Get ready to revolutionize your dessert game with these irresistible Sourdough Blondies that combine the tangy magic of sourdough with the sweet, buttery goodness of traditional blondies. Imagine biting into a perfectly golden, chewy treat studded with vibrant rhubarb and crunchy almonds – a dessert that's both sophisticated and comforting. These aren't your ordinary blondies; they're a culinary adventure that transforms a simple dessert into an extraordinary experience that will have your taste buds dancing and your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sourdough starter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup rhubarb, chopped
- 1/2 cup almonds, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and sourdough starter until the mixture is homogeneous.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in chopped rhubarb and almonds, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle additional chopped almonds on top of the batter for extra crunch and visual appeal.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the blondies out of the pan, then cut into 12 equal squares.
- Serve at room temperature and store in an airtight container for up to 3 days.
Tips
- Use an active, bubbly sourdough starter at its peak for the best flavor and texture.
- Don't overmix the batter – mix just until the ingredients are combined to keep the blondies tender.
- For extra flavor, toast the almonds before chopping and adding them to the batter.
- Make sure your rhubarb is chopped into uniform pieces to ensure even distribution and baking.
- Check the blondies early – they're best when slightly underbaked, with a few moist crumbs on the toothpick.
- Allow the blondies to cool completely before cutting to help them set and make clean, crisp slices.
- Store in an airtight container at room temperature, and they'll stay deliciously moist for up to 3 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 85mg
