Perfect Maple Toffee Sourdough Blondies
Buttery soft and perfectly chewy, these maple toffee sourdough blondies are the ultimate way to put any leftover sourdough starter to delicious use. Each bite is packed full of caramelly flavor, with sprinkles of toffee bits for some added crunch. Topped with a yummy maple glaze to make them over the top delicious, this easy dessert is ready in no time and guaranteed to impress.
If you’ve been baking with sourdough for a while, you know that discard adds magic to just about anything — (see this post for 20+ sourdough discard recipes) and these sourdough blondies are no exception. Made with brown sugar, butter, and toffee bits, they’re soft, chewy, and full of extra sweet, caramelly flavor that my entire family really enjoyed.
Quick to make and even easier to love, this recipe is a must-try for any sourdough baker with a sweet tooth.
Let’s make them!
Quick Recipe Snapshot
TOTAL TIME: About 35 minutes, start to finish. No chill time required!
YIELD: About 15 bars, depending on how big or small you slice ’em 🙂
STORAGE: Leftovers store well in an airtight container for up to 3-4 days.
BEST SERVED: I like to allow these blondies to cool completely before topping them with a glaze and extra toffee bits. Chopped pecans are also delicious on top for some added crunch.
Why You’ll Love These Blondies
Ingredients You’ll Need
Tips for Successful Sourdough Blondies
- Use the recommended pan size. I highly recommend using a 13 x 9 inch baking pan for these blondies. Usually anything smaller will result in blondies that are more cakey rather than chewy. It will also increase the baking time significantly (speaking from experience here!)
- For ultimate chewiness, bake until just lightly browned and then allow them to cool completely in the pan before slicing and topping with the glaze.
Be sure to check out the full recipe and ingredient list below!
Step by Step Instructions
- Preheat oven to 350°F. Prepare a 13 x 9 inch pan by lightly greasing (I use avocado oil spray) and set aside.
- In a stand mixer fitted with a paddle attachment or a large mixing bowl, cream butter and brown sugar together until light, about 2 minutes.
- Add in the eggs, sourdough discard, and vanilla extract, mixing together until well combined.
- Begin adding in the dry ingredients (flour, baking powder, cornstarch, and salt), continuing to mix together on medium-low speed until combined, being careful not to overmix.
- Add in the toffee bits, mixing well.
- Spread batter evenly in pan and bake for 25 minutes, or until edges are golden and center is just set.
- Cool completely before slicing and topping with the maple glaze.
- Maple Glaze: In a small pan over medium low heat, melt the butter. Once melted, add in the maple syrup and powdered sugar, whisking together until the mixture is well combined and smooth. Remove from the heat and add in the vanilla extract and salt, stirring again to combine.
- Add the glaze over the top of each sliced blondie, topping with extra toffee bits or chopped pecans, if desired. Enjoy!
Variations & Substitutions
- Add ins: Swap out the toffee bits for butterscotch or white chocolate chips. Chopped pecans are also delicious!
- Brown Butter: Make them brown butter blondies by melting and browning the butter first (making sure to let it cool completely!) for extra flavor and nuttiness.
- Glaze Option: Swap out the maple glaze for a drizzle of white chocolate. Yum!
If you do substitute any ingredients, please let us know how they turned out in the comments below!
Recipe FAQs & Storage Tips
Yes, absolutely!
No. The discard may add a slight tang, but the overall flavor is very sweet and buttery.
This usually means that the size baking dish was too small, resulting in thick, cakey blondies. Be sure to use a larger pan size for thinner, chewy blondies! Also, measure flour correctly. Adding in too much flour can also result in a cakey texture.
Pin it For Later!
More Sourdough Recipes
Check out these other reader favorite recipes!
Maple Toffee Sourdough Blondies
- Total Time: 35 minutes
- Yield: 15 blondies 1x
Description
Buttery soft and perfectly chewy, these maple toffee sourdough blondies are the ultimate way to put any leftover sourdough starter to delicious use. Each bite is packed full of rich caramel flavor, with sprinkles of toffee bits for some added crunch. Topped with a smooth maple glaze to make them over the top delicious, this easy dessert is ready in no time and guaranteed to impress.
Ingredients
Blondies
- 2 sticks butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 1/3 cup sourdough discard
- 2 tsp pure vanilla extract
- 1 tsp salt
- 1/2 tsp baking powder
- 2 tsp cornstarch
- 2 cups all purpose flour
- 3/4 cup toffee bits
Maple Glaze
- 6 tbsp butter, melted
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
- 1 cup powdered sugar
- pinch salt
Instructions
- Preheat oven to 350°F. Prepare a 13 x 9 inch pan by lightly greasing (I use avocado oil spray) and set aside.
- In a stand mixer fitted with a paddle attachment or a large mixing bowl, cream butter and brown sugar together until light, about 2 minutes.
- Add in the eggs, sourdough discard, and vanilla extract, mixing together until well combined.
- Begin adding in the dry ingredients (flour, baking powder, cornstarch, and salt), continuing to mix together on medium-low speed until combined, being careful not to overmix.
- Add in the toffee bits, mixing well.
- Spread batter evenly in pan and bake for 25 minutes, or until edges are golden and center is just set.
- Cool completely before slicing and topping with the maple glaze.
- Maple Glaze: In a small pan over medium low heat, melt the butter. Once melted, add in the maple syrup and powdered sugar, whisking together until the mixture is well combined and smooth. Remove from the heat and add in the vanilla extract and salt, stirring again to combine.
- Add the glaze over the top of each sliced blondie, topping with extra toffee bits or chopped pecans, if desired. Enjoy!
Notes
- Use the recommended pan size. I highly recommend using a 13 x 9 inch baking pan for these blondies. Usually anything smaller will result in blondies that are more cakey rather than chewy. It will also increase the baking time significantly (speaking from experience here!)
- Storage: Leftover blondies will store well in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert Recipes
If you loved this recipe for sourdough blondies, be sure to come back and leave a comment and a 5 star rating! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
Sooooo good!!