Sourdough Blondies! The perfect gooey blondie with a crackly crust is made even better with a dash of sourdough discard. These blondies have amazing butterscotch flavor.

These blondies are nice and rich, but with a surprisingly light crumb thanks to a little lift from the natural yeast in the sourdough starter.

But wait, there’s more…

The discard also enhances the flavor of the blondie. There’s a slight background tang that is the perfect counterpart to the sweet butterscotch flavor. It’s so, so good.

If you don’t have one, check out my post to learn How to Make a Sourdough Starter. Then check out my system to Feed and Maintain Sourdough Starter or How to Keep a Small Starter.

Scroll through the step by step photos to see how to make Sourdough Blondies:

Tips for making and storing Sourdough Blondies:

• The recipe can be halved and baked in an 8″ or 9″ square pan.
• Unfed sourdough starter will add a tangy flavor to the batter. I got great results with a starter that had been in the refrigerator, unfed, for about a week.
• Butter the pan and line with parchment paper. This not only prevents sticking, it makes it much easier to lift the blondies out of the pan.
• Stirring the batter vigorously after adding the eggs will incorporate air into the batter. As the blondies bake the bubbles rise to the surface and help form the crust. If you prefer a soft top on your blondies, you can skip that step.
• Cool the blondies in the pan then use the parchment to transfer them to a cutting board.
• To appreciate the subtle tangy flavor, I prefer to serve these spectacular blondies without any frosting
• The blondies will keep at room temperature for several days.
• Leftover blondies can be frozen. Layer them with parchment paper or plastic wrap to prevent them from sticking together. They’re delicious straight from the freezer or defrosted.

You might also like these other Blondie recipes, Classic Blondies, Butterscotch Ripple Blondies and Malted Milk Blondies.

For you chocoholics I’ve got lots of recipes for the blondies’ cousin: Fudgy Brownies, Sourdough Brownies, Habanero Brownies, Chocolate Cherry Brownies, Malted Milk Brownies, Roasted Beet Brownies, and White Chocolate Raspberry Brownies.

Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

You might also want to try Sourdough Shortbread or Sourdough Chocolate Chip Cookies made with sourdough powder.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.