This is the best sourdough blondies recipe! Buttery, soft, and easy to make fast. It's also a great way to use up extra sourdough starter discard! You're gonna love these!
This easy blondie recipe is made with just 8 simple ingredients and comes together in less than an hour! Okay, you got me, you will still need to let them cool down a little before serving, but it's seriously that simple. These are a perfect choice for sweet tooth occasions that feed a crowd fairly effortlessly.
Thank goodness for this easy recipe! It's a lifesaver when I need to bring a dessert or snack somewhere, like a school party or a cookout, but I'm short on time. Make'em thick and chewy in a 9X13 pan, or stretch the dough into a thin half sheet pan for more servings.
It's actually my mom's OG blonde brownie recipe that I converted to sourdough and was a staple in our house growing up.
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Why This Recipe Works
These golden brown chewy blondies have a texture like chocolate chip cookies, but come together so much faster! I like both, but if I had to pick a between a sourdough chocolate chip cookie or a blondie, I'm Team Blondie all the way!
- This sourdough blondies recipe utilizes sourdough discard to add a subtle tangy flavor to traditional blondies, reducing waste while enhancing taste.
- The combination of brown sugar and butter creates a rich, caramel-like base, complemented by the chewiness from the eggs and flour.
- Semi-sweet chocolate chips add pockets of melty sweetness, making each bite a delightful mix of flavors and textures.
- The baking powder ensures a perfectly risen blondie with a soft, dense interior and slightly crisp edges.
The Showdown: Sourdough Blondies vs. Brownies
The key difference between blondies vs. brownies is more than just the flavor. Let's take a look!
- Blondies:
- Typically contain brown sugar, butter, eggs, flour, and vanilla. They may include mix-ins like chocolate chips or nuts.
- Sweet, with a pronounced butterscotch or caramel flavor due to the brown sugar.
- Pale and golden, often resembling cookie dough in bar form.
- Primarily chewy and dense with an almost butterscotch-like flavor. Chocolate chip blondies have a moist interior but are not as gooey as fudgy brownies.
- Brownies:
- Usually contain cocoa powder or melted chocolate, white sugar, butter, eggs, and flour. They may also include chocolate chunks or nuts.
- Rich and chocolatey, with the primary flavor being cocoa or chocolate.
- Dark and dense, with a shiny or matte top, depending on the recipe.
- Can have a fudgy, cakey, or chewy texture. Fudgy texture brownies are dense and gooey, cakey brownies are light and airy, and chewy brownies are in between with a slightly crisp exterior. For a gooey texture, bake for the minimum amount of time.
Ingredients
- All-purpose flour
- Salt
- Baking powder
- Butter
- Dark brown sugar
- Sourdough starter discard
- Eggs
- Semi-sweet chocolate chips
See recipe card for quantities.
Instructions
Step 1: Preheat your oven to 350°F. Prepare a 9x13 baking dish (see other pan sizes & baking times below) by spraying it with cooking spray or lining with parchment paper. Gather ingredients.
Step 2: In the bowl of a stand mixer, combine the room temperature butter and brown sugar. Beat on medium speed until light and fluffy, about 2 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and sourdough starter discard, stirring until fully combined.
Step 4: In a separate bowl, whisk together the salt, baking powder, and flour. Gradually add the flour mixture to the wet ingredients, about ½ cup at a time, stirring until just combined.
Step 5: Fold in the chocolate chips until they are evenly distributed.
Step 6: Spread the sourdough blondie batter evenly in the prepared pan. Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean. If the edges start to over-brown, cover with foil or move to a lower oven rack.
Hint: To help keep sourdough blondies from sticking to the pan, line the empty pan with a sheet of parchment paper. Leave plenty of overhang to remove them from the pan!
Storage
- Room temperature - Store on the counter for up to 5 days in an airtight container.
- Refrigerator - Refrigerate up to 1 week in an air tight container.
- Freezer - Store the cooled, sliced and chilled blondies in a freezer bag for up to 3 months.
Variations
- Get Nutty | You can add 1 cup of nuts, dried fruit, or other types of chocolate chips to customize your blondies. Fold the nuts into the batter just before spreading it in the pan for an added crunch and flavor.
- White Chocolate & Cranberry | Replace the semi-sweet chocolate chips with 1 cup of white chocolate chips and add 1 cup of dried cranberries. Mix the white chocolate chips and cranberries into the batter before baking. These white chocolate blondies are really nice during the holidays!
- Peanut Butter Lover | Swirl ½ cup of creamy peanut butter into the batter after spreading it in the pan. Drop spoonfuls of peanut butter on top of the batter and use a knife to swirl it through for a rich peanut butter flavor in every bite. You can also add 1 cup of peanut butter chips!
- Chocolate Lover | And yes, I realize this is basically turning our blonde brownies back into brownies. What you'll do is add ¼ cup of cocoa powder to the dry ingredients and it will create more of a brownie batter. These homemade brownies will have more of a bar cookies texture, rather than fudgy brownies. Consider adding in an extra ½ cup of dark chocolate chips to these cookie bars!
- Butterscotch Brownie | Saving the best for last! My mom used to make this variation for special occasions, and I always loved it. Swap the regular chocolate chips for butterscotch chips to give these delicious brownies extra butterscotch flavor.
Troubleshooting
- Make sure your butter and eggs are at room temperature. This helps them incorporate better and creates a smoother batter.
- When adding the flour mixture to the wet ingredients, mix until just combined. Overmixing sourdough blondies can result in tough blondies.
- Line your baking dish with parchment paper for easy removal and cleaner edges. This also helps prevent over-browning on the bottom.
- Use a spatula to spread the batter evenly in the prepared baking pan. Uneven batter can lead to uneven baking.
- Start checking for doneness at the minimum baking time (18 minutes). Blondies continue to cook a bit after being removed from the oven due to residual heat, so take them out when a toothpick inserted into the center comes out with a few moist crumbs.
- If the edges are browning too quickly, cover the pan loosely with foil during the last 5-10 minutes of baking or move the pan to a lower rack in the oven.
- Let the blondies cool completely in the pan on a wire rack before cutting. This ensures they set properly and makes them easier to cut cleanly.
- For even baking, make sure your pan size is correct. If you use a different size, you may need to adjust the baking time.
Baking Times for Different Pan Sizes
- 9x13-inch Pan:
- Baking Time: 24-28 minutes
- Tip: Check for doneness at 25 minutes by inserting a toothpick into the center. If it comes out with a few moist crumbs, they are done. If it comes out with wet batter, continue baking and check every 2-3 minutes.
- 12x17-inch Half-Sheet Pan:
- Baking Time: 18-22 minutes
- Tip: Start checking for doneness at 18 minutes. This size will result in thinner blondies, so they bake faster.
- 9x9-inch Pan:
- Baking Time: 30-35 minutes
- Tip: Similar to the 8x8 pan but slightly less time due to the increased surface area. Check for doneness starting at 30 minutes. Personally, I feel like these are too thick and I prefer not to bake in this size pan.
General Tips for Adjusting Baking Time
- Thicker blondies (smaller pans) will need more time, while thinner blondies (larger pans) will bake faster.
- Oven temperatures can vary, so start checking a few minutes before the lower end of the suggested baking time.
- Always use the toothpick test to determine doneness. Insert a toothpick into the center; if it comes out with a few moist crumbs (but not wet batter), the blondies are done.
- If the edges are browning too quickly, cover the pan loosely with foil during the last part of baking.
Serving Suggestions
- Serve warm cakey blondies with a scoop of vanilla ice cream for a classic and comforting dessert.
- Drizzle with caramel sauce to enhance the rich, caramel-like flavors of the blondies.
- Top with a dollop of freshly whipped cream and a sprinkle of chocolate shavings over the crackly top.
- Serve with a side of fresh strawberries, raspberries, or blueberries for a burst of fruity freshness.
- Pair your chewy brownie with a cup of hot coffee or a shot of espresso for a delightful treat, perfect for an afternoon pick-me-up.
FAQ
Yes, you can use an active sourdough starter. You can use discard from any type of sourdough starter (whole wheat, rye, etc.), but it’s best to use discard that’s been fed within the last week for the best flavor and texture.
Dry blondies can result from over-baking or overmixing the batter. Ensure you bake just until a toothpick comes out with a few moist crumbs and mix the batter until just combined.
If you add a significant amount of extra ingredients (like nuts or fruit), you may need to increase the baking time slightly. Check for doneness as usual with a toothpick.
Sinking can occur if the batter was overmixed or if the blondies were underbaked. Ensure you mix just until combined and bake until a toothpick inserted in the center comes out with a few moist crumbs.
For chewier blondies, try reducing the baking time slightly and adding an extra egg yolk to the batter.
Allow the blondies to cool completely before cutting. Use a sharp knife and wipe it clean between cuts for the best results.
More Sourdough Recipes
Looking for other recipes like these sourdough blondies? Try these:
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Recipe
Sourdough Blondies
Equipment
- stand mixer
- baking pan see note below for size options
- measuring cups & spoons
Ingredients
- 2¼ cups All-purpose flour
- ½ teaspoon Salt
- 2½ teaspoons Baking powder
- ¾ cup butter
- 1¾ cup dark brown sugar
- ½ cup sourdough starter discard or active starter
- 3 eggs
- 1 teaspoon vanilla extract
- 1 bag semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Prepare a 9x13 baking dish (see other pan sizes & baking times below) by spraying it with cooking spray or lining with parchment paper. Gather ingredients.
- In the bowl of a stand mixer, combine the room temperature butter and brown sugar. Beat on medium speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and sourdough starter discard, stirring until fully combined.
- In a separate bowl, whisk together the salt, baking powder, and flour. Gradually add the flour mixture to the wet ingredients, about ½ cup at a time, stirring until just combined.
- Fold in the chocolate chips until they are evenly distributed.
- Spread the sourdough blondie batter evenly in the prepared pan. Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean. If the edges start to over-brown, cover with foil or move to a lower oven rack.
Melissa
Easy and delicious! I like the 9X13 size best. Will make again.
Carrie
I made these in the 9x13 size. They were rhe perfect thickness. We served them hot with ice cream on top.