Sourdough Blondies

4.63 from 8 votes

Sourdough discard blondies are a rich and chewy cookie bar packed with chocolate chips.

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Keyword: sourdough dessert

Servings:

Preheat the oven to 350 degrees Fahrenheit and line your baking dish with parchment paper.
Grab your favorite large bowl and add the melted butter and white and brown sugar. Whisk thoroughly.
Add the two eggs, egg yolk, sourdough discard, and vanilla on top of the sugar mixture. Whisk it all up until smooth.
Measure your flour, then add the baking soda, baking powder, salt, and cornstarch to the measuring cup of flour. Give it a quick stir to mix them together before adding the dry ingredients to the wet.
Stir until combined, not over-mixing.
Fold in chocolate chips.
Scoop the batter into the prepared baking dish and spread into an even layer.
Bake for 40 to 45 minutes or until set. The edges will be crisp.
Cool completely in the pan before serving.

Long Fermentation Option: Place plastic wrap over the batter and place in fridge for 2-3 days. Bake according to directions.
You can use an active sourdough starter or discard. Discard will give a tangier flavor, but either option works!
You can easily stir this up by hand, but a stand mixer works well, too!
For the perfect gooey blondie, take them out of the oven a couple of minutes early and let them cool completely in the pan.
The bake time for a 9x13 dish is 40-45 minutes. Total time will vary depending on your oven.
You'll know they're done when the top is golden brown, the edges are crisp, and they are set in the center. A toothpick or knife inserted into the center should come out clean or mostly clean.