Introduction

Sourdough Chocolate Chip Blondies are a delightful twist on a classic treat, combining the tangy depth of sourdough discard with rich chocolate chips. These blondies are chewy, fudgy, and perfect for using up sourdough starter. They make a wonderful dessert or snack for any occasion.

Sourdough Chocolate Chip Blondies Recipe - Recipe Image

Ingredients

1 cup all-purpose flour
1/4 cup sourdough discard
1 cup light brown sugar
8 tablespoons butter (melted)
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips (divided into 1/2 cup and 1/4 cup)
1 egg (room temperature)

Instructions

Step 1: Preheat the oven to 350°F (176°C). Grease an 8 x 8-inch metal baking pan or line it with parchment paper. Avoid using a glass pan for best results.
Step 2: Melt the butter in the microwave or on the stovetop. In a large mixing bowl, whisk together the melted butter, sourdough discard, and egg until smooth.
Step 3: Add the light brown sugar and vanilla extract to the wet mixture. Stir until the sugar is fully dissolved.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine the dry ingredients with the wet ingredients, then fold in 1/2 cup of chocolate chips. Spread the batter evenly in the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips on top.
Step 6: Bake for 20-25 minutes. The center should be slightly undercooked and jiggly when removed. The blondies will continue to firm up as they cool, so be careful not to overbake. The top will rise and then sink as it cools.
Step 7: Allow the blondies to cool completely before cutting. For cleaner slices, refrigerate or freeze the blondies for 15-20 minutes after cooling. Cut into 9 large or 12 small squares.

Tips & Variations

Using a metal pan helps achieve even baking and a better crust compared to glass pans.
For extra texture, try adding chopped nuts or a sprinkle of sea salt on top before baking.
Make sure the egg is at room temperature to help the batter combine smoothly.
If you prefer a more intense chocolate flavor, use semi-sweet or dark chocolate chips.

Storage

Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 2 months. Thaw at room temperature before serving. Reheating is optional; warm briefly in the microwave for a gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

It’s best to use sourdough discard (the unfed portion) rather than an active starter to avoid altering the dough’s flavor and texture. Discard is mild and perfect for this recipe.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or applesauce, but the flavor and texture will differ slightly from the original recipe.

Sourdough Chocolate Chip Blondies Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

Delight in these rich and chewy Sourdough Chocolate Chip Blondies that combine the tangy depth of sourdough discard with the classic comfort of buttery, chocolate-studded blondies. Perfectly baked to achieve a fudgy center and crisp edges, these blondies are a delicious way to use up sourdough starter discard while satisfying your sweet tooth.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Yield: 9 large or 12 small brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

8 tablespoons butter (melted)
1/4 cup sourdough discard
1 egg (room temperature)
2 teaspoons vanilla extract

Dry Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar

Add-ins

3/4 cup chocolate chips (divided into 1/2 cup and 1/4 cup)

Instructions

Preheat the oven: Set your oven to 350°F (176°C). Prepare an 8 x 8-inch metal baking pan by greasing it or lining it with parchment paper to prevent sticking. Avoid using glass pans as the bake can be affected.
Melt butter and combine wet ingredients: Melt the butter in a microwave-safe bowl or on the stovetop. In a large mixing bowl, whisk together the melted butter, sourdough discard, and room temperature egg until smooth and uniform.
Add sugar and vanilla: Stir in the light brown sugar and vanilla extract until the sugar fully dissolves, creating a smooth, glossy batter.
Prepare dry mixture: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
Combine wet and dry ingredients: Add the dry ingredients and half of the chocolate chips (1/2 cup) to the wet mixture. Stir gently until just combined to avoid overmixing, which could toughen the blondies. Spread the batter evenly into the prepared baking pan and sprinkle the remaining chocolate chips (1/4 cup) over the top.
Bake the blondies: Place the pan in the preheated oven and bake for 20-25 minutes. Watch closely to avoid overbaking; the center should remain slightly undercooked and jiggly for a fudgy texture. The blondies will puff up initially and then settle as they cool.
Cool and cut: Allow the blondies to cool completely in the pan to finish setting. For cleaner slices, chill the blondies in the freezer for 15-20 minutes before cutting. Cut into 9 large or 12 smaller squares and enjoy.

Notes

Do not use a glass pan as it may affect baking time and texture; a metal pan yields the best results.
Do not overbake the blondies; the fudgy texture relies on the center being slightly undercooked when removed from the oven.
Cooling completely before cutting is essential to prevent crumbling and ensure clean slices.
Chilling the blondies briefly in the freezer after cooling can make cutting easier and neater.

Keywords: sourdough discard dessert, blondies, chocolate chip blondies, easy blondie recipe, fudgy blondies, baking with sourdough, chocolate chip dessert