Are you tired of throwing away your sourdough discard? What if I told you that this discarded sourdough can be transformed into a delicious and decadent dessert? This is the best sourdough discard blondie recipe! Get ready to satisfy your sweet tooth, and it’s a great way to reduce food waste at the same time!
Background & Inspiration
The main drive behind my sourdough journey was to eat healthier, more basic foods! However, I still have a sweet tooth. I was habitually eating chocolate chip cookies from Sam’s Club which had too many ingredients including natural flavors, soy lecithin, and whey protein concentrate. Sourdough discard desserts where I can control the ingredients became my go-to!
In addition to my desire for better, simple ingredients, I LOVE cookie dough. There’s something about the doughy part of a cookie; the brown sugar, butter…. sigh. I needed to find something that would focus on the cookie dough texture without removing the chocolate chips. As much as I love chocolate chip cookies without the chocolate chips, my husband is not interested (he needs chocolate chips in everything).
These sourdough blondies are one of my all-time favorite sourdough discard recipes. They’re easy to make with basic ingredients. I have made non-sourdough blondies in the past, but the sourdough discard adds a tanginess that is a perfect mix with brown sugar and chocolate chips. I like to warm up one of these dessert bars and top it with vanilla ice cream for dessert! Need more ideas for sourdough discard? Check out my sourdough discard pumpkin bread recipe!
Tools
- Hand Mixer (no stand mixer necessary)
- 9×13 Baking Dish (I use a glass pan)
Ingredients
Wet Ingredients
Butter: I buy my butter in bulk from Sam’s Club since I do a lot of baking. Salt is my kryptonite, so I use salted butter. Feel free to use unsalted butter! You can easily switch out the butter with coconut oil to make this recipe vegan (it does change the taste a bit)
Granulated Sugar: I used organic granulated cane sugar. If you’re interested in using maple syrup instead, replace the 1/2 cup of white sugar with 1/3 cup of maple syrup.
Brown Sugar: I used light brown sugar, but you can use dark brown sugar too!
Eggs: I used pasture-raised eggs that were at room temperature. You can easily switch the eggs with 1/4 cup of applesauce per egg to make this recipe vegan!
Sourdough Starter Discard: I used a sourdough starter discard that was a few days old that I had stored in my refrigerator. You can use an active starter in place of discard. You will get a tangy flavor with discard than with active sourdough starter, which I prefer! A tangy sourdough starter will have been in the fridge for 3+ days.
Vanilla Extract: Vanilla is the perfect complement for extra flavor.
Dry Ingredients
All-Purpose Flour: I like to use King Arthur All-Purpose Flour for baking, but my homemade sourdough starter is made with whole wheat flour. You could switch out the AP flour for whole wheat for a grainer textured blondie. Bread flour can be substituted here as well.
Baking Soda
Baking Powder: I like to use baking powder that has no added aluminum (I’m not a fan of aluminum foil either)!
Salt: If you haven’t tried Redmond’s Real Salt, you’re missing out!
Cornstarch: It helps the cookies be thicker and have a crumbly, cakier texture.
Chocolate Chips: Enjoy Life Baking Chocolate is by far my favorite choice for chocolate chips. They have no allergens, only unsweetened chocolate, cane sugar, and cocoa butter. I’m surprised by how many chocolate chips include soy! You can switch out for semi-sweet chocolate chips or white chocolate chips.
How to Make Sourdough Discard Blondies
Preheat your oven to 350 degrees. Line your baking dish with parchment paper (or grease the pan with butter)
In a large bowl, combine melted butter, granulated white sugar, and brown sugar.
Add the two whole eggs, one egg yolk, sourdough discard, and vanilla. Combine until smooth.
In a separate, medium bowl, combine your flour, baking soda, baking powder, salt, and cornstarch. Stir with a fork or whisk.
Add dry ingredients to wet ingredients and stir until just combined; be careful not to overmix the dough.
Fold chocolate chips into the blondie dough.
The batter will be thick. Pour or scoop the batter into the baking dish, spreading it into an even layer.
Bake for 40-45 minutes. I live at a high altitude, so I usually bake for the full 45 minutes.
Cool completely in the pan before serving. I learned the hard way that if you don’t wait until it’s cooled, you will have a crackly top or a crack down the middle! Once cooled, I transfer it over to a wire rack. Store in an airtight container on your counter or in the fridge. For an extra taste, you can top with an addition of flaky sea salt.
Sourdough Discard Blondies
Are you tired of throwing away your sourdough discard? What if I told you that this discarded sourdough can actually be transformed into a delicious and decadent dessert? This is the best sourdough discard blondie recipe! Get ready to satisfy your sweet tooth, and it's a great way to reduce food waste at the same time!
Ingredients
- 1 cup melted butter (226g)
- 1 cup white granulated sugar (200g)
- 1 cup brown sugar (200g)
- 2 eggs
- 1 egg yolk
- 3/4 cup sourdough discard (180g)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (400g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 salt
- 2 teaspoons cornstarch
- 1 cup chocolate chips (170g)
Instructions
- Preheat your oven to 350 degrees.
- Line your baking dish with parchment paper (or grease the pan with butter).
- In a large bowl, combine melted butter, granulated white sugar, and brown sugar.
- Add the two eggs, egg yolk, sourdough discard, and vanilla extract. Combine until smooth.
- In a separate, medium bowl, combine your flour, baking soda, baking powder, salt, and cornstarch. Stir with a fork or whisk.
- Add dry ingredients to wet ingredients and stir until just combined; be careful not to overmix the dough.
- Fold chocolate chips into the blondie dough.
- Pour/scoop the batter into the baking dish, spreading it into an even layer.
- Bake for 40-45 minutes
- Cool completely in pan before removing from pan and cutting
Notes
- For an extra taste, you can top with an addition of flaky sea salt.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 469Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 87mgSodium: 355mgCarbohydrates: 67gFiber: 2gSugar: 40gProtein: 6g
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