Easy Sourdough Blondies (soft & chewy!)

5.0 from 6 votes

Buttery, chewy sourdough discard blondies with rich caramel flavor and a soft, tender center that bake up beautifully every time.

Prep Time 20 mins

Cook Time 26 mins

Total Time 46 mins

Course: Dessert

Cuisine: American

Keyword: sourdough blondies, sourdough discard recipe

Servings: squares

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.

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.