If you’re looking for the perfect festive treat for your summer celebrations, these Patriotic Sourdough Blondies are it. Soft, chewy, and loaded with red, white, and blue M&Ms, they’re an easy 4th of July dessert that’s always a crowd favorite. The addition of sourdough discard adds incredible flavor and helps create that perfectly rich, chewy texture everyone loves. Whether you’re heading to a backyard barbecue, fireworks show, or holiday potluck, these colorful blondies are guaranteed to disappear fast.
Why I Love This Recipe
- Based on my already beloved sourdough blondies recipe that readers have come to love.
- Soft, chewy, buttery, and packed with rich brown sugar flavor.
- An easy way to use up extra sourdough discard.
- Perfect for 4th of July parties, cookouts, picnics, and summer gatherings.
Frequently Asked Questions
Can I use active sourdough starter instead of sourdough discard?
Yes! Both active sourdough starter and sourdough discard work well in this recipe. Using discard is a great way to reduce waste while adding flavor to the blondies.
Can I use different M&M colors?
Absolutely. You can customize the M&Ms to fit any holiday or occasion. Try red and green for Christmas, pastel colors for Easter, or your favorite team colors for game day.
How do I know when the blondies are done baking?
The edges should be lightly golden and set, while the center may still look slightly soft. Be careful not to overbake, as blondies continue to set as they cool.
Can I add other mix-ins?
Yes! White chocolate chips, chocolate chips, chopped nuts, or festive sprinkles all make great additions to these blondies.
How should I store leftover blondies?
Store cooled blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months.
Can I make these ahead of time?
Yes. These blondies are perfect for making a day or two in advance since they stay soft and chewy after baking.
Tips for Success
- Use a metal pan: Using a metal pan for baking sourdough bondies is recommended for even heat distribution. This ensures they are cooked evenly.
- Room Temperature Ingredients: Use room temperature ingredients to ensure even mixing and a smooth batter.
- Measure Accurately: Weigh your ingredients for precise measurements, especially the flour and sugar, to achieve the desired consistency.
- Sourdough discard: I recommend using discard no more than a week old as this may result in a sour result.
- Do Not Overmix: Mix the batter just until combined to avoid developing too much gluten, which can result in tough blondies.
- Cool Completely: Allow the blondies to cool completely in the pan before cutting to prevent them from falling apart.
How to make patriotic sourdough blondies: step-by-step
Ingredients
Wet Ingredients:
- 113 grams unsalted butter (melted)
- 135 grams of brown sugar (light or dark)
- 65 grams of sugar
- 1 large egg
- 7 grams vanilla extract
- 100 grams of sourdough starter (fed or unfed & brought to room temp)
Dry Ingredients:
- 140 grams of all-purpose flour
- 3 grams of baking powder
- 2 grams of salt
- 1 teaspoon cornstarch
- 80 grams mini semi-sweet chocolate chips (or regular size)
- 100 grams patriotic M&Ms
Equipment
- 1 metal 9×9-inch baking pan
- parchment paper
- food scale
- mixing bowl
Instructions
- Preheat the oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper (leave enough overhang to remove the blondies easily).
- In a medium saucepan, melt the butter over medium heat. Once melted, remove it from the heat and let it cool slightly.
- To a mixing bowl add the brown sugar, granulated sugar, and the cooled melted butter and whisk until well combined (2-3 minutes).
- Whisk in the egg and vanilla extract until fully incorporated, then add the sourdough discard and stir just until combined.
- Whisk together the flour, baking powder, salt, and cornstarch in a separate bowl.
- Add the dry ingredients to the wet ingredients in two additions, stirring just until combined. Gently fold in the chocolate chips and M&Ms (reserve about 20 grams of chocolate chips and M&Ms to sprinkle over top of the batter).
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved chocolate chips and M&Ms over top.
- Bake for 23-26 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Allow the blondies to cool completely in the pan before cutting them into squares. Enjoy!
- Patriotic sourdough blondies last 2-3 days on the counter wrapped tightly or in an airtight container.
More sourdough recipes like this
- Easy Sourdough Blondies (soft & chewy!)
- Cadbury Mini Egg Sourdough Blondies
- Fudgy Sourdough Discard Brownies
- Soft Sourdough Sugar Cookies (easy discard recipe!)
Patriotic Sourdough Blondies (4th of July Dessert)
These Patriotic Sourdough Blondies are soft, chewy, and packed with red, white, and blue M&Ms, making them the perfect easy 4th of July dessert for summer celebrations.
Equipment
- 1 metal 9x9-inch baking pan
- Parchment paper
- Food scale
- Mixing bowl
Ingredients
Wet Ingredients
- 113 grams unsalted butter (melted)
- 135 grams brown sugar (light or dark)
- 65 grams sugar
- 1 large egg (room temperature)
- 7 grams vanilla extract
- 100 grams sourdough discard (room temperature )
Dry Ingredients
- 140 grams all-purpose flour
- 3 grams baking powder
- 2 grams salt
- 1 teaspoon cornstarch
- 80 grams mini semi-sweet chocolate chips (or regular size)
- 100 grams patriotic M&Ms
Instructions
-
Preheat the oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper (leave enough overhang to remove the blondies easily).
-
In a medium saucepan, melt the butter over medium heat. Once melted, remove it from the heat and let it cool slightly.
-
To a mixing bowl add the brown sugar, granulated sugar, and the cooled melted butter and whisk until well combined (2-3 minutes).
-
Whisk in the egg and vanilla extract until fully incorporated, then add the sourdough discard and stir just until combined.
-
Whisk together the flour, baking powder, salt, and cornstarch in a separate bowl.
-
Add the dry ingredients to the wet ingredients in two additions, stirring just until combined. Gently fold in the chocolate chips and M&Ms (reserve about 20 grams of chocolate chips and M&Ms to sprinkle over top of the batter).
-
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved chocolate chips and M&Ms over top.
-
Bake for 23-26 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
-
Allow the blondies to cool completely in the pan before cutting them into squares. Enjoy!
-
Patriotic sourdough blondies last 2-3 days on the counter wrapped tightly or in an airtight container.
Notes
Sourdough discard: I recommend using discard no more than a week old as this may result in a sour result.
Cool Completely: Allow the blondies to cool completely in the pan before cutting to prevent them from falling apart.
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