Sourdough Cheesecake Brownies
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.
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.