Sometimes the best recipes never make it to the photo shoot. These sourdough blondie brownies disappeared so quickly that the only picture we managed to get was of our grandson, Jett, with a face full of chocolate. Honestly, that’s probably the best review we could ask for.
Made with sourdough discard, plenty of mini chocolate chips, and a rich buttery base, these blondies are soft, chewy, and incredibly easy to make. Just trust us—and Jett—these are worth adding to your baking list.
Ingredients:
- 245 grams all-purpose flour
- 2 tbsp flaxseeds
- ½ tsp baking powder
- ½ tsp fine sea salt
- 12 tbsp unsalted butter, melted
- 180 grams light brown sugar, packed
- 75 grams sugar
- 100 grams sourdough discard
- 2 large eggs at room temperature
- 8 grams pure vanilla extract
- 200 grams 1 cup mini chocolate chips
Directions:
- Preheat the oven to 350 degrees F and grease an 8×8 baking dish.
- In a medium bowl, whisk together the flour, flaxseeds, baking powder and salt. Set aside.
- In a large bowl, add the melted butter, sugars, sourdough discard, eggs, and vanilla. Whisk until smooth.
- Using a rubber spatula, gradually add and fold the flour dry mixture into the wet ingredients. When there are just a few streaks of flour remaining, pour in the chocolate chips, or other desired mix-ins, and fold until everything is combined.
- Evenly spread the thick batter into the prepared baking dish. Top with a few more chocolate chips.
- Bake for 35-40 minutes or until the edges are just golden brown and the center is still soft. Be careful not to overbake.
- Enjoy these delicious Sourdough Blondie Brownies