12 Fudgy Sourdough Discard Blondies With Caramel Notes

You’ve got sourdough discard in the fridge and a hankering for something rich, sweet, and cozy. These Fudgy Sourdough Discard Blondies With Caramel Notes turn that discard into chewy, caramel-kissed bars you’ll bake again and again.

This collection is all about texture and flavor: fudgy centers, shiny caramel ribbons, and salty-sweet finishes. You’ll find classic salted caramel blondies, brown-butter versions, nut-studded variations, and seasonal twists. Every recipe uses sourdough discard for extra moisture and subtle tang.

Each recipe is home-baker friendly. I give exact measurements, oven temps, bake times, and doneness tips. Pin the whole set for later and pick one to try tonight — you’ll love how sourdough discard becomes a shortcut to rich, caramel-forward blondies.

1. Classic Fudgy Sourdough Discard Blondies With Caramel Notes

This classic takes familiar blondie comfort and adds a subtle tang from discard. The texture stays fudgy thanks to a high brown sugar-to-flour ratio. Caramel notes come from browned butter and a swirl of store-bought or homemade caramel. It’s perfect for cookie swaps and afternoon coffee.

You’ll get a shiny top, chewy center, and a sweet-salty finish. Fans of butterscotch and brown sugar will love this. Expect warm caramel aroma while baking.

Ingredients

• 1/2 cup (115g) unsalted butter, browned and hot
• 3/4 cup (150g) packed dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (240g) active sourdough discard (100% hydration), room temperature
• 1 cup (130g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (150g) caramel sauce, room temperature, plus extra for drizzling
• Flaky sea salt, for sprinkling

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment, leaving overhang.
2. Brown the butter in a light saucepan until nutty aroma appears and solids are golden. Cool slightly but keep warm.
3. Whisk brown sugar and granulated sugar into the warm browned butter until smooth.
4. Add eggs one at a time, whisking until incorporated. Stir in vanilla and sourdough discard until even.
5. Sift together flour, baking powder, and salt, then fold into wet batter until just combined. Batter will be thick and glossy.
6. Spread half the batter into the prepared pan. Dollop 1/4 cup caramel sauce over batter and swirl with a knife.
7. Add remaining batter, then dot with remaining caramel sauce and swirl again gently.
8. Bake 25–30 minutes until edges are golden and center is set but still slightly jiggly. A toothpick in the center should come out with moist crumbs.
9. Cool in pan 1 hour before lifting out. Drizzle more caramel and sprinkle flaky sea salt before cutting.

How to Serve It

Serve warm on a small plate with a scoop of vanilla ice cream. Garnish with extra caramel drizzle and flaky sea salt. Pair with strong coffee or black tea. Store in an airtight container at room temperature for 3 days, or refrigerate up to 5 days. Make ahead and freeze cut bars for up to 1 month; thaw at room temp.

2. Browned-Butter Butterscotch Fudgy Blondies

Browned butter meets butterscotch chips for extra caramel depth. These blondies have a toasty, nutty aroma and a sticky, fudgy crumb. Butterscotch chips add pockets of molten sweetness. This one’s great for potlucks and kids’ parties.

The browned butter adds complexity that echoes caramel notes. You'll notice a toasted aroma and softer edges. If you like sticky, sweet bites, this is for you.

Ingredients

• 1/2 cup (115g) unsalted butter, browned
• 1 cup (200g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) active sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup (170g) butterscotch chips
• 1/2 cup (60g) chopped toasted pecans (optional)
• 2 tbsp caramel sauce, for swirl

Instructions

1. Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment.
2. Brown the butter until amber and fragrant. Let it cool slightly.
3. Whisk brown sugar into browned butter. Add eggs one at a time.
4. Stir in vanilla and sourdough discard until smooth.
5. Fold in flour, baking soda, and salt just until combined.
6. Stir in butterscotch chips and pecans, reserving a few to sprinkle.
7. Spread batter into the pan. Dot with caramel sauce and swirl lightly.
8. Bake 22–28 minutes until edges pull away and center shows moist crumbs on a toothpick.
9. Cool 45–60 minutes before slicing. Sprinkle reserved chips and nuts.

How to Serve It

Cut into squares and plate with a drizzle of extra butterscotch. Top with whipped cream or a scoop of caramel gelato. These pair well with milk or a mild coffee. Store in an airtight container for 3 days. Freeze uncut slab for up to 1 month; thaw before slicing.

3. Salted Dulce de Leche Fudgy Blondies

Dulce de leche amps the caramel notes for these extra-sweet blondies. The sourdough discard keeps them moist and gives a faint tang that balances the richness. Flaky salt finishes the experience.

They’re ideal for celebrations when you want a rich, saucy bite. Fans of thick caramel will adore these bars.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup (220g) dulce de leche, divided
• 1/2 cup (60g) chopped toasted hazelnuts
• Flaky sea salt, for finishing

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment.
2. Mix melted butter and brown sugar until smooth. Add eggs and vanilla; whisk well.
3. Stir in sourdough discard until batter is even.
4. Fold in flour, baking powder, and salt until just combined.
5. Stir in toasted hazelnuts.
6. Spread half the batter into the pan. Spoon 1/2 cup dulce de leche over top and swirl with a knife.
7. Add remaining batter and ripple with remaining dulce de leche.
8. Bake 28–32 minutes until edges are golden and a toothpick shows moist crumbs.
9. Cool 1 hour before sprinkling flaky salt and slicing.

How to Serve It

Plate with a small spoonful of extra dulce de leche. Add a few chopped hazelnuts on top for crunch. Pair with espresso or black tea. Store covered at room temperature for 2–3 days, or refrigerate up to 5 days. Rewarm slightly before serving.

4. Browned-Butter Fudgy Sourdough Discard Blondies With Caramel Notes

This is a browned-butter celebration. The deep-nutty butter flavor intensifies every caramel note. Sourdough discard keeps the crumb fudgy and moist. You'll get a caramel-brown aroma as they bake.

If you crave a deeper, toffee-like profile, this recipe is for you. It pairs beautifully with nut toppings.

Ingredients

• 3/4 cup (170g) unsalted butter, browned
• 1 cup (200g) packed dark brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (240g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (85g) toffee bits
• 1/3 cup (100g) caramel sauce
• Flaky sea salt, to finish

Instructions

1. Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment.
2. Brown the butter until edges darken and it smells nutty. Cool 5 minutes.
3. Whisk brown sugar into browned butter until glossy. Add eggs one at a time.
4. Stir in vanilla and sourdough discard until smooth.
5. Fold in flour, baking powder, and salt until just combined.
6. Stir in toffee bits.
7. Spread batter into pan. Spoon caramel sauce and swirl lightly.
8. Bake 25–30 minutes, checking for golden edges and moist crumbs on a toothpick.
9. Cool 1 hour before sprinkling flaky salt and slicing.

How to Serve It

Serve with espresso or a nutty porter beer for adult gatherings. Top with crushed toffee and a pinch of sea salt. Keep in an airtight container for 3 days. For a make-ahead dessert, bake and freeze, then thaw and warm before serving.

5. Espresso-Caramel Fudgy Blondies

Coffee deepens the caramel notes in these blondies. A shot of espresso powder sharpens brown sugar flavors and balances sweetness. The texture stays dense and fudgy, with pockets of melted chocolate.

This is the one to choose if you love coffee-flavored desserts. The bitter-sweet contrast is addictive.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp instant espresso powder
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (90g) dark chocolate chunks
• 1/3 cup (100g) caramel sauce, room temperature

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan.
2. Mix melted butter and brown sugar until smooth. Add eggs and vanilla.
3. Whisk in espresso powder and sourdough discard until even.
4. Fold in flour, baking powder, and salt until just combined.
5. Stir in dark chocolate chunks.
6. Spread half the batter in the pan, dollop caramel and swirl. Add remaining batter and swirl again.
7. Bake 24–28 minutes until edges are set and center yields moist crumbs on a toothpick.
8. Cool 45–60 minutes before cutting.

How to Serve It

Top with a dusting of cocoa powder or espresso sugar. Pair with an espresso or cappuccino to echo the flavors. Store in an airtight container for 3 days. Reheat briefly in a microwave for gooey chocolate pockets.

6. Peanut Butter Caramel Fudgy Blondies

Peanut butter adds savory richness that highlights caramel notes. These bars are dense and fudgy, with creamy peanut pockets. Crunchy peanuts add texture contrast.

They’re perfect for lunchbox treats or weekend baking. Peanut lovers will cheer.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup (80g) creamy peanut butter, plus 2 tbsp for ribbons
• 1/2 cup (65g) roasted chopped peanuts
• 1/4 cup (75g) caramel sauce

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan.
2. Whisk melted butter with both sugars until smooth. Add eggs and vanilla.
3. Stir in sourdough discard until even.
4. Fold in flour, baking powder, and salt until just combined.
5. Stir in creamy peanut butter and chopped peanuts.
6. Spread half the batter in the pan. Dollop peanut butter and caramel, then swirl.
7. Add remaining batter and swirl the top.
8. Bake 26–30 minutes. Look for golden edges and moist crumbs on a toothpick.
9. Cool 1 hour before slicing.

How to Serve It

Serve with peanut butter whipped cream or a smear of more peanut butter. Pair with cold milk or a chocolate stout. Store in an airtight container for 3 days; refrigerate for longer freshness. Freeze singles wrapped well.

7. Apple Cider Caramel Fudgy Blondies

Apple cider reduction adds bright caramel notes and autumn warmth. These blondies are fudgy with soft apple flavor ribbons. Brown sugar and cider reduce into a sticky, flavorful swirl.

They’re the seasonal pick for fall gatherings or cozy evenings. Expect a sweet-spiced aroma.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) packed brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/3 cup (80g) apple cider reduction (see note)
• 1/2 cup (60g) chopped dried apple or fresh tart apple small dice
• 2 tbsp caramel sauce

Note: Reduce 1/2 cup apple cider over medium heat to about 1/3 cup syrup, cool before using.

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan.
2. Mix melted butter and brown sugar. Add eggs and vanilla; whisk.
3. Stir in sourdough discard until combined.
4. Fold in flour, baking powder, cinnamon, and salt.
5. Stir in dried or fresh apple bits.
6. Spread half the batter in the pan. Spoon cider reduction and caramel, then swirl.
7. Add remaining batter and swirl the top lightly.
8. Bake 28–33 minutes, until edges brown and center yields moist crumbs.
9. Cool 1 hour before cutting.

How to Serve It

Top with a light dusting of cinnamon sugar or a drizzle of warmed caramel. Pair with hot cider or chai. Store in an airtight container for 3 days, or freeze slices for up to 1 month. Rewarm gently before serving.

8. Toasted Coconut and Salted Caramel Blondies

Toasted coconut gives a tropical crunch that plays off caramel sweetness. These bars have a fudgy interior and crisp coconut edges. The sourdough discard keeps them moist and tender.

They’re great for summer picnics or when you want a chewy, nutty bite. Coconut lovers will enjoy the texture contrast.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) packed brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup (60g) sweetened shredded coconut, toasted
• 1/3 cup (100g) caramel sauce
• 1/4 cup (40g) white chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan.
2. Toast coconut in a dry skillet until golden, then cool.
3. Mix melted butter and brown sugar. Add eggs and vanilla.
4. Stir in sourdough discard until smooth.
5. Fold in flour, baking powder, and salt until just combined.
6. Stir in toasted coconut and white chocolate chips.
7. Spread batter into pan and ripple caramel sauce over the top.
8. Bake 24–28 minutes until edges are set and center shows moist crumbs.
9. Cool 45–60 minutes before cutting. Sprinkle extra toasted coconut.

How to Serve It

Serve with a dusting of toasted coconut and a drizzle of extra caramel. Pair with iced coffee or coconut milk latte. Store in an airtight container for 3 days. Coconut adds chew, so bars stay pleasant at room temperature.

9. Salted Caramel Pecan Fudgy Sourdough Discard Blondies With Caramel Notes

Pecans add toasted depth to caramel flavors in this version. The sourdough discard ensures a moist, chewy center. A salty finish brings out all the caramel notes.

This one’s a holiday favorite and a great gift. If you love nutty, buttery bars, you’ll reach for these.

Ingredients

• 3/4 cup (170g) unsalted butter, melted
• 1 cup (200g) packed dark brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (240g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup (120g) toasted chopped pecans
• 1/3 cup (100g) caramel sauce
• Flaky sea salt, for finishing

Instructions

1. Preheat oven to 350°F (177°C). Line a 9×9-inch pan.
2. Mix melted butter with brown sugar until smooth. Add eggs and vanilla.
3. Stir in sourdough discard until even.
4. Fold in flour, baking powder, and salt until just combined.
5. Stir in toasted pecans reserving some for the top.
6. Spread batter into pan and spoon caramel across. Swirl lightly.
7. Bake 28–33 minutes, until edges look golden and toothpick shows moist crumbs.
8. Cool 1 hour then sprinkle reserved pecans and flaky sea salt before slicing.

How to Serve It

Serve with a warm mug of spiced cider or black tea. Add a scoop of maple ice cream for seasonal flair. Store in an airtight container for 3–4 days. These bars freeze well—wrap slices tightly for up to 1 month.

10. Matcha White Chocolate Caramel Blondies

Matcha adds an herbaceous lift to sweet caramel notes. These blondies are soft, fudgy, and visually striking with a pale green hue. White chocolate melts into creamy pockets.

They’re a refined treat for tea time or a special brunch. If you like green tea desserts, this is a must-try.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp culinary matcha powder, sifted
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup (85g) white chocolate chips
• 1/3 cup (100g) caramel sauce

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan.
2. Whisk matcha into melted butter and brown sugar until smooth.
3. Add eggs one at a time, then stir in vanilla and sourdough discard.
4. Fold in flour, baking powder, and salt until combined.
5. Stir in white chocolate chips.
6. Spread half the batter, spoon caramel and swirl. Add remaining batter and swirl again.
7. Bake 24–28 minutes, until golden edges and moist crumbs on a toothpick.
8. Cool 45–60 minutes before slicing.

How to Serve It

Dust lightly with sifted matcha or powdered sugar. Pair with green tea or jasmine tea for a delicate contrast. Store in an airtight container for 2–3 days. These keep their color best when refrigerated briefly.

11. Tahini-Caramel Fudgy Blondies

Tahini adds a sesame-nutty richness that complements caramel notes. These blondies are fudgy with savory undertones and a glossy caramel swirl. A sprinkle of sesame seeds adds texture.

They’re unique and slightly savory-sweet—great when you want something different. Nut-allergy friendly if sesame is safe for your guests.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) packed brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup (90g) tahini, stirred smooth
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup (100g) caramel sauce
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan.
2. Mix melted butter and brown sugar. Add eggs, vanilla, and tahini.
3. Stir in sourdough discard until smooth.
4. Fold in flour, baking powder, and salt until just combined.
5. Spread half the batter in the pan. Spoon caramel and swirl, then add remaining batter and swirl again.
6. Sprinkle sesame seeds on top.
7. Bake 25–30 minutes until edges brown and toothpick shows moist crumbs.
8. Cool 1 hour before slicing.

How to Serve It

Drizzle extra tahini-caramel on each square and add more sesame seeds. Pair with nutty tea like genmaicha or black tea. Store wrapped in an airtight container for 3 days. Freeze for longer storage.

12. Dark Chocolate Chunk & Salted Caramel Fudgy Blondies

Big dark chocolate chunks cut through the caramel sweetness for balanced bites. These blondies are dense and fudgy, with molten pockets of chocolate surrounded by caramel ribbons. The sourdough discard keeps everything moist.

This is the go-to when you want a richer, slightly bitter counterpoint to caramel. Chocolate lovers will reach for another square.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (180g) sourdough discard, room temperature
• 1 cup (130g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup (130g) dark chocolate chunks (60–70% cocoa)
• 1/3 cup (100g) caramel sauce
• Flaky sea salt, to finish

Instructions

1. Preheat oven to 350°F (177°C). Line an 8×8-inch pan.
2. Stir melted butter and brown sugar until smooth. Add eggs and vanilla.
3. Stir in sourdough discard until combined.
4. Fold in flour, baking powder, and salt until just mixed.
5. Fold in dark chocolate chunks, reserving a few for the top.
6. Spread half the batter in the pan. Spoon caramel and swirl. Add remaining batter and press reserved chunks into the top.
7. Bake 26–30 minutes, until edges are set and a toothpick has moist crumbs.
8. Cool 1 hour before sprinkling flaky salt and slicing.

How to Serve It

Serve slightly warm so chocolate is gooey. Add a scoop of sea-salted caramel ice cream for an indulgent plate. Pair with a robust coffee or stout. Store in an airtight container for 3 days, or freeze slices for up to 1 month.

You now have a dozen ways to turn leftover sourdough discard into rich, caramel-kissed bars. From browned-butter classics to matcha and tahini twists, these Fudgy Sourdough Discard Blondies With Caramel Notes show how versatile discard can be. Try one tonight, or pin several for future baking weekends.

Which version will you make first — the pecan-studded holiday bars or the espresso-dark chocolate pick-me-up? Share a photo with friends or family and pass along the recipe you loved most. Pin this collection so you can find it later when discard piles up again.