Table of Contents
Why Use Sourdough Discard in Blondies?
Using sourdough discard in your blondie recipes brings some special benefits:
-
It adds moisture and chewiness without needing extra butter or oil.
-
The mild tang or depth from the discard enhances the sweet, caramel‑brown sugar profile, giving a richer flavor complexity.
-
It’s a smart way to reduce waste: you’re turning what would be discarded into a delicious treat.
-
The discard helps slightly with texture, giving the bars a little more elasticity and body.
Because blondies are dense bar desserts (not heavily risen cakes), the discard doesn’t need to act as a full leavener — it complements the other ingredients.
Ingredients & Notes
Here’s a dependable list to make one 8×8‑inch pan (or equivalent) of blondies — about 9–12 squares, depending on cut size.
| Ingredient | Amount | Role / Notes |
|---|---|---|
| Sourdough discard (unfed) | ½ cup (≈120 g) | Moisture, richness, slight tang |
| Melted butter (or non‑dairy alternative) | ⅓ cup + 2 tablespoons | Fat for richness and binding |
| Light brown sugar | ¾ cup | Deep caramel flavor, chew |
| Granulated sugar | 2 tablespoons | Helps crisp edges & balance |
| Egg | 1 large | Structure, binding |
| Vanilla extract | 1 teaspoon | Flavor booster |
| All-purpose flour | ~1 to 1⅛ cups (≈125–140 g) | Structure base |
| Baking powder | ½ teaspoon | Light lift |
| Salt | ⅛ to ¼ teaspoon | Balances sweetness |
| Optional mix-ins (nuts, chocolate chips, toffee bits, etc.) | ½ cup | Adds texture and flavor burst |
Notes & Adjustments:
-
Because sourdough discard’s moisture can vary, start with the lower flour amount and add up to a tablespoon more if your batter seems too loose.
-
Use melted butter at room temperature (not hot) so it doesn’t scramble the egg.
-
If you’re going fully dairy-free, use a vegan butter or oil substitute and non-dairy milk for small adjustments.
-
For a richer caramel note, you can brown the butter before mixing it in.
Step‑by‑Step Instructions
1. Preheat & Prepare
-
Preheat your oven to 350 °F (175 °C).
-
Line an 8×8‑inch (or similar) baking pan with parchment paper or grease lightly, leaving some overhang to make removal easier.
2. Mix Wet Ingredients
-
In a bowl, whisk together melted butter, brown sugar, granulated sugar until smooth.
-
Allow the mixture to cool a little if it’s hot, then whisk in the egg and vanilla until fully combined.
-
Stir in the sourdough discard, mixing gently until uniform.
3. Combine Dry Ingredients
-
In a separate bowl, whisk flour, baking powder, and salt.
-
Gradually fold the dry mixture into the wet mixture until just combined. Don’t overmix — stop when there are no large streaks of flour.
-
Fold in any optional mix-ins (nuts, chips, bits) gently.
4. Pour & Level
-
Pour the batter into your prepared baking pan and smooth the top with a spatula or back of a spoon.
-
If you like, press a few extra mix-ins on top to make a prettier surface.
5. Bake
-
Bake in the preheated oven for 20 to 25 minutes, or until the edges are golden and center is just set but still slightly fudgy. (Don’t overbake, or they’ll lose chewiness.)
-
Use a toothpick: it should come out with moist crumbs, not raw batter.
6. Cool & Slice
-
Let the blondies cool completely in the pan (at least 30–60 minutes). This helps them firm up so slices are clean.
-
Use the parchment overhang to lift the block out, then cut into squares with a sharp knife.
Tips for Best Chewy Blondies
-
Don’t overbake: The center should be slightly underdone when you pull them — they’ll continue to set as they cool.
-
Let them cool fully: Cutting too soon may lead to crumbling.
-
Mix-ins distribution: Toss mix-ins (nuts, chips) in a tablespoon of flour before folding so they don’t all sink.
-
Even heat: Use a metal baking pan if possible; glass or ceramic may slow cooking and lead to underdone centers.
-
Edge vs center balance: The edges will be firmer and slightly crisper; the middle soft and chewy.
-
Baking powder conservatively: Too much will make them cake-like, not dense and chewy.
Variations & Flavor Twists
-
Brown butter blondies: Brown the butter first for a nutty undertone.
-
Salted caramel blondies: Drizzle or swirl in caramel before baking, and sprinkle flaky sea salt on top when done.
-
Nut and toffee blondies: Mix in chopped walnuts or pecans plus toffee bits.
-
Chocolate chip blondies: Use semi-sweet, milk, or white chocolate chips.
-
Cinnamon swirl blondies: Drop small spoonfuls of cinnamon-sugar mixture on top and swirl with a toothpick.
-
Espresso blondies: Add ½ teaspoon instant espresso powder to batter to intensify flavor.
-
Fruit & blondies: Fold in dried fruit (e.g. cherries, cranberries) with nuts and chocolate.
Serving Suggestions & Pairings
-
Serve warm with a scoop of vanilla ice cream or whipped cream.
-
Pair with coffee, espresso, or tea for balanced sweetness.
-
Offer as dessert bars at parties or potlucks — slice into bite-sized pieces.
-
Plate with fresh berries or drizzled caramel or chocolate sauce.
-
Wrap individual squares for gifts or bake sales.
Storage, Freezing & Reheating
-
Room temperature: Once cooled, store blondies in an airtight container at room temperature for 3–4 days.
-
Refrigeration: If your climate is hot or humid, you can refrigerate, but bring to room temp before serving for better texture.
-
Freezing: Wrap cooled blondie blocks or squares tightly and freeze up to 2–3 months.
-
Thawing & reheating: Thaw at room temperature. Warm slices slightly in low oven (300 °F) for 5–7 minutes, or microwave briefly and crisp edges in toaster oven.
Common Mistakes & Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Blondies end up dry or cakey | Overbaking or too much flour | Reduce baking time, measure flour precisely, test early |
| Center is undercooked or too gooey | Batter too wet, pan too deep, oven too cool | Use correct pan, bake longer, check oven accuracy |
| Mix-ins sink to bottom | Not tossed with flour or batter too fluid | Coat in flour first, fold gently |
| Edges burn before center is done | Oven too hot or edges close to heat | Lower heat or cover edges with foil partway through |
| Cuts are messy or crumbly | Cutting too soon or knife dull | Cool fully, use sharp serrated knife or bench scraper |
Frequently Asked Questions
Will the discard make blondies taste sour?
No — the sweetness, brown sugar, butter, and vanilla dominate. The discard adds a subtle depth and moisture rather than noticeable sourness.
Do I need to feed my starter before using discard?
No — this recipe is made for unfed discard. You can use your discard directly.
Can I make these gluten-free?
Yes, try a gluten-free flour blend (with a binder like xanthan gum). Texture may differ; test with small batch first.
Is baking powder necessary?
Yes — a small amount gives a little lift so the blondies aren’t dense like a brick. But don’t overdo it.
If I double the recipe, how should I adjust bake time?
You can bake in a larger pan (9×13) but increase bake time by 5–10 minutes, checking regularly at the end.
Final Thoughts
These Chewy Sourdough Discard Blondies are a perfect example of turning sourdough discard into something sweet, comforting, and absolutely delicious. With the right balance of sugars, gentle mixing, smart bake time, and flavor additions, you’ll get dessert bars that blend the best of a cookie, a brownie-free bar, and the tang of sourdough.
Start with the base version, then try adding nuts, chocolate, caramel, or swirls. These blondies make great gifts or treats — and they’re a proud way to use discard.
