Sourdough Discard Cinnamon Blondies
These chewy blondies combine the unique tang of sourdough discard with the warm, sweet spice of cinnamon, resulting in a dessert that's both comforting and innovative.
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
Pro Tips: Measure flour accurately to prevent dense blondies. Use room temperature eggs for better mixing.
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.
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.