Sourdough Blondies

4.83 from 29 votes

Chewy, gooey sourdough blondies are one of the most delicious treats. Sourdough blondies are made with simple ingredients and yummy mix-ins, toffee and chocolate chips in this recipe. With sourdough discard and freshly milled flour (if you have it), everyone will be asking for more. Enjoy!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: blondies

Author: Amy Coyne

Equipment

Ingredients

170 grams unsalted butter melted and cooled, 12 Tablespoons
1 large egg about 50 grams
100 grams sourdough discard about 1/2 cup, see recipe notes
340 grams brown sugar about 1.5 cups
15 grams vanilla extract about 1 Tablespoon
245 grams all-purpose or freshly milled soft white wheat flour about 1 3/4 cups, see recipe notes
5 grams baking powder about 1 teaspoon
5 grams salt about 3/4 teaspoon
150 grams toffee bits about 3/4 cup, see recipe notes
180 grams semi-sweet chocolate chips about 1 cup, see recipe notes

Instructions

Preheat the oven to 350ºF and prepare a 9 by 13 pan with parchment paper. Let the parchment paper come up over the edges so you can easily pull the blondies out of the pan when they have cooled. Find instructions for lining a pan with parchment here.
To a medium-sized bowl, whisk together melted butter, egg and sourdough discard until completely incorporated and smooth. Add the brown sugar and mix with a wooden spoon or spatula. Stir in the vanilla extract.
To a small bowl add the flour (freshly milled if you can!), baking powder and salt. Fluff with a fork.
Pour the flour mixture on top of the sugar mixture and stir until mostly combined. Add the toffee bits and chocolate chips. Stir until combined.
Spread the batter evenly into the pan and bake for 30 minutes at 350ºF. Blondies will puff up in the oven and the top will look shiny and cracked. Let blondies cool for an hour or two before removing from the pan. They will sink back down as they are cooling, resulting in the chewy blondie texture and taste. Enjoy!

Notes

Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. This means that your starter is fed equal weights of flour and water. If your discard is very runny, you may need a little extra flour in this recipe.

Freshly Milled Flour: These sourdough blondies are very good with all-purpose flour. But they are incredible with freshly milled soft white wheat flour. I buy the Frederick wheat berries from Janie's Mill and mill them in my Harvest Grain Mill.

Mix-Ins: I like a combination of toffee bits and chocolate chips in these blondies, but you can use any mix-ins that you want. Nuts, white chocolate - anything you like. The total volume of mix-ins should be about 2 cups for this recipe.

Nutrition