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blondies cut into small squares and sprinkled with sea salt on white marble surface

Sourdough Discard Blondies Recipe

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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

1/4 cup or 70 grams sourdough starter, active or discard, stirred down well before measuring

1 and 1/3 cup or 186 grams all purpose flour

1 teaspoon kosher salt*

1/2 teaspoon baking powder

1 cup chocolate chips or other mix-ins

Flaky sea salt for topping 

Instructions

  1. Line an 8x8 inch square metal baking pan with parchment so that it overhangs on all sides. Preheat oven to 350 degrees F.
  2. 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. 
  3. Add egg and vanilla and whisk again for a minute or two until the mixture is light and a little frothy.
  4. Add sourdough discard and whisk again for about one minute. 
  5. Add flour, baking powder, salt, and chocolate chips and mix with a wooden spoon or silicone spatula until fully combined.
  6. 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.
  7. 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.
  • Author: anita | wild thistle kitchen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: desserts, cookies, sourdough discard cookies, sourdough discard recipes
  • Method: baking, sourdough
  • Cuisine: American

Find it online: https://wildthistlekitchen.com/sourdough-discard-blondies/