Lemon White Chocolate Sourdough Blondies
These Lemon Sourdough Blondies are an easy sourdough discard dessert perfect for summer baking. They’re soft, chewy, and bursting with bright lemon flavor and white chocolate in every bite.
Servings 16 bars
Calories 225kcal
Ingredients
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams; 1 stick) unsalted butter melted
- 1 cup (200 grams) brown sugar packed
- 1 large egg room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon lemon zest about 1 lemon
- 1 cup (170 grams) white chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or generously grease with butter, oil, or cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups (240 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking powder
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and slightly lighter in color. Whisk in the egg until fully incorporated. Add the sourdough discard, vanilla extract, lemon extract, and lemon zest, and whisk until smooth.½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) brown sugar, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon lemon zest
- Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the white chocolate chips. The batter will be thick.1 cup (170 grams) white chocolate chips
- Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the blondies cool completely in the pan (about 1 hour) before lifting them out with the parchment paper and slicing into 16 squares.
Notes
- Storage: Store blondies in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.
Nutrition
Serving: 1bar | Calories: 225kcal | Carbohydrates: 32.5g | Protein: 3.5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 18.5g | Calcium: 53mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
