Soft, chewy and totally irresistible, these Sourdough Discard Blondies are the ultimate everyday, anytime treat. This recipe uses discard or active starter, comes together in minutes, and can be baked right away or placed in the refrigerator to long-ferment. Plus, I'll teach you my trick to getting that swoon-worthy shiny top every time.
This recipe is based on my Brown Butter Blondies as well as my Sourdough Discard Chocolate Chip Cookies although, for ease, I do not brown the butter in these. When I set out to create this recipe I had very specific criteria. These blondies had to be soft, chewy, buttery, and they had to have that shiny top that only the best blondies and brownies have. I mean really, what is it about that shiny top that makes my heart skip a beat? Well these checked all the boxes. And maybe the best part: they are so easy! No mixer required. Don't blame me if you start making these every week. Just kidding - you can blame me all you want! They are perfect with a cup of coffee, glass of milk, or served warm topped with ice cream.
Let me show you how easy it is to make these sourdough discard blondies.
Step-by-Step Instructions
This is a super simple recipe. The melting and whisking of the dark brown sugar and butter is what gives that shiny top after baking. I learned that trick from this (my favorite) brownie recipe. It might seem like a lot of whisking but I promise it will be worth it! Feel free to use a hand mixer to speed things up.
Microwave butter and sugar together for about 1 minute until butter is mostly melted.
Whisk together vigorously for about 1 minute. It will be like wet sand at this stage.
If you don't want to use a microwave for this step, you can do this in a saucepan on the stove or in a double boiler. Remove from heat just as you would remove from microwave when whisking.
Microwave again for 45 seconds before vigorously whisking again for about one minute.
Add egg and vanilla.
Whisk again for about one minute.
Add sourdough discard.
Whisk again for one minute until the mixture is light and a little bit frothy.
Add dry ingredients and chocolate chips.
Stir to combine.
Spread evenly into prepared pan and bake.
After baking, allow blondies to cool in the pan before slicing for best results. It is hard to resist a warm blondie though, so feel free to dig in before they cool!
More Sourdough Discard Recipes
Looking for other recipes like this? Try these:
- Sourdough Discard Waffles
- Sourdough Discard Peanut Butter Cookies
- Sourdough Discard Chocolate Muffins
- Sourdough Discard Blueberry Muffins
Sourdough Discard Blondies Recipe
Soft, chewy and totally irresistible, these Sourdough Discard Blondies are the ultimate everyday, anytime treat. This recipe uses discard or active starter, comes together in minutes, and can be baked right away or placed in the refrigerator to long-ferment. Plus, I'll teach you my trick to getting that swoon-worthy shiny top every time.
- Total Time: 50 minutes
- Yield: 16 blondie squares
Ingredients
1 stick or 113 grams salted butter
1 cup or 213 grams dark brown sugar, packed
1 medium egg, room temperature
1 tablespoon vanilla bean paste or vanilla extract
¼ cup or 70 grams sourdough starter, active or discard, stirred down well before measuring
1 and ⅓ cup or 186 grams all purpose flour
1 teaspoon kosher salt*
½ teaspoon baking powder
1 cup chocolate chips or other mix-ins
Flaky sea salt for topping
Instructions
- Line an 8x8 inch square metal baking pan with parchment so that it overhangs on all sides. Preheat oven to 350 degrees F.
- Combine sugar and butter in a large mixing bowl and microwave for 30 seconds. Whisk well for about a minute and microwave again for 30-45 seconds. Whisk again for about one minute until you have a thick, glossy, cohesive mixture.
- Add egg and vanilla and whisk again for a minute or two until the mixture is light and a little frothy.
- Add sourdough discard and whisk again for about one minute.
- Add flour, baking powder, salt, and chocolate chips and mix with a wooden spoon or silicone spatula until fully combined.
- Spread batter evenly into prepared pan and bake in preheated oven. Bake 20-25 minutes if you like a gooey, slightly underbaked blondie. Bake 30 minutes for a more well-done, but still chewy blondie.
- For clean slices, allow blondies to cool completely before removing from pan and slicing. If you want to serve them warm with ice cream, dig in right away!
Notes
- A metal pan is preferred for this recipe. If you use glass or ceramic you will need to increase the baking time.
- Dark brown sugar gives a rich toffee flavor to these blondies and I highly recommend it, but in a pinch you can use light brown sugar.
- If you don't want to use a microwave for step 2, you can use a saucepan on the stove or a double boiler. Remove from heat just as you would remove from microwave when whisking.
- You can use active starter or discard for this recipe, just be sure to stir it down well before measuring.
- After spreading batter into the pan, you can cover tightly and refrigerate for 24 hours before baking for some long-fermentation if desired.
- I like a noticeable salt flavor in my blondies, and I almost always use salted butter in my recipes, but feel free to use unsalted butter and maybe add a bit more salt to the batter if you like it salty too.
- I use Diamond Crystal Kosher Salt in my recipes. If you are using a different brand or variety of salt you may want to adjust the amount. Here is an article on salt conversions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: desserts, cookies, sourdough discard cookies, sourdough discard recipes
- Method: baking, sourdough
- Cuisine: American
Sandi says
Can the discard be cold?
anita | wild thistle kitchen says
Hi Sandi. Yes, it can be used straight from the fridge. Thanks for your question. - Anita