Sourdough Cheesecake Brownies

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If you love rich chocolate desserts with a twist, these Sourdough Cheesecake Brownies are about to become your new favorite bake. They combine a fudgy cocoa brownie base, a silky cheesecake swirl, and the subtle tang of sourdough discard for a dessert that tastes bakery-worthy but is easy to make at home. Perfect for using up extra sourdough discard, these brownies deliver deep chocolate flavor, creamy contrast, and an irresistibly chewy texture in every bite.

Ingredients

Sourdough Brownie Base

• ¼ cup sourdough discard
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ⅔ cup cocoa powder
• ½ cup all-purpose flour

Middle Layer

• ¼ cup chocolate chips (milk, dark, or white)

Cheesecake Swirl

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ½ teaspoon salt

Instructions for Sourdough Cheesecake Brownies

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
2. Make the brownie batter: In a large bowl, whisk together sourdough discard, melted butter, sugar, eggs, cocoa powder, flour, salt, and vanilla until smooth.
3. Layer the base: Spread half of the brownie batter evenly into the prepared pan.
4. Add chocolate chips: Sprinkle them evenly over the batter.
5. Prepare the cheesecake mixture: In a separate bowl, beat cream cheese, sugar, egg, vanilla, and salt until creamy and lump-free.
6. Create the swirl: Spoon cheesecake mixture over the brownie layer. Add remaining brownie batter in dollops. Swirl gently with a knife for a marbled effect.
7. Bake: Bake for 37–40 minutes, until the center is set with a few moist crumbs on a toothpick.
8. Cool and chill: Let brownies cool completely, then refrigerate before slicing for clean edges and best texture.

Pro Tips

• Use room-temperature cream cheese for a smooth swirl.
• Avoid overbaking to keep the brownies fudgy.
• Chill before cutting for bakery-style slices.
• Line the pan with parchment for easy removal.

Why This Recipe Works

• The sourdough discard adds moisture and depth without overpowering sweetness.
• A cheesecake swirl balances rich chocolate with creamy tang.
• Minimal flour ensures dense, chewy brownies instead of cakey ones.

Substitutions & Variations

• Swap butter for coconut oil for a dairy-free brownie base.
• Add espresso powder to enhance chocolate flavor.
• Mix in nuts for extra crunch.
• Swirl in raspberry or strawberry jam for a fruity note.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Bake a day in advance; flavor improves overnight.
• Storage: Refrigerate in an airtight container for up to 5 days.
• Freezing: Freeze individual slices for up to 3 months.
• Reheating: Microwave for 10–15 seconds for a warm, gooey bite.

Serving Ideas for Sourdough Cheesecake Brownies

• Serve warm with vanilla ice cream.
• Drizzle with chocolate or caramel sauce.
• Dust lightly with powdered sugar.
• Pair with coffee or espresso for a café-style dessert.

Nutrition (Per Serving Estimate)

• Calories: ~280
• Carbohydrates: ~35g
• Protein: ~4g
• Fat: ~15g
• Sugar: ~22g

Frequently Asked Questions

Can I taste the sourdough?
No. It adds depth and moisture without a strong tang.

Can I use older discard?
Yes, refrigerated discard works perfectly.

Do these brownies need refrigeration?
Yes, because of the cheesecake layer.

Can I double the recipe?
Absolutely—use a 9×13-inch pan and adjust bake time slightly.

These Sourdough Cheesecake Brownies bring together the best of two classic desserts in one indulgent treat. With their fudgy texture, creamy swirl, and rich chocolate flavor, they’re perfect for special occasions or everyday indulgence. Whether you’re a sourdough baker or just a dessert lover, this recipe is one you’ll come back to again and again.

Sourdough Cheesecake Brownies

Olivia taling

These Sourdough Cheesecake Brownies combine a rich, fudgy cocoa brownie base with a creamy cheesecake swirl and the subtle tang of sourdough discard. Perfect for using up extra discard, this easy dessert delivers deep chocolate flavor, a silky texture, and bakery-style results at home.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Calories 285 kcal

Equipment

• 8×8-inch baking pan
• parchment paper
• Mixing bowls
• Whisk
• electric mixer (optional)
• knife for swirling

Ingredients

  

• 1/4 cup sourdough discard
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 cup chocolate chips (milk, dark, or white)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

 

• Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
• In a large bowl, whisk together sourdough discard, melted butter, sugar, eggs, cocoa powder, flour, salt, and vanilla until smooth.
• Spread half of the brownie batter evenly into the prepared pan.
• Sprinkle the chocolate chips evenly over the batter.
• In a separate bowl, beat cream cheese, sugar, egg, vanilla, and salt until creamy and lump-free.
• Spoon cheesecake mixture over the brownie layer. Add remaining brownie batter in dollops and swirl gently with a knife for a marbled effect.
• Bake for 37–40 minutes, until the center is set with a few moist crumbs on a toothpick.
• Let brownies cool completely, then refrigerate before slicing for clean edges and best texture.

Notes

Chill thoroughly for the cleanest slices. Use room-temperature cream cheese for a smooth swirl. Avoid overbaking to keep the brownies fudgy. Use high-quality cocoa powder for best results. Brownies taste even better the next day as flavors deepen.

Keyword cheesecake swirl brownies, fudgy chocolate brownies, sourdough cheesecake brownies, sourdough discard brownies

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