Easy Sourdough Discard Blondies Recipe

My Sourdough Secret

I hate wasting food. It makes my heart pinch. So my sourdough discard needed a job.

One day, I added it to my blondie batter. I was just playing. The result was magic. The discard made them soft and rich. It gave them a special tang. Doesn’t that smell amazing? Now I never throw it away.

Why This Little Trick Works

That sourdough starter is alive. Even the discard is. It has wild yeast and good bacteria. They work while the batter rests.

This breaks down the flour. It makes the treats easier to digest. Your tummy will thank you. That’s why this matters. Good food should feel good inside and out.

Let’s Make Some Blondies

First, melt your butter. Let it cool a bit. Mix it with the sugars. It will look like wet sand. Then add your eggs, discard, and vanilla. Stir it smooth.

Mix your dry stuff in another bowl. This keeps the baking soda spread out. No bitter bites! Gently mix wet and dry. Then fold in those chocolate chips. My grandson Sam always sneaks a handful. I still laugh at that.

A Patience Game

Here is my favorite part. You can bake them right away. They will be wonderful. But you can also wait.

Cover the bowl. Put it in the fridge for a few days. This is the long ferment. The flavors get deeper and more complex. The texture becomes even better. That’s why this matters too. Sometimes, the best things need a little time.

Fun fact: The cornstarch is my secret for a chewy middle. It makes them just right!

Baking Day

Spread your batter in the pan. Make it even. Now the hard part. You must let them cool completely in the pan.

I know, it’s tough! But if you cut them warm, they will fall apart. Trust your grandma. Wait for them to set. The edges will be crisp. The middle will be soft and perfect.

Your Turn in the Kitchen

I love hearing your stories. Did you try the long wait? Or did you bake them right away? Tell me which you liked better.

What do you like to add? Some folks use nuts or butterscotch chips. What is your favorite mix-in? I am always looking for new ideas.

And here is a question for you. What is your favorite way to use up leftover ingredients? Share your best no-waste tip with me.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup (227 g)	Melted
White granulated sugar	1 cup (200 g)
Light brown sugar	1 cup (200 g)	Lightly packed
Large eggs	2
Egg yolk	1
Sourdough discard	3/4 cup (170 g)
Vanilla extract	2 teaspoons (8 g)
All purpose flour	3 cups (405 g)
Baking soda	1 teaspoon (6 g)
Baking powder	1/2 teaspoon (2.5 g)
Salt	1 1/2 teaspoon (7 g)
Cornstarch	2 teaspoons
Chocolate chips	1 1/2 cups

My Sourdough Discard Blindfold Blondies

Hello, dear! Come sit at the table. I want to tell you about my secret ingredient. It’s my sourdough discard. That little bit of starter I usually toss out. It makes these blondies so soft and rich. They have a little tang that’s just lovely. It reminds me of my grandma’s kitchen. She never wasted a thing. I still laugh at that. She would be proud of these.

Now, let’s make them together. It’s so simple. You just need one big bowl. Doesn’t that smell amazing? All that butter and sugar mixing. Here is exactly what to do.

1. First, turn your oven to 350 degrees. Get your baking dish ready. I line mine with parchment paper. It makes cleanup so easy. (My hard-learned tip: let the butter cool a bit before you add the eggs. We don’t want scrambled eggs in our batter!)
2. Grab your favorite big mixing bowl. Melt the butter and pour it in. Add both the white and brown sugars. Give it a good whisk. It will look like wet, golden sand. This is the sweet base of everything.
3. Now, crack in your two eggs. Add that extra egg yolk, too. It makes things extra fudgy. Plop in your sourdough discard and vanilla. Whisk it all until it’s smooth and glossy. See how it comes together?
4. Here’s my little trick. Measure your flour first. Then, right on top, add the baking soda, powder, salt, and cornstarch. Give it a quick stir with a fork. This mixes the dry stuff evenly. Now, pour it all into the wet bowl.
5. Stir gently until you don’t see dry flour. A few lumps are just fine. Over-mixing makes tough blondies. We want them tender. Now, the best part. Fold in all those chocolate chips. I always sneak a few for myself.
6. Scoop your batter into the prepared dish. Spread it out evenly. Pop it in the oven for about 40 to 45 minutes. The edges will be crisp and golden. The middle should be set. Let them cool completely in the pan. This is the hardest part, waiting!

Cook Time: 40–45 minutes
Total Time: 1 hour (plus cooling)
Yield: 16 generous squares
Category: Dessert, Snack

Three Fun Twists to Try

These blondies are a perfect canvas. You can dress them up so easily. Here are three of my favorite ways to change them. It’s fun to play with your food sometimes.

• The Salty Sweet: Use half chocolate chips and half salted caramel chips. Sprinkle a little flaky sea salt on top before baking.
• The Nutty Buddy: Swap one cup of chocolate chips for chopped walnuts or pecans. It adds a wonderful crunch.
• The Berry Surprise: Fold in one cup of dried cranberries or cherries with the chips. They get a little tart and chewy.

Which one would you try first? Comment below!

Serving Them Up Right

A warm blondie is a happy thing. I love to serve them just slightly warm. They are fantastic all on their own. But a little scoop of vanilla ice cream on top? Oh my. That’s pure magic. For a pretty touch, dust them with powdered sugar.

What to drink? On a cozy night, a cold glass of milk is perfect. It cuts the sweetness just right. For the grown-ups, a small glass of tawny port wine is lovely. It tastes like raisins and nuts. It pairs so well with the chocolate. Which would you choose tonight?

What’s your favorite thing to make with sourdough discard? Share below!

Keeping Your Blondies Happy and Fresh

Let’s talk about keeping these treats tasty. Cool them completely first. Then, wrap the whole pan tightly. They will stay soft on the counter for three days. For longer storage, slice and freeze them. Wrap each piece in plastic wrap. Pop them all in a freezer bag. They keep for months! To reheat, just warm a slice in the microwave for 15 seconds. It tastes like it just came out of the oven. I once forgot a batch in the freezer for two months. They were still a perfect little surprise snack on a busy day.

Why does this matter? Good storage means no waste. You can always have a sweet bite ready. This recipe is also great for batch cooking. You can mix the batter and keep it in the fridge for days. Bake a pan whenever you need it. This makes busy weeks feel simpler and sweeter. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Blondie Troubles

Even grandmas have baking hiccups. Here are easy fixes. First, if your blondies are too cakey, you may have over-mixed. Stir just until you see no more dry flour. I remember when I first learned this. My treats went from tough to tender instantly. Second, if the middle seems too soft, bake a little longer. The edges should be golden and crisp. Let them cool fully in the pan. They will firm up beautifully.

Third, if they taste bland, check your salt. Salt makes all the other flavors sing. Using it correctly is a small secret to big taste. Why does fixing these issues matter? It builds your kitchen confidence. You learn how ingredients work together. You also get a much more delicious result every single time. Which of these problems have you run into before?

Your Blondie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. Make sure it has xanthan gum in it.

Q: How far ahead can I make the batter? A: Use the long fermentation option. It can sit in your fridge for 2-3 days before baking.

Q: What can I use instead of chocolate chips? A: Try chopped nuts, dried cherries, or white chocolate chunks. Have fun with it!

Q: Can I make a half batch? A: Absolutely. Just halve all the ingredients. Use a smaller baking dish.

Q: Any optional tips? A: Sprinkle a little flaky salt on top before baking. Fun fact: A pinch of salt on top makes the sweet chocolate taste even sweeter. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these blondies. I love knowing my sourdough discard makes something so joyful. Baking is about sharing. It is about making memories one sweet batch at a time. I would be so delighted to see your creation. Please share a photo of your kitchen adventure. Have you tried this recipe? Tag us on Pinterest! You can find me there at @GraceLovesKitchen. Thank you for baking with me today.

Happy cooking!

—Grace Ellington.