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Sourdough Chocolate Chip Blondies Recipe

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★★★★★

4.6 from 58 reviews

Delightfully chewy and fudgy sourdough chocolate chip blondies made with a touch of sourdough discard that adds a subtle tang and moist texture. These blondies combine brown sugar sweetness with melty chocolate chips, baked to perfection for a tender, gooey treat that’s perfect for dessert or snack time.

Ingredients

Scale

Wet Ingredients

  • 8 tablespoons butter (melted)
  • 1/4 cup sourdough discard
  • 1 egg (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup light brown sugar

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 3/4 cup chocolate chips (divided into 1/2 cup and 1/4 cup)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (176°C). Prepare an 8 x 8 inch metal baking pan by greasing it or lining it with parchment paper. Avoid using a glass pan to ensure proper baking (see notes below).
  2. Melt Butter and Combine Wet Ingredients: Melt 8 tablespoons of butter using a microwave-safe bowl or on the stovetop. In a large mixing bowl, whisk together the melted butter, sourdough discard, and the room temperature egg until the mixture is smooth and cohesive.
  3. Add Sugar and Vanilla: To the wet mixture, add 1 cup of light brown sugar and 2 teaspoons of vanilla extract. Stir well until the sugar fully dissolves, creating a silky batter base.
  4. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. This ensures even distribution of the leavening and seasoning.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture and 1/2 cup of chocolate chips to the wet ingredients. Stir until just combined, avoiding overmixing for a tender crumb. Pour the batter evenly into the prepared pan and sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
  6. Bake the Blondies: Bake in the preheated oven for 20-25 minutes. The center will appear slightly undercooked and jiggle a bit; this is intentional for a chewy, fudgy texture as the blondies will continue to set while cooling. The top may puff up during baking but will deflate as it cools.
  7. Cool and Cut: Allow the blondies to cool completely in the pan before cutting to prevent crumbling. For neater slices, place the cooled blondies in the freezer for 15-20 minutes, then cut into 9 large or 12 smaller squares as desired.

Notes

  • Do not use a glass baking pan as it may cause uneven baking; a metal pan is preferred.
  • The center should be slightly undercooked when removed from the oven for optimal fudgy texture.
  • Cooling completely is essential before cutting to maintain shape.
  • Freezing briefly after cooling makes cutting cleaner and easier.

Keywords: sourdough blondies, chocolate chip blondies, sourdough discard recipes, fudgy blondies, easy dessert, homemade blondies

Find it online: https://lucabites.com/sourdough-chocolate-chip-blondies-recipe/