Easy Sourdough Blondies (soft & chewy!)

5.0 from 10 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.
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. 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.