Maple Pecan Sourdough Blondies

These Maple Pecan Sourdough Blondies are an easy fall dessert made with sourdough discard, brown butter, and warm maple flavor, baked into soft, chewy bars packed with pecans.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Cool Time 1

Total Time 2

Servings bars

Calories 260kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 cup (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
1 cup (200 grams) brown sugar
¼ cup (70 grams) maple syrup
1 large egg room temperature
½ cup (100 grams) sourdough starter discard room temperature
1 teaspoon vanilla extract
½ teaspoon maple extract
1 cup (120 grams) chopped pecans toasted, if desired
½ cup (85 grams) white chocolate chips

Instructions

Preheat oven to 350°F. Line an 8-inch square aluminum pan with parchment paper or grease well with butter or cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
1 cup (240 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt
In a small saucepan over medium-low heat, brown the butter until the milk solids are golden brown and the butter smells nutty. Transfer to a large mixing bowl.
½ cup (113 grams; 1 stick) unsalted butter
Add the brown sugar and maple syrup to the browned butter and whisk until smooth. Whisk in the egg until fully combined, then add the sourdough discard, vanilla, and maple extract.
1 cup (200 grams) brown sugar, ¼ cup (70 grams) maple syrup, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon maple extract
Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the pecans and white chocolate chips. The batter will be thick.
1 cup (120 grams) chopped pecans, ½ cup (85 grams) white chocolate chips
Spread the batter evenly into the prepared pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the blondies cool in the pan for at least 1 hour before slicing into 16 bars.

Notes

Storage: Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.