Gooey with a crackly top, and decadent brown sugar flavor, these sourdough blondies are out of this world. The flavor of sourdough adds a much-needed complexity that tames and perfectly complements the sweetness of this sugary treat.
These sourdough blondies are a revelation. I’ve been meaning to create a blondie recipe using sourdough discard for a while, but I’ve always pushed it to the back burner in favor of other ones. But I am so glad I finally had an excuse to make these, because they turned out incredible and are so easy to make, everything can be mixed in 1 bowl.
You can bake these in an 8-inch or 9 by 13-inch baking pan depending on how thick you want your blondies. I’ve found that you can achieve the gooey texture either way. Watch your blondies and cut a few minutes from your baking time if you’re baking in a larger pan. Don’t over bake or they may be too tough and dry.
Warning: Mini Rant
Be forewarned these have a ton of sugar and butter! But that’s what makes them so delicious. I don’t frequently make healthy versions of desserts and most of the recipes you’ll find in my blog are full fat and full sugar, like my Chewy Discard Oatmeal Cookies and Pineapple Upside Down Cake recipes.
Truth be told, I’ve struggled with body image issues for most of my life, and as I enter my 30s I’m trying to normalize my relationship with food. I won’t even call these an indulgence or a treat, and I don’t recommend that you eat these on your “cheat” day. After 3 decades of living on this earth, I realize that “healthy” or diet versions of desserts just don’t cut it for me and I always end up satiating my cravings by eating other unhealthy foods whenever I don’t eat the “real” thing. So if I want a blondie…I’m eating a blondie! Not because I “deserve” it for running a mile or eating well all week.
Today, my personal journey is to stop seeing food as a reward for good behavior, and letting myself eat the things I want without beating myself up about it. Long story short, these are not healthy, and they contain ingredients that may or may not be bad for you. If you decide to use less butter or sugar, I look forward to hearing about your results, but I can’t guarantee the outcome.
My Favorite Mix-in Combinations
These blondies are super versatile and are great with different mix-ins. So get creative! I’ve found the sweet spot is adding a total of 200 grams of a mix of nuts, chocolate chips and dried fruits, this way you’ll still get tons of ooey gooey blondie texture in every bite without the other ingredients taking over.
- Semi Sweet Chocolate Chips and Pecans (what I use in this recipe)
- Dark and White Chocolate Chips, Walnuts and Coconut Flakes
- Milk Chocolate Chips and Hazelnuts
- White Chocolates and Dried Apricots
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Now onto the recipe!
|170 grams||Unsalted Butter (melted and slightly cooled)|
|200 grams||Brown Sugar|
|100 grams||Granulated Sugar|
|120 grams||Sourdough Discard|
|190 grams||All-purpose Flour|
|5 grams||Baking Powder|
|4 grams||Kosher Salt|
|15 grams||Rum, Whiskey or Bourbon (optional)|
|100 grams||Pecan Pieces|
|100 grams||Chocolate Chips|
Preheat your oven to 350 F (176 C). Line an 8-inch baking pan with parchment paper.
In a large mixing bowl, stir together melted butter and sugars until well combined. Add in egg yolks, sourdough discard and rum, if using. Stir until all of the ingredients are combined, your mixture will lighten in color. Sift and stir in flour, baking powder and salt into the butter mixture. Fold mix-ins into the batter.
Scoop the batter into the pan and spread into an even layer. The batter will be very thick, but be sure that you get it into the corners.
Bake the blondies for 25 to 30 minutes or until the top looks set and crackly. Allow the blondies to cool in the pan for 10 minutes, remove to a wire rack and allow to cool completely before slicing and serving.
Please share this recipe if you enjoyed it! Remember to post a photo and tag me @makeitdough when you make this delicious recipe, so I can check out your bake.