Chewy Sourdough Discard Blondies
with that shiny top we all adore...
Soft, chewy, buttery, delicious, and so easy to make - these blondies are a dream come true and I’m so excited to finally have them published and ready for you.
Sourdough Discard Blondies
Much like my Sourdough Discard Peanut Butter Cookies, I had very specific criteria for these blondies and I wasn’t settling until I checked all of the boxes. One of my non-negotiables was that shiny, crinkly top. I just had to have it. I took inspiration from my favorite brownie recipe which calls for heating the butter and sugar together and whisking vigorously until you have a very glossy almost caramel/butterscotch-like mixture, and then you add the other ingredients. I’ve made that brownie recipe dozens of times and it always has a perfect shiny top so I wondered if it would also work for my blondies. Well, my intuition was correct and it totally worked!
As many recipes as I’ve developed over the years, that feeling of finally nailing a recipe is still just as sweet and magical as ever. Just ask my husband how I was ogling and praising these chewy, shiny beauties.
Recipe Notes:
The dark brown sugar is essential to the rich, butterscotch flavor of these blondies. Yes, you can use light brown sugar — I tested it with both — but it won’t have the same depth of flavor and I urge you to grab some dark brown sugar before making these.
Baking times are based on using a metal baking pan. It conducts heat better and faster than ceramic or glass.
I give a 20-30 minute baking time range for these which might seem careless but I promise it’s very intentional. If you like cookies and bars very underbaked and extra gooey, use the shortest baking time. For a more well-done but still slightly underbaked and chewy blondie, do 25. And for fully baked do the full 30. Trust me when I say, they are all great options, it’s just a matter of preference. My grandma made well-done cookies and I’d always beg her to underbake some for me. Of course I loved her fully baked cookies, I’ve just always been a slightly underbaked cookie fan.
Also, if you want a pure, unadorned blondie, leave out the chocolate chips. I actually prefer them like that. Or use any mix-ins you love instead of chocolate chips. I did a white chocolate chip and macadamia nut version during my tests and it was incredible. Toffee bits and almonds or pecans would be great - just promise me you’ll toast your nuts first. Really, anything you’d like in a cookie would be great in these.
And for a non-sourdough version, try my Brown Butter Blondies. Oof they are so good. I cut them into cute little Christmas trees for my 2023 Christmas Cookie Box and they were such a hit - adorable and delicious. My original recipe calls for adding in chopped caramelized white chocolate. It’s a delicious addition but kind of a pain in the neck to make, so I very often make them without it and I love them just as much.
In Season Now
My mulberry and rhubarb recipes have been getting lots of attention lately as both are in season right now. We have a few old mulberry trees on our property here and the berries are just starting to ripen. I’m excited to start picking them and using them in recipes again. My favorites are Mulberry Pie and Mulberry Crumble Muffins (pictured below).
I’ve made my Strawberry Rhubarb Cobbler three times in the last month or so but I’ve used a crisp topping instead of a cobbler topping and I’m obsessed. (I use the crisp topping from this recipe.) I made a double batch for the grad party this past weekend with homemade vanilla bean ice cream and it disappeared fast! I had friends and family texting me about it for days after - it really was the star of the party. It made my heart so happy to see such an old-fashioned dessert (with rhubarb, no less!) getting so much love.
Top Ten Recipes This Week:
Sourdough Discard Cinnamon Rolls (same day or overnight)
Sourdough Cheese Crackers (like cheez-its!)
How to Make a Sourdough Starter (easy beginner’s guide)
Sourdough Cinnamon Rolls (no added yeast, long-fermented)
Sourdough Hamburger or Hot Dog Buns (quick discard or long-fermented with active starter options)
Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)
I wish you all a wonderful weekend. Thanks for being here. - Anita