Introduction

These sourdough chocolate chip blondies offer a delightful twist on a classic treat. With a chewy, fudgy texture and a hint of tang from the sourdough discard, they’re perfect for satisfying your sweet tooth. Easy to make and irresistible to eat, they’re an excellent way to use up extra sourdough starter.

A close-up view of a thick, square chocolate chip cookie with a bite taken out of one corner. The cookie has a golden-brown top layer with a slightly crumbly texture, and scattered dark chocolate chips visible throughout the surface. There are some flakes of coarse salt sprinkled lightly on top. The cookie sits on a flat, light brown surface with other similar cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/4 cup sourdough discard

1 cup light brown sugar
8 tablespoons butter (melted)

2 teaspoons vanilla extract
1/2 teaspoon baking powder

1/2 teaspoon salt
3/4 cup chocolate chips (divided into 1/2 cup and 1/4 cup)
1 egg (room temperature)

Instructions

Step 1: Preheat the oven to 350°F (176°C). Grease an 8 x 8″ metal baking pan or line it with parchment paper and set aside. Avoid using a glass pan for best results.
Step 2: 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 egg until smooth.
Step 3: Add the light brown sugar and vanilla extract to the wet ingredients. Mix until the sugar is fully dissolved and the mixture is well combined.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Add the dry ingredients and half of the chocolate chips (1/2 cup) to the wet ingredients. Stir until just combined. Spread the batter evenly into the prepared baking pan and sprinkle the remaining chocolate chips (1/4 cup) on top.
Step 6: Bake for 20-25 minutes. The center should be slightly undercooked and jiggly. Allow the blondies to cool completely in the pan; they will continue to set as they cool, resulting in a chewy, fudgy texture. The top will puff up during baking and then sink as they cool.

Step 7: Once cooled, cut into 9 large or 12 small squares. For cleaner cuts, chill the blondies in the freezer for 15-20 minutes before slicing.

Tips & Variations

Using a metal baking pan helps achieve the perfect texture; glass pans can cause uneven baking.
Try adding chopped nuts like walnuts or pecans for extra crunch.

For a richer flavor, substitute half the all-purpose flour with whole wheat flour.
If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or omit it entirely for a classic blondie texture.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Thaw frozen blondies at room temperature before serving. To refresh the chewy texture, warm briefly in a microwave or oven.

How to Serve

A close-up view of a broken square chocolate chip cookie on a flat brown surface with a white marbled texture. The cookie has a light golden-brown color with a slightly crumbly texture and small salt flakes on top. There are visible melted dark chocolate chips embedded inside the cookie dough. In the background, there is another whole cookie slightly out of focus and a few scattered chocolate chips around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use glass or silicone pans instead of metal?

Metal pans are recommended because they distribute heat more evenly, helping to avoid underbaked centers. Glass or silicone pans may require longer baking times and can result in uneven texture.

What if I don’t have sourdough discard?

You can substitute sourdough discard with plain yogurt in the same amount, or omit it entirely. The sourdough adds a subtle tang and helps with texture, but the blondies will still be delicious without it.