Sourdough Chocolate Chip Blondies Recipe
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.
- 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
