Sourdough Blondies with White Chocolate
Golden, gooey, and deeply butterscotch — sourdough gives these indulgent bars a sophisticated twist.
At a Glance
Loaf Style: Tray-bake bars
Skill Level: Beginner-friendly
Total Time: ~12–18 hours (includes optional rest)
Prep Time: ~20 minutes
Yield: 16 squares (8x8” pan)
Hydration: N/A
Bake Temp: 350°F / 175°C
Baking Vessel: Square baking dish (8x8”), lined with parchment
Ingredients
100g sourdough discard (unfed starter)
115g unsalted butter, melted
150g brown sugar
1 large egg
2 tsp vanilla extract
¼ tsp salt
½ tsp baking powder
130g all-purpose flour
100g white chocolate chips or chopped white chocolate
Optional: 30g chopped macadamias or pecans
Instructions
Mix the Wet Ingredients
1. In a large bowl, whisk together melted butter and brown sugar until glossy and combined.
2. Add egg, vanilla, and sourdough discard. Whisk until smooth.
Add the Dry Ingredients
3. Sprinkle in salt and baking powder.
4. Add flour and stir until just combined.
5. Fold in white chocolate and optional nuts. The batter will be thick and sticky.
Rest (Optional but Recommended)
6. For deeper flavor and a chewier texture, cover and refrigerate for 8–12 hours.
7. If baking immediately, continue with the next step.
Bake
8. Preheat oven to 350°F / 175°C. Line an 8x8” baking pan with parchment.
9. Press batter evenly into the pan using a spatula or damp fingertips.
10. Bake for 22–26 minutes, or until the edges are golden and the center is just set.
11. Cool completely in the pan before slicing into squares.
Visual Cues
Top should appear shiny and lightly crinkled.
Inside: soft, dense, and slightly gooey with visible flecks of white chocolate.
Why This Works
The sourdough discard brings complexity and chew to these rich bars, cutting through the sweetness just enough to keep them balanced. Paired with brown sugar and creamy white chocolate, the result is a sophisticated take on a simple, satisfying treat.
