Do sourdough blondies taste sour?

No. The discard may add a slight tang, but the overall flavor is very sweet and buttery.

Why did my blondies turn out cakey instead of chewy?

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.

Perfect Maple Toffee Sourdough Blondies

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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