Introduction

Sourdough Chocolate Chip Blondies are a delightful twist on the classic sweet treat, adding a subtle tang from sourdough discard. These buttery, chewy blondies offer a fudgy texture and rich chocolate flavor that’s perfect 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 your 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 8 tablespoons of butter in a microwave-safe bowl 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 and the mixture is smooth.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Combine the dry ingredients with the wet mixture. Stir in 1/2 cup of chocolate chips until evenly distributed. Spread the batter evenly in the prepared baking pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
Step 6: Bake for 20 to 25 minutes. The center should still be slightly undercooked and jiggly when you take it out. Let the blondies cool completely; they will firm up as they cool, giving a chewy, fudgy texture.
Step 7: For cleaner cuts, place the cooled blondies in the freezer for 15 to 20 minutes before slicing into 9 large or 12 small squares.

Tips & Variations

Use a metal pan instead of glass to ensure even baking and prevent undercooked centers.
For extra flavor, add a pinch of cinnamon or a handful of chopped nuts.
Substitute chocolate chips with white chocolate or butterscotch chips for a different twist.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use sourdough discard to avoid affecting the rise and texture. Active starter may change the batter’s consistency and flavor balance.

Why shouldn’t I use a glass baking pan?

Glass pans heat differently, which can cause uneven baking and undercooked centers. Metal pans provide more reliable heat distribution for blondies.

Sourdough Chocolate Chip Blondies Recipe

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★★★★★

4.8 from 65 reviews

Delight in these chewy and fudgy Sourdough Chocolate Chip Blondies, perfect for using your sourdough discard. With a rich buttery flavor, sweet brown sugar, and melty chocolate chips, these blondies bake quickly in an 8×8 inch pan to give you a perfect balance of crispy edges and a gooey center.

Author: Tara
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Yield: 9 large or 12 small blondies 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 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt

Add-ins

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

Instructions

Preheat and Prepare Pan: Preheat your 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 as it can affect baking results.
Mix 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 the room-temperature egg until smooth and combined.
Add Sugar and Vanilla: Stir in the light brown sugar and vanilla extract into the wet mixture, mixing until the sugar fully dissolves for a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
Incorporate Dry Ingredients and Chocolate Chips: Gradually add the dry ingredient mixture along with 1/2 cup of chocolate chips to the wet ingredients. Stir until just combined and then spread the batter evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup chocolate chips on top.
Bake: Bake the blondies in the preheated oven for 20-25 minutes. The center should be slightly undercooked and jiggly to ensure a chewy, fudgy texture after cooling. The blondies will puff up during baking and then sink back down as they cool.
Cool and Cut: Allow the blondies to cool completely in the pan to set. For cleaner slices, chill them in the freezer for 15-20 minutes before cutting into 9 large or 12 small squares.

Notes

Use a metal baking pan for best results; glass pans can cause uneven baking.
Do not overbake to maintain a moist and chewy center.
Cooling completely before cutting ensures clean slices and helps prevent crumbling.
Freezing briefly before slicing makes cutting easier and neater.
Room temperature egg helps create a smoother batter.

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