Sourdough Discard Gingerbread Blondies

Preheat the Oven to 350 degrees Fahrenheit. Line an 8x8 baking dish with parchment paper and set aside.
Brown the Butter: Cut the butter up into tablespoon-sized cubes and melt over medium heat on the stove. As the butter melts, it will foam and then start to bubble. Stir or swirl the pan occasionally. You'll notice a nutty aroma as the milk solids in the butter turn golden brown. Once the butter reaches a warm golden-brown color, remove it from the heat to prevent burning. Transfer the browned butter to a large mixing bowl.
Add the Wet Ingredients. Add the molasses, brown sugar, egg and egg yolk (minus the egg whites), sourdough discard, and vanilla extract. Whisk together.
Add the Dry Ingredients: flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Use a rubber spatula to scrape the sides of the bowl and incorporate all the dry ingredients into the wet ingredients.
Bake: Transfer the batter to the prepared baking dish. Bake for about 22-25 minutes. The blondies are done when the edges begin to move away from the sides of the baking dish but the middle is still a bit undercooked and jiggly. Remove from the oven and let them come to room temperature.
Melt the White Chocolate Wafers: Microwave the white chocolate wafers in 15-second increments, whisking each time until the white chocolate is melted and smooth. Drizzle over the blondies. Cut into squares and serve!