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4.86 from 7 votes

Sourdough Discard Blondies Recipe

Chewy, tender with rich notes of toffee and butterscotch these Sourdough Discard Blondies are the ultimate dessert.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 16 blondie bars
Calories: 294kcal

Equipment

Ingredients

Batter

  • 113 grams unsalted butter
  • 68 grams walnuts
  • 200 grams dark brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 56 grams sourdough discard
  • ½ teaspoon salt
  • 5 grams baking powder
  • 160 grams all-purpose flour
  • 78 grams dark chocolate chips

Instructions

  • Prep: Preheat the oven to 325 F with a rack in the middle. Line an 8-inch baking pan with parchment paper.
  • Brown the butter: Melt the butter in a light-colored skillet over medium heat. Swirl the pan or scrape the bottom of the pan occasionally. Continue heating until foaming subsides and the milk solids appear darker and the butter smells nutty. Move to a large mixing bowl.
    113 grams unsalted butter
  • Toast the walnuts: Transfer walnuts to a parchment-lined baking sheet. Toast for 5 to 8 minutes or until the nuts are fragrant.
    68 grams walnuts
  • Make the batter: Stir the sugar into the hot melted butter. Add the egg in and whisk vigorously until the mixture looks thick, smooth and satiny. Stir in the vanilla and sourdough discard until fully combined.
    200 grams dark brown sugar, 1 egg, 2 teaspoons vanilla extract, 56 grams sourdough discard
  •  Fold in the salt, baking powder and flour until no traces of dry flour remain.
    ½ teaspoon salt, 5 grams baking powder, 160 grams all-purpose flour
  • Add in the chocolate chips and walnuts.
    78 grams dark chocolate chips
  • Bake: Transfer the batter to your prepared pan. The batter should be very thick, almost like cookie dough. Flatten the batter out to the edges of the pan.
  • Bake for 35 to 40 minutes or until the center of the blondies bounce back when lightly touched and a toothpick inserted in the center comes out just a few moist crumbs.
  • Let the blondies set: Set the pan on a wire rack to cool for 30 minutes before slicing.
  • Enjoy and store: Slice the blondies and serve. Store leftover slices in an airtight container at room temperature for up to 4 days.

Notes

  • Both active starter and sourdough discard will work in this recipe.
    Feel free to substitute white chocolate chips or milk chocolate chips for dark chocolate.
  • Use peanuts, cashews, almonds or pecans in place of walnuts. Leave them out if you have a nut allergy.
  • Do not underbake these blondies! Sourdough discard has a tendency to make gooey baked goods taste raw and unappealing.
  • Let the blondies cool in the pan, residual heat will allow these to bake fully while retaining their chewy texture without making them too dry.
  • Don’t skip toasting your walnuts! It enhances their nutty flavor and enhances their crunchy texture.
 

Nutrition

Calories: 294kcal | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 136mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg