Sourdough Blondies

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.

Print Recipe

4.59 from 75 reviews

Sourdough Blondies

By: Eileen Gray

Butterscotch blondies get a boost of flavor from sourdough discard. These blondies are both gooey and light at the same time.

Prep Time20 minutes mins

Bake Time30 minutes mins

Total Time50 minutes mins

24 blondies

US CustomaryMetric

Cook ModePrevent your screen from going dark

Ingredients

• 12 oz unsalted butter (melted)
• 24 oz brown sugar (3 cups)
• 4 large eggs
• 1 ½ tablespoons vanilla extract
• 8 oz sourdough discard (1 cup)
• 12 ½ oz all purpose flour (2 ½ cups)
• ½ teaspoon table salt

Instructions

• Preheat the oven to 375 °F. Butter a 13" x 9" baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan.
• In a large bowl, combine 12 oz unsalted butter and 24 oz brown sugar. Add4 large eggs and 1 ½ tablespoons vanilla extract, stir until combined then vigorously stir for 30 seconds. Fold in 8 oz sourdough discard. Stir in 12 ½ oz all purpose flour and ½ teaspoon table salt. Spread the batter into the pan.
• Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out with wet crumbs, about 30 minutes.
• Cool to room temperature before removing from the pan and cutting into 24 pieces.

Equipment

My Book

Kitchen Scale

9×13 Baking Pan

Parchment Sheets

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Notes

I like to use a very ripe discard in this recipe, one that hasn’t been fed for at least a week.

The recipe can  be halved and baked in a 9×9 square pan.

Nutrition

Serving: 1square | Calories: 285kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 69mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 394IU | Calcium: 33mg | Iron: 1mg

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!