The Blondies That Didn’t Last 24 Hours

I wasn’t planning on these becoming a favorite, but after one bite I knew this recipe was staying in the family recipe box.

Warm, buttery, gooey in the middle, and somehow even better the next day — if they last that long.

I bake a lot of sweets for my husband and the boys at work, but these barely made it 24 hours before the pan was empty, and everyone was asking when I was making another batch. That’s usually how you know a recipe’s a keeper around here.

At one point, my husband even got up in the middle of the night and ate two more straight from the pan. (Sorry honey, your secret’s out 🤣)

These are the kind of treats that make people wander into the kitchen “just for one more little piece” until suddenly half the pan is gone and nobody knows what happened.

If you make these, I’d love to hear how they turned out. Did they survive 24 hours in your house? Because they sure didn’t in mine. Equipment

• Mixing bowls

• 8x8 baking dish

• Rubber spatula

• Whisk

Ingredients

• 245 grams all-purpose flour (1 ¾ cups)

• 2 grams baking powder (½ tsp)

• 3 grams salt (½ tsp)

• 170 grams unsalted butter, melted (12 tbsp)

• 210 grams packed light brown sugar (1 cup)

• 100 grams sugar (½ cup)

• 100 grams sourdough discard (⅓ cup)

• 1 large egg

• 1 egg yolk

• 8 grams pure vanilla extract (2 tsp)

• 200 grams chocolate chips (1 cup)

  
  

  (Personally, I measure chocolate chips with my heart around here. I won’t judge you if you do too 🤣)

Instructions

1. Prep Your Pan

Preheat your oven to 350°F. Grease an 8x8 baking dish or line it with parchment paper and set aside.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, sugar, sourdough discard, egg, egg yolk, and vanilla extract until smooth and combined.

4. Bring It All Together

Using a rubber spatula, gradually fold the dry ingredients into the wet mixture. Once you get down to the last little bit of flour, add in your chocolate chips.

I personally use mini chocolate chips because I like getting little bites of chocolate all throughout the blondies, but use whatever makes your heart happy.

Fold everything together until just combined.

5. Into the Pan

Spread the batter evenly into your prepared baking dish.

If you want extra chocolate chips on top, go for it. I skipped that part because I wanted the chocolate chips to be a surprise 🤣

6. Bake

Bake for 35–40 minutes, or until the edges are golden brown and the center is still slightly soft.

Please, for the love of all things warm and gooey, do not overbake these.

7. Cool (Even Though It’s Hard)

Let the blondies cool completely before cutting and serving.

I know. It’s hard. Stay strong. A Small Disclaimer: Side effects may include sneaking back into the kitchen for “just one more bite” and finding an empty pan much sooner than expected 🥣 What’s In My Kitchen?

Curious about the tools and baking goodies I use in my kitchen? I put together a cozy little collection of some of my favorite things — from mixing bowls to baking staples and all the little things that make time in the kitchen feel special.

What's In My Kitchen