Sourdough Discard Blondies

stack of sourdough blondies on wire cooling rack

Treat yourself to these gooey and decadent blondies made with sourdough discard. A little bit of starter adds much needed complexity and perfectly complements the sugary sweetness of this treat!




170 grams (12 tablespoons) Unsalted Butter (melted and slightly cooled)

200 grams (1 cup) Brown Sugar

150 grams (3/4 cup) Granulated Sugar

2 Egg Yolks

120 grams (1/2 cup) Sourdough Discard

190 grams (1 2/3 cup) All-purpose Flour

5 grams (1 teaspoon) Baking Powder

4 grams (3/4 teaspoon) Kosher Salt

15 grams (1 tablespoon) Rum, Whiskey or Bourbon (optional)


100 grams (2/3 cup) chocolate chips

100 grams (1 cup) pecan pieces


Prep: Preheat your oven to 350 F (176 C). Line an 8-inch baking pan with parchment paper

Make the batter: In a large mixing bowl, stir together melted butter and sugars until well combined. Add in egg yolks, starter 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: 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. 



When in doubt, use weight over volume measures

If you don't want to use alcohol, substitute 7 grams (2 teaspoon) of vanilla 

Store your blondies in an airtight container at room temperature for up to a week



Keywords: dessert, sourdough discard

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