Sourdough Chocolate Chip Blondies
These chocolate chip blondies are perfect for potlucks or parties—quick, easy, and irresistibly chewy. Plus, you can make them ahead of time and freeze them for later!
Say hello to Sourdough Brownie's cousin, Sourdough Blondies. They are basically a cross between a sourdough chocolate chip cookie and a sourdough brownie; they're gooey, tender, and super moist with the most irresistible chewy texture. It's the ultimate dessert for any time of the year!
It all starts with mixed melted butter and brown sugar, which gives it that heavenly smell of toffee and caramel notes. The sourdough starter gives it extra flavor and depth and is a great way to use up leftover sourdough discard.
Ingredients
- Dry Ingredients: You’ll need all-purpose flour, baking powder to help the blondies rise, and salt to balance the flavors.
- Wet Ingredients: Butter adds richness, while the sourdough discard brings a subtle tang. A whole egg helps bind everything together, and light brown sugar adds a hint of caramel sweetness.
- Chocolate Chips: Semi-sweet is a classic choice for chocolate chips, but feel free to swap in milk chocolate chips or dark chocolate chips to suit your taste. Even white chocolate chips would be delicious. Each type has a unique flavor, so try different variations to see what you like best!
- Optional: After the blondies cool, sprinkle a bit of flaky sea salt on top—it’s the perfect sweet-salty combo! And if you’re into extra texture, toss in some chopped nuts like pecans or walnuts to the batter for a nice crunch.
How to make sourdough chocolate chip blondies
Preheat your oven to 350°F (176°C). Grease an 8 x 8" baking pan or line it with parchment paper and set to the side.
Step 1
Melt the butter in a microwave-safe bowl or in a saucepan on the stovetop.
Add the butter, sourdough discard, and egg to a large mixing bowl and whisk together until smooth.
Step 2
Add the brown sugar and vanilla extract and mix together until the sugar has fully dissolved.
Step 3
Mix the flour, baking powder, and salt in a separate bowl and whisk together.
Step 4
Add the dry ingredients and ½ cup of chocolate chips to the wet ingredients and stir to combine.
Step 5
Spread the batter evenly into the baking dish. Top the blondies with ¼ cup chocolate chips.
Step 6
Bake for 20-25 minutes. Do not overbake!
The center will be slightly undercooked and jiggly, but it will continue to cook as it cools, so make sure to wait until it is completely cooled to cut in.
Carmyn's Tips
Use a metal pan: A metal pan bakes blondies more evenly and gives them a better texture, with chewy edges and a soft center. Glass heats unevenly and can make the edges too dry before the center is done yielding raw blondies. Metal also bakes faster, helping avoid overcooking.
Don't overbake: These blondies are meant to be slightly undercooked. They will continue to cook as they cool, resulting in that chewy, soft blondie texture and taste we all love!
Cool completely before cutting: It’s tempting to dive in right away, but letting the blondies cool ensures they are set properly and are easier to cut into clean squares. Once cooled, pop in the freezer for 15-20 minutes and then cut.
How to Store
Room Temperature: Store the blondies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy!
Refrigerator: For longer storage, pop them in the fridge. They’ll last up to 1 week, but make sure they’re in a sealed container to prevent drying out.
Freezer: For longer storage, wrap each blondie in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.
You can thaw them at room temperature or warm them for a few seconds in the microwave for that fresh-from-the-oven taste!
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Sourdough Chocolate Chip Blondies
INGREDIENTS
- 1 cup (120 g) all-purpose flour
- ¼ cup (50 g) sourdough discard
- 1 cup (200 g) light brown sugar
- 8 tablespoons (113 g) butter (melted)
- 2 teaspoons (10 g) vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (135 g) chocolate chips (divided into ½ cup and ¼ cup)
- 1 egg (room temperature)
INSTRUCTIONS
- Preheat oven to 350°F (176°C). Grease an 8 x 8" metal baking pan (DO NOT USE A GLASS PAN, see notes*) or line with parchment paper and set to the side.
- Melt 8 tablespoons (113 g) butter in a microwave-safe bowl or in a saucepan on the stovetop. Add the melted butter, ¼ cup (50 g) sourdough discard, and 1 egg to a large mixing bowl and whisk together until smooth.
- Add 1 cup (200 g) light brown sugar and 2 teaspoons (10 g) vanilla extract and mix together until the sugar has fully dissolved.
- In a separate bowl, combine 1 cup (120 g) all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt and whisk together.
- Add the dry ingredients and ½ cup of chocolate chips to the wet ingredients and stir to combine. Spread the batter evenly into the baking dish. Top with ¼ chocolate chips.
- Bake for 20-25 minutes. Don't overbake! The center will be slightly undercooked and jiggly, but it will continue to cook as it cools, so wait until it is completely cooled to cut in. This helps prevent the blondies from overcooking and yields a chewy, fudgy texture. The top of the blondies will be puffed up when they come out of the oven but will sink back down as they cool.
- Once the blondies are completely cooled, cut them into 9 large or 12 small squares. For cleaner cutting, pop the blondies in the freezer for 15-20 minutes after cooling, and then cut them into squares.
NOTES
Nutrition
What is the difference between a brownie and a blondie?
The main difference between a brownie and a blondie is the flavor base. Brownies are chocolate-based, using cocoa powder, while blondies are vanilla-based with brown sugar for a caramel-like flavor. Both are dense and chewy, brownies taste rich and chocolatey, whereas blondies taste sweet and buttery.
The difference between a blondie and a chocolate chip cookie is in texture and shape. Blondies are dense and chewy like a brownie, baked in a single layer and cut into bars, while chocolate chip cookies are individually round shaped with a slightly crisp edge and soft center. Flavor-wise, they’re similar, as both are vanilla-based and often use brown sugar and chocolate chips, but blondies have a thicker, fudgier bite.
Yes, blondies are meant to be slightly gooey in the middle! Their ideal texture is dense, soft, and a little fudgy in the center, with a lightly golden, chewy edge. Avoid overbaking to keep that gooey, melt-in-your-mouth bite!
These are the best cookie bars I’ve ever tasted! I’m new to the world of sourdough and really enjoy your recipes. I’ve tried several and this one is my favorite so far!
This was the first recipe from the blog I tried and these turned out wonderfully for me. Plenty of chocolate. I added about 1/2 cup pecans. Need to try again with some butterscotch chips.
I have been making these bars on repeat, they are wonderful! Today I tried a variation: I added some mini M&Ms and a handful of quick oats. They turned out like monster cookie bars. Fantastic!
I baked these last night for our coffee hour this morning. I was tired and wanted something easy and one bowl.
I doubled the recipe, used semisweet chocolate chips and cooked in a 9x13 metal pan for 35 minutes. Checked at 30 and baked 5 minutes more.
Added the flaky sea salt when done.
I bring a lot of different sourdough recipes to the coffee hour, they all gave this one 10!!!! They loved it and said it was the best so far that I have brought!!!
Thank you for this fantastic recipe! Will make again! Probably next weekend for daughter’s birthday!
Thank you for sharing Sue! 🙂
These are so delicious. Could I freeze before baking?
Hello. Because this batter is soft, I would not freeze before baking. For longer storage, I would wrap each blondie in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. You can thaw them at room temperature or warm them for a few seconds in the microwave for that fresh-from-the-oven taste!
Just amazing! Great instructions.
Thanks, Charity!