Small-Batch Sourdough Chocolate Chip Blondies
My small-batch sourdough chocolate chip blondies are irresistible! My husband and I can eat an entire pan at once, but that's okay because it's just enough for 2 people! Think of a chocolate chip cookie mixed with a fudgy brownie; that's what these little treats taste like. They're made with wholesome ingredients like sourdough discard and simple steps, so you can whip them up in a hurry! Plus, they're baked in a cake pan, which makes them more fun!
Ingredients
- 4 Tbsp salted butter, melted
- 1/4 cup light brown sugar, packed (brown cane sugar is my favorite)
- 1 egg
- 3/4 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1/4 cup sourdough discard (aka unfed starter)
- 1/2 tsp baking powder
- 1/2 cup all-purpose flour
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 8 or 9-inch round cake pan. Set it aside.
- In a mixing bowl, add melted butter, brown sugar, egg, vanilla, salt, sourdough discard, and baking powder (wait to add baking powder if you’re doing the optional cold ferment step below). Whisk to combine.
- Add in flour and chocolate chips. Whisk just until evenly combined, don't overmix! (The texture should be like a soft cookie dough.)
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits. When you’re ready to continue the recipe stir in the baking powder just before baking.
- Place dough into the prepared cake pan. Then use a spoon or spatula to spread the dough out to the edges. Make sure it fills the entire pan. It will be a thin, even layer.
- Bake on 350 degrees Fahrenheit for 16-18 minutes. (I recommend pulling them out at 16 minutes but if you want them less gooey do 18). IMPORTANT: They are done when the top is just set and the edges are a little golden brown.
- Let blondies cool for at least 5-10 minutes before removing from the pan or cutting into them. They need time to set up. If you want them less gooey, let them cool completely. Enjoy!
Notes
Important: Don't over-bake your blondies or the texture will come out cakelike.
Please see blog post for all kinds of helpful tips and storage information.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Did you make this recipe?
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