Sourdough blondies might be my favorite sweet sourdough recipe that I’ve created yet! They are buttery, soft, slightly chewy and ready in under and hour.
These treats offer a unique balance of flavors, with the sourdough adding a subtle depth that complements the sweet, caramel-like notes perfectly. Perfect for using up leftover sourdough starter, these blondies are a great way to elevate a simple dessert into something truly special. Whether you’re a sourdough enthusiast or just looking to try something new, sourdough blondies are sure to impress your taste buds and leave you craving more.
What makes sourdough blondies stand out?
- 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.
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 sourdough blondies
Ingredients
- 113 grams unsalted butter (melted)
- 135 grams of brown sugar (light or dark)
- 65 grams of sugar
- 1 large egg
- 100 grams of sourdough starter (fed or unfed & brought to room temp)
- 7 grams vanilla extract
- 140 grams of all-purpose flour
- 3 grams of baking powder
- 2 grams of salt
- 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.
- Mix in the sourdough discard, egg, and vanilla extract until smooth.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips and any other inclusions.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more chocolate chips over top if desired.
- Bake for 25-28 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 can last 2-3 days on the counter wrapped tightly or in an airtight container.
More sourdough recipes
- Sourdough Brownies
- Sourdough Blueberry Bread
- Sourdough Discard Blueberry Muffins
- Sourdough Peanut Butter Cup Cookies
Sourdough Blondies
These sourdough blondies are delightfully sweet, slightly chewy, and the perfect treat to satisfy your sweet tooth!
Servings: 16 squares
Equipment
- 1 metal 9×9-inch pan
- Parchment paper
- Food scale
- Mixing bowls
Ingredients
- 113 grams unsalted butter melted
- 135 grams brown sugar light or dark
- 65 grams sugar
- 100 grams sourdough starter fed or unfed & brought to room temperature
- 1 large egg
- 7 grams vanilla extract
- 140 grams all-purpose flour
- 3 grams baking powder
- 2 grams salt
- 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 from the heat and let it cool slightly.
- Add the brown sugar and granulated sugar to the melted butter and whisk until well combined.
- Mix in the sourdough discard, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips and any other inclusions.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle a few more chocolate chips over top if desired.
- Bake for 25-28 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 can 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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