Sourdough Chocolate Chip Blondies

Sourdough Chocolate Chip Blondies are a delicious way to put your sourdough discard to work, resulting in rich, buttery bars studded with melty chocolate chips and a subtle tang. With crisp golden edges and a fudgy center, these blondies strike the perfect balance of sweet and sour, guaranteed to satisfy any dessert craving.

Why You’ll Love Sourdough Chocolate Chip Blondies

– Zero-waste baking: transforms excess sourdough discard into irresistible treats
– Flavor boost: light brown sugar and vanilla enhance the natural tang
– Perfect texture: crisp perimeter meets gooey, tender middle
– Quick and easy: one bowl, minimal fuss, ready in under an hour

Ingredients

• 1 cup (120 g) all-purpose flour
• ¼ cup (50 g) sourdough discard
• 1 cup (200 g) light brown sugar
• 8 tablespoons (113 g) butter (melted)
• 2 teaspoons (10 g) vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (135 g) chocolate chips (divided into ½ cup and ¼ cup)
• 1 egg (room temperature)

Directions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 1–2-inch overhang on two sides for easy removal.

2. In a small microwave-safe bowl or over low heat on the stove, melt the butter until just liquid. Set aside to cool for 1–2 minutes.

3. In a large mixing bowl, whisk together the melted butter and light brown sugar vigorously until the mixture is smooth and no large clumps remain, about 30–45 seconds.

4. Crack the room-temperature egg into the sugar mixture. Add the sourdough discard and vanilla extract. Whisk until the batter is glossy and homogeneous, scraping down the sides of the bowl as needed.

5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

6. Pour the dry ingredients into the wet ingredients. Using a silicone spatula, fold gently just until there are no visible streaks of flour—do not overmix to keep the blondies tender.

7. Reserve ¼ cup of the chocolate chips for the topping, then fold the remaining ½ cup into the batter, distributing evenly.

8. Transfer the batter to the prepared pan. Use the spatula to spread it into an even layer, pressing into all corners.

9. Evenly sprinkle the reserved ¼ cup of chocolate chips over the top of the batter, gently pressing them in so they adhere.

10. Bake on the middle rack for 20–25 minutes, or until the edges are set and golden and the center appears just set but still slightly gooey when jiggled.

11. Remove from the oven and place the pan on a wire rack. Allow the blondies to cool completely in the pan, at least 20 minutes, so they finish cooking and firm up for clean slicing.

12. Once cooled, lift the bars out using the parchment overhang. Transfer to a cutting board and slice into 9 or 12 squares with a sharp knife, wiping the blade between cuts for neat edges.

Pro Tips and Variations

– For extra fudgy blondies, bake closer to 20 minutes and allow full cooling before cutting.
– Letting the batter rest for 5–10 minutes before baking helps moisture distribute evenly.
– Stir in chopped nuts (walnuts, pecans) or swirls of peanut butter for added texture and flavor.
– Swap chocolate chips for white chips, butterscotch chips, or chopped dark chocolate for variety.
– Use a 9×9-inch pan for slightly thinner bars; adjust baking time by 2–3 minutes less.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of powdered sugar over cooled blondies makes them look extra-special for gatherings. Enjoy alongside coffee or milk for the perfect afternoon pick-me-up.

Storage/Reheating

Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer life, refrigerate for up to 5 days. Reheat individual squares in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to restore that just-baked warmth.

FAQs

Can I use active sourdough starter instead of discard?
Active starter has a higher hydration; stick to discard or reduce liquid elsewhere for best results.

How do I make these gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.

Can I freeze the blondies?
Yes—wrap cooled bars individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw at room temperature.

Is there a dairy-free option?
Use vegan butter or coconut oil in place of butter and a flax “egg” (1 tbsp flax meal + 3 tbsp water).

Conclusion

Sourdough Chocolate Chip Blondies are an effortless, flavor-packed way to turn your sourdough discard into gooey, chocolate-studded bars that everyone will love. With simple ingredients and straightforward steps, these blondies are the perfect bake for using up discard and satisfying sweet tooths in one fell swoop.

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