Can you believe it’s been more than a year since I shared my sourdough discard blondie recipe? It’s crazy how much time has flown.
I love making blondies and I love eating them – but sometimes an entire batch of blondies just seems like too much. There are days when I crave the buttery tangy sweet flavor and chewy texture, but I don’t want that craving to result in eating blondies every day for a week. I just want a few bites, you know?
So this week I decided to go for a small batch of blondies in my ever-faithful ramekin dishes. I scaled down the recipe so it would make just four servings, one for me, my husband, and my daughter, and an extra for whomever happens to be visiting.
And I must say that I’m in love now.
For the blondies pictured, I used white chocolate chips because that’s what I had on hand – and the light flavor complemented the sourdough tang beautifully. However, I’ve since made blondies with a variety of chocolate chips, including milk, dark, and butterscotch, and all of them brought something fun to the table.
These blondies are best served warm right out of the oven. If you’re feeling indulgent, you can top them with whipped cream or ice cream, but they’re plenty sweet all on their own. They’re perfect for when you want a small dessert but don’t want to commit to making more than you need.
Sourdough Discard Ramekin Blondies for Four
- 90 Grams All-Purpose Flour (3/4 Cup)
- 160 Grams Brown Sugar (3/4 Cup Packed)
- 1 Gram Baking Powder (1/4 Teaspoon)
- 3 Grams Salt (1/2 Teaspoon)
- 56 Grams Sourdough Starter – Fed, Unfed, or Discard (1/4 Cup)
- 4 Grams Vanilla Extract (1 Teaspoon)
- 43 Grams Butter, Melted (3 Tablespoons)
- 1 Large Egg
- 56 Grams Chocolate Chips – White, Milk, Dark, or Butterscotch (1/3 Cup)
- 37 Grams Chopped Nuts – Pecan, Walnut, or Almonds (1/4 Cup)
- Preheat oven to 325° Fahrenheit (162° Celsius).
- In a small mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In a medium mixing bowl, stir together the wet ingredients: starter, vanilla extract, butter, and egg.
- Add the dry ingredients to the wet ingredients and mix thoroughly.
- Fold in extra ingredients.
- Lightly grease four 6-ounce ramekins and divide the batter among them.
- Bake for 45 minutes until the centers are no longer doughy. An inserted toothpick should come away clean.
- Top with whipped cream or ice cream and serve warm.
Did You Try It?
I love sharing my recipes with everyone. But I love it even more when I hear that my family and friends actually tried my recipes and enjoyed them. If you tried it, don’t forget to leave a star rating or share your suggestions for improvement in the comment section below. Let me know which chocolate chip you prefer or if you like this recipe more with nuts, dried fruit, or something else.
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