Sourdough Discard Blondies
These sourdough discard blondies are soft and chewy with rich brown sugar flavor, a glossy golden top, and pockets of melted chocolate throughout. With the chewiness of a chocolate chip cookie and the richness of a brownie, they’re an easy one-pan dessert and a delicious way to use up extra sourdough discard.
If you love easy sourdough desserts, try my Fudgy Sourdough Discard Brownies or Sourdough Shortbread Berry Crumb Bars next.
Why You’ll Love These Sourdough Discard Blondies
Soft and chewy with lightly crisp edges.
Rich brown sugar flavor with plenty of melted chocolate.
Easy sourdough discard recipe made with simple pantry ingredients.
No mixer needed and baked in one 9×13 pan.
Tips for the Best Sourdough Discard Blondies
Use dark brown sugar for richer caramel flavor and deeper color.
Cook the butter and sugar until glossy for the best flavor and shiny top.
Don’t overbake—the center should be set but still slightly soft when they come out of the oven.
Sourdough Discard Blondies Recipe
Prep: 15 mins | Bake: 23–27 mins | Total: 45 mins | Yield: 18-24 blondies
Ingredients
215 g unsalted butter
330 g dark brown sugar
115 g sourdough discard
2 large eggs
2½ teaspoons vanilla extract
1 teaspoon fine sea salt
275 g all-purpose flour
190–200 g semisweet chocolate, roughly chopped
Flaky sea salt, optional
Instructions
Prepare the pan. Preheat the oven to 350°F conventional. Line a 9×13-inch metal baking pan with parchment paper, leaving enough overhang to easily lift the blondies out after cooling.
Cook the butter and brown sugar. Add the butter and brown sugar to a medium saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick, bubbling, and glossy and reaches 220–225°F, about 5–7 minutes. If you don’t have a thermometer, look for a thick, caramel-like consistency that falls from the spatula in a slow ribbon rather than looking thin or separated.
Cool slightly. Transfer the mixture to a large mixing bowl. Let it cool for several minutes until warm but no longer piping hot.
Whisk in the eggs. Add the eggs one at a time, whisking vigorously after each addition until the mixture is completely emulsified, smooth, and glossy.
Add the sourdough discard. Whisk in the sourdough discard, vanilla extract, and salt until completely smooth.
Fold in the flour. Add the flour and gently fold with a spatula just until no dry streaks remain. Do not overmix.
Add the chocolate. If the batter is still very warm, let it stand for 5–10 minutes so it doesn’t melt all of the chocolate. Fold in about three-quarters of the chopped chocolate.
Fill the pan. Spread the batter evenly into the prepared pan. Sprinkle the remaining chocolate over the top.
Bake. Bake for 23–27 minutes, beginning to check around 23 minutes. The edges should be set and golden brown, while the center should look set but remain slightly soft.
Cool completely. Let the blondies cool completely in the pan before lifting them out and slicing. Sprinkle with flaky sea salt, if desired.
Recipe Notes
Sourdough starter: Sourdough discard or active starter both work. For best results, use a starter around 100% hydration.
Brown sugar: Dark brown sugar gives the blondies a deeper caramel flavor and richer color. Light brown sugar will make them lighter and milder.
Chocolate: Chopped semisweet chocolate gives you larger melted pockets, but chocolate chips work just as well.
Half batch: Easily halve the recipe and bake in an 8×8 pan for about 20–24 minutes or a 9×9 pan for about 18–22 minutes. Begin checking early and remove when the edges are set and the center is still slightly soft.
Storage and Freezing
Store cooled blondies in an airtight container at room temperature for up to 4 days. To freeze, place them in an airtight freezer-safe container with parchment between the layers and freeze for up to 2 months. Thaw at room temperature before serving.
If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.
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