delightful 320 calories, perfect for a sweet treat that satisfies without overindulgence. With a balance of carbohydrates, fat, and protein, these blondies are a well-rounded dessert option. For those who love cinnamon, these treats are a delightful addition to your baking repertoire. If you are a fan of all things cinnamon, you might also enjoy our Cinnamon French Toast Casserole, which offers another delicious way to enjoy this beloved spice.
Sourdough Discard Cinnamon Blondies
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sourdough discard
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sourdough discard until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet, mixing just until combined.
- Pour the batter into the prepared pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Serving
- Allow the blondies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Storage
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
Notes
Ingredient Substitutions: Swap brown sugar for white sugar if needed, though it will alter the flavor slightly.
How to Serve: Serve warm with a scoop of vanilla ice cream for a delightful dessert.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Make-Ahead Tips: Prepare the batter ahead of time and refrigerate for up to 24 hours before baking.
FAQ
Can I use any type of sourdough discard?
Yes, you can use any type of sourdough discard for this recipe. Whether your starter is made from whole wheat, rye, or all-purpose flour, the discard will add a unique depth of flavor to the blondies. Just ensure it’s at room temperature to blend well with the other ingredients.
How do I know when the blondies are done baking?
The blondies are done when the edges are set and the center is just firm with a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. It’s important not to overbake to maintain the chewy texture.
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