Sourdough Blondies are a brilliant way to put your discard to delicious use. These sourdough discard blondies bake up with a wonderfully chewy texture, packed with sweet pockets of white chocolate and crunchy pecans - everything you want in a perfect gooey blondie. Simple to make, and even easier to eat!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Blondies are the golden cousins of brownies, made without cocoa powder, which gives them their buttery, caramel-like flavour. Think of them as the perfect middle ground between sourdough brownies and sourdough chocolate chip cookies - dense, chewy, and packed with sweet add-ins. An ultimate dessert bar, if you ask me!
Using Sourdough Discard In Blondies
The addition of sourdough starter to your blondies isn't just a great way to use up leftovers - it makes for even better dessert bars too! Here's why:
- Reduce food waste by putting your sourdough discard (or active starter) to delicious use.
- Adds a subtle tang that balances the sweetness beautifully.
- Brings extra moisture, thanks to the water in the sourdough, slightly changing the flour-to-wet ingredient ratio for an ultra-chewy texture.
- Helps extend the shelf life of your blondies, keeping them soft and fresh for longer.
Ingredients and Substitutes
Here are all the simple ingredients you will need to make this sourdough blondie recipe:
- unsalted butter: melted.
- vegetable oil: or sunflower oil. We find that using olive oil has an overwhelming flavour.
- dark brown sugar: could be replaced with light brown sugar in a pinch, but expect less molasses flavour.
- caster sugar: or white granulated sugar. The best blondie recipes use a combination of brown sugar and white sugar. I find that white sugar helps create the crackly top and crispy edges.
- salt.
- vanilla bean paste: or vanilla extract.
- eggs: large in the UK, extra large in the US.
- sourdough discard: 100% hydration, for best results, use discard that is no older than 4-5 days old. You may also use active sourdough starter since the batter isn't long-fermented.
- plain flour: also known as all-purpose flour.
- baking soda: a.k.a. bicarbonate of soda.
- white chocolate chips: feel free to experiment with milk chocolate chips or dark chocolate chips (a.k.a. semi-sweet chocolate chips).
- pecan nuts: or walnuts. Try other delicious variations like peanut butter or butterscotch chips, dried cherries or cranberries or even the Cadbury mini eggs.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Preheat the oven to 170°C (340°F). Line a 9x9 inch (23x23 cm) square pan with parchment paper.
2. Add the dark brown sugar and caster sugar to a large mixing bowl.
3. Pour in the melted butter and vegetable oil, then beat with an electric handheld mixer for 2-3 minutes, until the sugar starts to dissolve.
4. Add the eggs, salt, and vanilla bean paste, and beat again until the mixture looks creamy and lighter in colour.
5. Add the sourdough discard and beat just enough to combine.
6. Mix the flour and baking soda. Gently fold in the flour mixture using a spatula or wooden spoon into the wet ingredients, being careful not to overmix.
7. Stir in half of the white chocolate chips and pecans into the sourdough blondie batter.
8. Scoop the batter into the prepared baking pan and spread it out evenly. Scatter the remaining white chocolate chips on top.
9. Bake for 20-25 minutes, or until the edges are set and golden brown and the centre is just slightly soft. It may look cakey (puffed-up, but it will sink down as it cools).
We love the addition of flaky sea salt on top of the blondies, but it's a matter of personal preference.
10. Cool to room temperature in the tray before slicing into squares.
Storage
Keep your sourdough blondies fresh by storing them in an airtight container at room temperature for up to 4 days - perfect for grabbing a quick, delicious treat whenever you fancy.
For longer storage, pop them into a freezer-safe bag and freeze for up to 3 months. It's a great recipe to make ahead and always have something sweet on hand!
More Sourdough Discard Desserts
Looking for your next sweet sourdough discard recipe? Delve into these delicious ideas and celebrate all things sourdough beyond just bread!
Sourdough Blondies
Equipment
- 23x23cm (9x9 in) Baking Tray
Ingredients
- 60 g unsalted butter melted
- 50 g vegetable oil or sunflower oil
- 120 g dark brown sugar
- 100 g caster sugar or white granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 eggs large
- 100 g sourdough discard 100% hydration
- 120 g plain flour all-purpose flour
- ¼ teaspoon baking soda
- 100 g white chocolate chips
- 60 g pecan nuts roughly chopped
Instructions
- Preheat the oven to 170°C (340°F). Line a 9x9 inch (23x23 cm) baking tray with parchment paper.
- Add the dark brown sugar and caster sugar to a large mixing bowl.
- Pour in the melted butter and vegetable oil, then beat with an electric handheld mixer for 2-3 minutes, until the sugar starts to dissolve.
- Add the eggs, salt, and vanilla bean paste, and beat again until the mixture looks creamy and lighter in colour.
- Add the sourdough discard and beat just enough to combine.
- Mix the flour and baking soda. Gently fold in the flour mixture using a spatula or wooden spoon into the wet ingredients being careful not to overmix.
- Stir in half of the white chocolate chips and pecans.
- Scoop the batter into the prepared baking tray and spread it out evenly. Scatter the remaining chocolate chips on top.
- Bake for 20-25 minutes, or until the edges are set and the centre is just slightly soft. It may look cakey (puffed-up), but it will sink as it cools, creating that gooey centre.
- Cool completely in the tray before slicing into squares.
Video
Nutrition
Leave a Reply