Can you believe it’s been more than a year since I shared my Sourdough Discard Blondies? It’s crazy how much time has flown.
I love making blondies and I love eating them. But, sometimes an entire batch of blondies seems like too much. There are days when I crave the buttery tangy sweet flavor, but I just want a few bites, you know?
So this week I decided to go for a small batch of sourdough discard blondies in my ever-faithful ramekin dishes*. I scaled down the recipe so it would make just four servings. I usually serve one to me, my husband, and my daughter, and to whomever happens to be visiting.
And I must say that I’m in love now.
For the blondies pictured, I used white chocolate chips because that’s what I had on hand. The light flavor complemented the sourdough tang beautifully. However, I’ve since made blondies with a variety of chocolate chips, including milk, dark, and butterscotch. Each type of chip brought something fun to the table.
These sourdough discard blondies are best served warm right out of the oven. If you’re feeling indulgent, you can top them with whipped cream or ice cream, but they’re plenty sweet all on their own. They’re perfect for when you want a small dessert but don’t want to commit to making more than you need.
I love sharing my recipes with everyone. But I love it even more when I hear that my family and friends actually tried my recipes and enjoyed them. If you tried it, don’t forget to leave a star rating or share your suggestions for improvement in the comment section below. Let me know which chocolate chip you prefer or if you like this recipe more with nuts, dried fruit, or something else.
*An an Amazon associate, I earn a small commission for affiliate links. Qualified purchases help keep my site running.
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