These Sourdough Cheesecake Brownies are an easy dessert made with sourdough discard, chocolate chips, and a tangy cheesecake swirl. They’re rich, fudgy, and the perfect excuse to make brownies!
Ever since I started making my original sourdough brownies, they've become one of the things I'm kind of known for among my friends and family. In fact, I have a running joke with my sister and a friend that my brownies put them both into labor because they were so good, the babies said, “Let me out to try those!”
Anyways, these sourdough cheesecake brownies are now my third brownie recipe on the blog (including my sourdough brookies). I love this version because the cream cheese adds a creamy, tangy layer on top that perfectly balances the sweet, fudgy brownie base.
They're easy to make, too. The cheesecake layer can be prepared ahead of time and refrigerated, and the brownie batter comes together quickly in a single pot. Bake them up, let them set, and you've got homemade sourdough cheesecake brownies that taste like they came straight from a bakery.
They're the kind of dessert you can bring to a party and have everyone asking for the recipe. I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- This is a great way to use up extra sourdough discard. You can also use active sourdough starter if that's what you have on hand.
- Cocoa Powder- I prefer Dutch-processed cocoa powder for its smooth, intense chocolate flavor. But natural cocoa powder works well, too.
- Semi-Sweet Chocolate Chips- The chocolate chips mostly melt into the brownies as they bake, adding even more chocolate flavor and contributing to their fudgy texture. You can use dark or milk chocolate chips if you prefer.
- Cream Cheese- Use full-fat brick cream cheese for the creamiest cheesecake swirl, and let it soften to room temperature so it blends smoothly with the other ingredients.
- Butter- Melting the butter with the sugar creates a shiny, crackly brownie top while also contributing to the fudgy texture.
- Granulated Sugar- The sugar adds sweetness and helps create that classic shiny, crackly brownie top when it's melted together with the butter.
- Egg + Egg Yolk- The extra egg yolk adds richness and helps give these brownies their fudgy texture. Using room-temperature eggs also helps them blend more easily into the melted butter.
- Baking Powder- A small amount of baking powder gives the brownies a little lift without making them cakey.
- All-Purpose Flour- All-purpose flour gives the brownies enough structure while keeping them tender and fudgy.
- Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If you're using Morton's kosher salt or table salt, reduce the amount by half because they contain more salt by volume.
Tips for Success
- Use an aluminum pan. Aluminum heats more evenly than glass or ceramic, which is especially important for these thick brownies. It helps the center cook through before the edges become overdone.
- Let the butter mixture cool. Give the melted butter and sugar about 10 minutes to cool before adding the eggs. This keeps the eggs from scrambling and gives you a smoother brownie batter.
- Don't overbake. These are meant to be fudgy, so don't wait for a completely clean toothpick. Look for a mostly set center and a few moist crumbs when testing the brownie portion.
- Cool completely before cutting. The cheesecake layer needs time to set, and the brownie texture continues to firm up as it cools. For the cleanest slices, let them cool completely before cutting.
How to Make Sourdough Cheesecake Brownies
Here’s a quick peek at how these fudgy sourdough cheesecake brownies come together. The full measurements and detailed instructions are in the recipe card below!
Step 1: Prepare the cheesecake swirl. Beat the cream cheese, sugar, egg yolk, vanilla, and flour until smooth. Refrigerate while you make the brownie batter.
Step 2: Make the brownie batter. Melt the butter and sugar together, let them cool slightly, then whisk in the eggs, cocoa powder, sourdough discard, and remaining ingredients. Fold in the chocolate chips and flour last.
Step 3: Layer and swirl. Spread the brownie batter into your prepared pan, then dollop the cheesecake mixture over the top. Run a toothpick through the two layers to create a pretty swirl.
Step 4: Bake. Bake at 350°F until the center is mostly set and a toothpick inserted comes out with a few moist crumbs. Let the brownies cool completely before cutting them into squares.
How to Store
Store sourdough cheesecake brownies in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Cheesecake Brownies
Equipment
- Hand mixer or stand mixer
Ingredients
Cheesecake Swirl
- 8 ounce brick full-fat cream cheese softened
- ¼ cup (50 grams) granulated sugar
- 1 egg yolk
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Sourdough Brownies
- ½ cup (113 grams, 1 stick) unsalted butter
- 1 cup (200 grams) granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- ½ cup + 2 tablespoons (50 grams) cocoa powder I prefer Dutch-processed, but natural cocoa powder works too
- ¼ cup (50 grams) sourdough starter discard
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- 1 cup (170 grams) semi-sweet chocolate chips
- ½ cup (60 grams) all-purpose flour
Instructions
- Preheat the oven to 350°F and position a rack in the middle of the oven. Grease an 8-inch square aluminum baking pan, then line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, use a hand mixer or stand mixer to beat the softened cream cheese and granulated sugar until smooth. Add the egg yolk and beat until fully combined. Mix in the vanilla extract and flour until smooth. Cover and refrigerate while you prepare the brownie batter.8 ounce brick full-fat cream cheese, ¼ cup (50 grams) granulated sugar, 1 egg yolk, 1 tablespoon all-purpose flour, 1 teaspoon vanilla extract
- In a small saucepan, melt the butter over low heat. Add the granulated sugar and whisk frequently for about 5 minutes, or until the mixture is smooth and shiny. Remove from the heat and let cool for 10 minutes.½ cup (113 grams, 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar
- While whisking continuously, slowly add the egg and egg yolk to the cooled butter mixture. Continue whisking until smooth, making sure the eggs don't scramble from the heat. Add the cocoa powder and whisk until no dry spots remain. Whisk in the sourdough discard, vanilla extract, baking powder, and salt. Fold in the chocolate chips, then gently fold in the flour just until no dry flour remains and a thick batter forms. Be careful not to overmix.1 large egg, 1 egg yolk, ½ cup + 2 tablespoons (50 grams) cocoa powder, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt, 1 cup (170 grams) semi-sweet chocolate chips, ½ cup (60 grams) all-purpose flour
- Spread the brownie batter evenly into the prepared pan. Dollop the cheesecake mixture over the top, then use a toothpick or the tip of a sharp knife to gently swirl the cheesecake into the brownie batter.
- Bake for 50–55 minutes, or until the center is mostly set and a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 1 hour. Use the parchment paper overhang to lift them from the pan and transfer them to a wire rack to cool completely before cutting. Once cooled, cut into 16 squares and enjoy.
Notes
- Using an aluminum pan is important for this recipe. Aluminum heats evenly, helping the brownies bake through without the edges and top becoming overdone before the center is ready.
- Storage: Store these brownies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let them come to room temperature before serving for the best texture.
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