These sourdough discard blondies are the perfect easy baking recipe when you want a simple, homemade dessert with big flavor. Made with pantry staples and unfed starter, they bake up thick, soft, and chewy with a rich caramel taste that blondie lovers will recognize and crave.
Whether you’re new to sourdough or just looking for a delicious way to use up discard, this recipe delivers reliable results every time…making it ideal for weeknight treats, bake sales, or cozy afternoons at home with coffee.
Why I love this recipe
- Depth of Flavor: Sourdough adds a complex depth, enhancing the buttery, caramel-like sweetness of the blondie base.
- Chewy Texture: The sourdough helps achieve a perfectly chewy texture, making each bite satisfying and delicious.
- Buttery & sweet: The use of butter and the mix of brown and regular sugar makes these blondies uniquely delectable.
- Versatile: While this recipe uses the addition of chocolate chips, feel free to get creative. White chocolate chips or walnuts make excellent add-in as well.
Frequently Asked Questions
Can I use active starter instead of sourdough discard?
Yes! You can use either active starter or discard in this recipe. Active starter may make the blondies slightly lighter in texture, but the flavor and bake will still be delicious.
Why do my blondies look underbaked in the middle?
Blondies continue to set as they cool. Pull them from the oven when the edges are golden and the center is just barely set, this keeps them soft and chewy instead of dry.
Can I make these ahead of time?
Yes. These blondies keep well at room temperature in an airtight container for 3–4 days, or you can freeze them for up to 2 months.
Can I add mix-ins?
Definitely! Chocolate chips, white chocolate chips, butterscotch chips, chopped nuts, or even a swirl of peanut butter all work beautifully in this recipe.
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 easy 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
- 100-125 grams of chocolate chips
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.
- Add the brown sugar and granulated sugar to the 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. If using mix-ins, gently fold in the chocolate chips or other add-ins (reserve some chocolate chips for sprinkled over top of the batter).
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more chocolate chips 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!
- Sourdough blondies last 2-3 days on the counter wrapped tightly or in an airtight container.
More sourdough recipes like this
- Fudgy Sourdough Discard Brownies
- Chocolate Chip Sourdough Scones (easy discard recipe)
- Sourdough Discard Cinnamon Roll Muffins
Easy Sourdough Blondies (soft & chewy!)
Buttery, chewy sourdough discard blondies with rich caramel flavor and a soft, tender center that bake up beautifully every time.
Equipment
- 1 metal 9x9-inch pan
- Parchment paper
- Food scale
- Mixing bowls
Ingredients
Wet Ingredients
- 113 grams unsalted butter (melted)
- 135 grams brown sugar (light or dark)
- 65 grams sugar
- 1 large egg
- 7 grams vanilla extract
- 100 grams sourdough discard (no more than a week old and room temp)
Dry Ingredients
- 140 grams all-purpose flour
- 3 grams baking powder
- 2 grams salt
- 3 grams (1 teaspoon) cornstarch
- 100-125 grams chocolate chips
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.
-
Add the brown sugar and granulated sugar to the 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. If using mix-ins, gently fold in the chocolate chips or other add-ins (reserve some chocolate chips for sprinkling over top of the batter).
-
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more chocolate chips 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!
-
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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