Sourdough Chocolate Chip Blondies

The rich nuttiness of sourdough discard takes these chocolate chip blondies to the next level. With perfectly golden, crisp edges and a soft, gooey center, they’re the ultimate answer to sweet cravings and reducing kitchen waste at the same time.

Perfect for cozy weekends, spontaneous bake sessions, or as a thoughtful gift for dessert lovers, these sourdough blondies come together with pantry staples and just one bowl. The tangy undertones from the discard perfectly balance the sweetness of the chocolate, making every bite complex and satisfying.

Full Recipe:

Ingredients:

1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1/2 cup sourdough discard (unfed)
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (semi-sweet or dark)

Directions:

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease lightly.
In a large bowl, whisk together melted butter and brown sugar until smooth and glossy.
Add the sourdough discard, egg, and vanilla extract. Mix well until fully combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in the chocolate chips evenly.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely before slicing into squares.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 245 kcal | Servings: 9 blondies

The Ultimate Guide to Sourdough Chocolate Chip Blondies

If you’ve ever stared at your container of sourdough discard and thought, “There must be something sweet and magical I can make with this,” you’re in for a treat. Enter Sourdough Chocolate Chip Blondies, the perfect harmony of chewy, gooey, golden goodness with a subtle tang that only sourdough can offer. They’re rich, satisfying, and dare we say, a little addictive.

These blondies are not just another dessert, they’re a creative solution to reducing food waste while indulging in something absolutely delightful. Whether you’re already deep into the world of sourdough baking or just starting out, this recipe transforms discard into something incredibly delicious and comforting. It’s a one-bowl wonder, quick to make, and easier to devour than you might expect.

Why You’ll Love These Sourdough Blondies

Sourdough chocolate chip blondies offer something that traditional blondies don’t, a slight complexity from the natural tang of sourdough discard. It balances the sweetness of the brown sugar and chocolate chips beautifully, creating layers of flavor in every bite.

The texture? Think chewy center, slightly crispy top, and melty chocolate pieces throughout. They’re dense like a brownie but golden like a cookie. These bars are perfect for afternoon snacks, packed lunches, bake sales, or cozy evenings when you just want to treat yourself.

Plus, since they don’t require a stand mixer or fancy ingredients, they’re extremely beginner-friendly. Just one bowl, a whisk, and your favorite baking pan. Minimal fuss, maximum reward.

Let’s Talk About Sourdough Discard

Before we go any further, let’s break down what sourdough discard actually is. If you bake sourdough bread regularly, you already know that in order to keep your sourdough starter active and healthy, you need to “feed” it with fresh flour and water. This feeding process requires you to discard a portion of the starter, hence, sourdough discard.

But throwing away that discard every time can feel wasteful. That’s where discard recipes come in. Rather than tossing it, you can incorporate that inactive (but still flavorful) portion of starter into baked goods, like these blondies. It doesn’t provide leavening power like yeast, but it adds moisture, a slight tanginess, and a wonderfully chewy texture.

In sweet recipes like this one, the sourdough discard adds complexity without overpowering the sweetness. It’s subtle enough that even people who claim not to like sourdough won’t even realize it’s there, but those with a developed palate will appreciate the nuance.

The Magic Behind Blondies

Blondies are often referred to as the vanilla version of brownies. Instead of cocoa powder or melted chocolate, blondies rely on brown sugar, butter, and vanilla to give them a deep, caramelized flavor. The combination creates a buttery richness and chewy texture that’s totally crave-worthy.

What sets blondies apart is their simplicity. While cookies and brownies often require creaming or melting or chilling the dough, blondies are incredibly forgiving. Melt the butter, whisk it with sugar and discard, stir in flour and chocolate chips, and bake. Done.

By adding sourdough discard into the equation, we’re taking that simplicity and giving it a touch of artisan charm. You’re still getting all the buttery richness of a traditional blondie, but with the added bonus of not wasting that precious discard.

Customizing Your Blondies

One of the best things about this recipe is how versatile it is. While chocolate chips are a classic addition, you can easily switch things up to suit your taste buds or pantry situation:

Add nuts: Walnuts, pecans, or macadamia nuts add crunch and richness.
Switch the chips: Try white chocolate, peanut butter chips, or butterscotch chips.
Mix in dried fruit: Dried cranberries or chopped dates can add texture and balance the sweetness.
Salted top: A light sprinkle of flaky sea salt before baking takes these to a whole new level of sophistication.

These blondies also freeze beautifully. Just cut into squares, wrap tightly, and freeze for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature or give them a quick warm-up in the microwave.

Serving Ideas and Pairings

These sourdough blondies are perfect as they are, but you can also dress them up for special occasions:

A la mode: Warm them slightly and top with a scoop of vanilla ice cream and a drizzle of caramel sauce.
With coffee or espresso: The slightly tangy note from the sourdough pairs beautifully with dark coffee.
Packed in lunchboxes: They hold up well and don’t get overly crumbly.
Holiday platters: Cut them into smaller bites and arrange with brownies, cookies, and truffles for a dessert table.

They’re also fantastic for gifting, wrap a few in parchment paper, tie them with twine, and pop them in a treat bag for a homemade touch that feels extra thoughtful.

Nutritional Considerations

At around 245 calories per serving, these blondies are a rich treat, best enjoyed in moderation. You can reduce sugar slightly if you prefer them less sweet, or use dark chocolate for a lower-sugar option. If you’re looking to make them dairy-free, swap the butter for vegan butter or coconut oil and use dairy-free chocolate chips.

While they’re not gluten-free by default, you could experiment with a 1:1 gluten-free flour blend. Just note that the texture may vary slightly due to the structure that gluten provides.

Conclusion

Sourdough Chocolate Chip Blondies are more than just a delicious dessert, they’re a celebration of resourcefulness, creativity, and flavor. They transform an ingredient that’s often tossed aside into something indulgent and memorable. With their rich, chewy texture and subtle tang, they strike the perfect balance between sweet treat and elevated baking project.

Whether you’re a seasoned sourdough baker looking for ways to use your discard or someone who just loves a good blondie bar, this recipe will quickly become a staple in your rotation. It’s simple enough for a weekday bake, special enough for a weekend treat, and guaranteed to win over anyone lucky enough to snag a bite.

So go ahead and grab that discard, melt some butter, and let your oven work its magic. These blondies are calling your name.

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