Ever look at your jar of sourdough discard and feel a little guilty? You feed your starter, watch it bubble, and then toss the extra. It feels like such a waste.
What if you could turn that discard into the best treat you’ve ever had?
These Sourdough Chocolate Chip Blondies are the answer. They are gooey, chewy, and have a slight tang that makes them so good. This recipe is simple and will make you look forward to having extra starter.
Sourdough Chocolate Chip Blondies
This recipe takes that tangy sourdough discard and turns it into a rich, buttery blondie. The sourdough adds a depth of flavor that you just don’t get in a normal blondie. It cuts through the sweetness, making them perfectly balanced.
Plus, it’s a one-bowl recipe. Less mess is always a good thing.
What You’ll Need
- Melted unsalted butter
- Light brown sugar
- One large egg plus one egg yolk
- Sourdough discard, unfed
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Flaky sea salt for topping
Tools for the Job
| Tool | Purpose |
|---|---|
| Large Bowl | For mixing |
| Whisk | To combine |
| Spatula | For folding |
| 8×8 Pan | For baking |
| Parchment | Prevents sticking |
Step-by-Step Instructions
Step 1: Get your oven ready. Preheat it to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some hanging over the sides to use as handles later.
Step 2: In a large bowl, whisk together the melted butter and brown sugar until it’s all smooth.
Step 3: Add the egg, egg yolk, and vanilla extract. Whisk again until everything is combined and looks a little lighter in color.
Step 4: Now, stir in your sourdough discard. Just mix until it’s incorporated. Don’t go crazy over-mixing.
Step 5: Add the flour, baking soda, and salt to the same bowl. Use a spatula to gently fold it all together. Stop when you still see a few streaks of flour.
Step 6: Pour in the chocolate chips and fold them in until just combined. Now you shouldn’t see any more flour streaks.
Step 7: Spread the batter evenly into your prepared pan. Sprinkle the top with a little flaky sea salt.
Step 8: Bake for 25-30 minutes. The edges should be golden brown, and the center should be set. A toothpick inserted should come out with moist crumbs, not wet batter.
Step 9: Let the blondies cool completely in the pan before you try to lift them out and slice them. This part is hard, but it’s worth it for clean cuts.
Pro Tips
- Don’t Over-mix: When you add the dry ingredients, mix just until you can’t see the flour anymore. Over-mixing makes blondies tough instead of chewy.
- Use Room Temp Ingredients: Make sure your egg and sourdough discard aren’t straight from the fridge. Room temperature ingredients mix together more easily and create a better texture.
- Underbake Slightly: For that perfect gooey center, pull the blondies from the oven when they still look a tiny bit underdone. They will continue to cook in the hot pan as they cool.
Swaps and Fun Add-ins
You can easily change things up with this recipe. A few simple swaps can make them feel like a whole new treat.
| Ingredient | Substitution |
|---|---|
| Chocolate Chips | White chocolate, butterscotch chips |
| Brown Sugar | Dark brown sugar for more molasses flavor |
| Add-in | Chopped nuts like pecans or walnuts |
| Topping | A drizzle of caramel sauce |
Make-Ahead Tips
You can mix the batter together and store it in an airtight container in the fridge for up to 2 days. When you’re ready, just spread it in the pan and bake. You might need to add a few extra minutes to the baking time.
Leftovers and Storage
Store any leftover blondies in an airtight container at room temperature. They will stay fresh for about 3 days.
If you want to keep them longer, you can freeze them. Slice them first, then wrap each one in plastic wrap and put them in a freezer bag. They’ll be good for up to 3 months. Just let them thaw on the counter when you want one.
FAQs
Q1. Does my sourdough discard have to be active?
Ans: Nope. This recipe is perfect for using up discard straight from the fridge. It’s used for flavor, not for rising.
Q2. Can I use a different size pan?
Ans: You can, but you’ll have to adjust the baking time. A larger pan will make thinner blondies that bake faster. A smaller pan will make thicker ones that need more time.
Q3. Why are my blondies cakey?
Ans: This usually happens from over-mixing the batter after you add the flour. Mix just enough to combine everything for a chewy, dense texture.
Wrapping Up
There you have it. A simple way to turn your sourdough discard into something amazing. These blondies are a huge hit and nobody will guess your secret ingredient.
Give them a try. I think you’ll love how easy and delicious they are. Let me know how they turn out in the comments below
