Easy Sourdough Discard Blondies

Sourdough blondies combine the richness of butter, sweet brown sugar, tangy sourdough, and other simple ingredients to make the perfect dessert.

This sourdough blondie recipe is delicious and dependable. It’s one of those great recipes to keep handy for last-minute desserts or when you need something that is dependably delicious and a crowd-pleaser. This sourdough blueberry cobbler is another great option.

Blondies are similar to brownies in some ways, but their rich, buttery, vanilla flavor is especially warm and addictive. It’s quite easy to eat too many, so be warned. Especially if you pair it with homemade vanilla ice cream.

I’m especially pleased with any dessert that is whipped up quickly and baked all in one dish while also providing many servings.

Also helpful is that frequent bakers will almost always have all of these ingredients on hand. No special trips are needed, and no big prepping– just mixing and baking.

Why You’ll Love This Sourdough Blondie Recipe

Made with sourdough discard: Whips up in under an hour, uses sourdough discard and you probably have everything you need in your kitchen already! Find more sourdough discard desserts here.

The perfect dessert bars: The blend of butter, sugar, and vanilla gives a sweet butterscotch flavor, making it a delicious treat with a wonderfully chewy texture.

They’re a lot like thick, chewy chocolate chip cookies. The addition of sourdough starter provides complex flavor, and it’s an excellent way to use up extra discard. You can really fancy it up with a scoop of homemade ice cream on top.

Easily modified: While these were made with chocolate chips, you can easily substitute white chocolate chips, toffee bits, nuts, or swirls of peanut butter on top. The addition of flaky sea salt is always delicious and visually appealing.

Tips

• You can use an active sourdough starter or discard. Discard will give a tangier flavor, but either option works! Learn how to make your own sourdough starter.
• You can easily stir this up by hand, but a stand mixer works well, too!
• For the perfect gooey blondie, take them out of the oven a couple of minutes early and let them cool completely in the pan. 
• The bake time for a 9×13 dish is 40-45 minutes. Total time will vary depending on your oven.
• You’ll know they’re done when the top is golden brown, the edges are crisp, and they are set in the center. A toothpick or knife inserted into the center should come out clean or mostly clean.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools You May Need

Measuring cups and spoons

Large mixing bowl

Metal or glass 9×13 baking dish

Parchment paper

Ingredients

Unsalted butter: Two whole sticks of melted butter, cooled.

White sugar: Regular granulated sugar to sweeten this up.

Light brown sugar: Added for the sweetness and classic flavors of brown sugar. You could use dark brown sugar, as well.

Eggs: We’ll use two large whole eggs and an additional yolk. Added egg yolks add to the richness of flavor and texture, while also adding structure.

Sourdough discard: Discard gives a deeper tangy flavor. You can also use sourdough starter for a milder flavor.

Vanilla extract: Vanilla adds so much warmth and natural sweetness to a recipe.

All-purpose flour: I like to use unbleached, organic flour, or mill my own soft white wheat.

Baking soda & Baking powder: These are our leavening agents, giving some rise to our blondies.

Salt: Sea salt to balance the sweetness.

Cornstarch: Cornstarch is a great way to add softness and additional structure to a recipe.

Chocolate chips: A good quality chocolate chip or chocolate chunk makes a difference!

How to Make Sourdough Blondies

Preheat the oven to 350 degrees Fahrenheit and line your baking dish with parchment paper.

Grab your favorite large bowl and add the melted butter and white and brown sugar. Whisk thoroughly.

Add the two eggs, egg yolk, sourdough discard, and vanilla on top of the sugar mixture. Whisk it all up until smooth.

Measure your flour, then add the baking soda, baking powder, salt, and cornstarch to the measuring cup of flour. Give it a quick stir to mix them together before adding the dry ingredients to the wet.

Stir until combined, not over-mixing.

Fold in chocolate chips.

Scoop the batter into the prepared baking dish.

Long Fermentation Option: Place plastic wrap over the batter and place in fridge for 2-3 days. Bake according to directions.

Bake for 40 to 45 minutes or until set. The edges will be crisp. 

Cool completely in the pan before serving.

Storage

You can store leftovers in an airtight container at room temperature for several days.

You can also wrap them in parchment or plastic wrap and place them in a freezer-safe bag or container to freeze for several months.

Thaw the sourdough blondies at room temperature when you’re ready to eat. They’re great when gently reheated in the oven, too!

FAQ

More favorite recipes:

• Sourdough Cinnamon Rolls
• Easy Sourdough Foccacia
• Homemade Brioche Donuts with Vanilla Custard Filling
• The Best Sourdough Dinner Rolls
• Sourdough Brown Bread
• Sourdough Ham And Cheese Rolls

Sharing is caring!