Sourdough Discard Blondies with Chocolate Chips

I really love blondies.

They’re like the lovechild of brownies and chocolate chip cookies. Not to be confused with brookies, which are also a crazy hybrid of brownies and cookies.

Blondies have all the chewy, gooey texture of brownies but the light vanilla flavor of chocolate chip cookies. Better still, these particular sourdough discard blondies also have a delightfully tangy, butterscotch flavor that make them stand out from other blondies.

Need I go on?

Oh, you know I couldn’t help myself.

Just look at them. They are so indulgent and naughty. And yet I can’t help but reach for another one because they are just that good. Even my daughter came in and grabbed a couple for herself.

They’re a great way to use up sourdough starter discard, but they’re also just a fantastic dessert all around. I love making them for guests, and for whenever I feel like snacking on something tasty.

Print

Sourdough Discard Blondies with Chocolate Chips

A tangy, butterscotch dessert, these blondies are a great way to use up sourdough starter discard.
Course Dessert, Snack
Cuisine American
Keyword Sourdough, Sourdough Blondies, Sourdough Discard
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 Squares
Calories 165kcal

Ingredients

  • 112 Grams Butter, Melted (8 Tablespoons of Butter)
  • 336 Grams Light Brown Sugar (1 1/2 Cups Packed)
  • 6 Grams Vanilla Extract (1 1/2 Teaspoons)
  • 2 Large Eggs
  • 113 Grams Sourdough Starter Discard (1/2 Cup)
  • 190 Grams All-Purpose Flour (1 2/3 Cup)
  • 1.5 Grams Salt (1/4 Teaspoon)
  • 112 Grams Chocolate Chips (2/3 Cup)

Instructions

  • Preheat your oven to 350° Fahrenheit (176° Celsius).
  • In a medium mixing bowl, combine melted butter, brown sugar, vanilla extract.
  • One at a time, whisk in the eggs.
  • Stir in the sourdough starter discard.
  • In a smaller mixing bowl, whisk together the flour and salt.
  • Add the dry ingredients to the wet ingredients and stir until just moistened.
  • Fold in the chocolate chips.
  • Pour into a lightly greased 8-inch by 8-inch baking pan and bake for 50 to 60 minutes. A toothpick inserted into the middle should come away clean.
  • Allow to cool to room temperature before slicing and removing from the pan.

Notes

These blondies will stay fresh for a few days at room temperature. However, you can freeze leftover blondies for later. Just be sure to layer them with parchment paper or wrap them in plastic wrap to prevent sticking. 

Did You Try It?

I love hearing from my readers. If you tried this recipe, let me know what you think. Do you prefer your blondies with a few more chocolate chips? No chocolate chips at all? Nuts? Tell me about it in the comments below!

Jennibee

View Comments

  • I went with 50 minutes and at 40 minutes it started to smell burnt and I pulled them out. They were overdone at 40 minutes. I will attempt again but will start checking for doneness at 24 minutes.

    • Oh no! I'm sorry your blondies burnt. It sounds like your oven temperature may be hotter than mine. I also used a glass pan and set the pan on the middle rack when baking these. I hope your next batch turns out better.

Share
Published by
Jennibee

Recent Posts

Free Preschool Printables – Letter A

Well, it’s been a while since I’ve shared my latest preschool printables. I originally thought…

5 months ago

Have You Tried Braided Egg Bread (Challah)?

I tried making Challah for my bread blog this week. I learned a lot about…

5 months ago

Happy Mother’s Day to All You Lovely Ladies

I’m back from my mental health break and here to wish all the moms, sisters,…

6 months ago

Books I’ve Read This Year (So Far)

I read a lot while I nurse. Here's a list of the books I've read…

6 months ago

Easy Baked Oatmeal With Pecans

When I was younger, I hated oatmeal. I hated the texture, and I hated the…

6 months ago

Poison Mushroom Necklace with Quartz

Remember my poison mushroom necklace from last week? Turns out I have another one ready…

6 months ago