I really love blondies.
They’re like the lovechild of brownies and chocolate chip cookies. Not to be confused with brookies, which are also a crazy hybrid of brownies and cookies.
Blondies have all the chewy, gooey texture of brownies but the light vanilla flavor of chocolate chip cookies. Better still, these particular sourdough discard blondies also have a delightfully tangy, butterscotch flavor that make them stand out from other blondies.
Need I go on?
Oh, you know I couldn’t help myself.
Just look at them. They are so indulgent and naughty. And yet I can’t help but reach for another one because they are just that good. Even my daughter came in and grabbed a couple for herself.
They’re a great way to use up sourdough starter discard, but they’re also just a fantastic dessert all around. I love making them for guests, and for whenever I feel like snacking on something tasty.
I love hearing from my readers. If you tried this recipe, let me know what you think. Do you prefer your blondies with a few more chocolate chips? No chocolate chips at all? Nuts? Tell me about it in the comments below!
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I went with 50 minutes and at 40 minutes it started to smell burnt and I pulled them out. They were overdone at 40 minutes. I will attempt again but will start checking for doneness at 24 minutes.
Oh no! I'm sorry your blondies burnt. It sounds like your oven temperature may be hotter than mine. I also used a glass pan and set the pan on the middle rack when baking these. I hope your next batch turns out better.