A rich, chewy blondie loaded with bittersweet and semisweet chocolate, swirled with cookie butter, and finished with a bakery-style crackly top.

(9x9 Pan)

Ingredients

Blondie Batter

NutritionSortLoading...
Loading...

½ cup (113g) unsalted butter, melted

¾ cup (150g) packed brown sugar

¼ cup (50g) granulated sugar

½ cup (140g) cookie butter

1 cup (240g) sourdough discard

2 large eggs, room temperature

2 tsp vanilla extract

1 ¾ cups (210g) all-purpose flour

1 tsp baking powder

½ tsp fine salt

Select allAdd

Chocolate

SortLoading...
Loading...

¼ cup bittersweet chocolate chips

¼ cup semisweet chocolate chips

¼ cup chopped bittersweet chocolate bar

Select allAdd

Topping

SortLoading...
Loading...

¼ cup cookie butter, warmed

Flaky sea salt, for finishing

Optional: 3-4 crushed Biscoff cookies

Optional: Turbinado or sparkling sugar

Select allAdd

Instructions

1. Heat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.

2. In a large bowl, whisk together melted butter, brown sugar, granulated sugar, and ½ cup cookie butter until smooth.

3. Whisk in sourdough discard, eggs, and vanilla until fully combined.

4. Add flour, baking powder, and salt. Stir just until no dry flour remains.

5. Fold in bittersweet chips, semisweet chips, and chopped chocolate.

6. Spread batter evenly into prepared pan.

7. Warm the remaining ¼ cup cookie butter until pourable. Drizzle over batter and swirl with a knife.

8. Sprinkle with crushed Biscoff cookies and a light dusting of turbinado sugar if using.

9. Bake for 30-35 minutes, or until the edges are golden and the center is just set.

10. Immediately sprinkle with flaky sea salt.

11. Cool completely before slicing for the cleanest bars, or allow to cool 30-45 minutes for warm, gooey blondies.

Notes

SortLoading...
Loading...

For extra fudgy blondies, pull them at 30 minutes.

For cleaner slices, chill for 1 hour before cutting.

Active sourdough discard works well, but unfed discard is perfect.

Store covered at room temperature for 3 days or refrigerate for up to 1 week.

Select allAdd

A couple of Tiffany-style tweaks

SortLoading...
Loading...

Use your homemade vanilla paste instead of extract if you have some ready.

If you have those fancy chocolate chips from your baking stash, lean heavier on the bittersweet than the semisweet.

Don’t skip the flaky salt—it really makes the cookie butter flavor pop.

Select allAdd

These are likely to land somewhere between a chewy blondie and a cookie butter brownie, with gooey chocolate pockets throughout. 🍪🍫