Sourdough Chocolate Chip Blondies Recipe
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.
- 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
