Sourdough Cheesecake Brownies

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 50

Cool Time 1

Total Time 2 20

Servings brownies

Calories 255kcal

Equipment

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.

Using an aluminum pan is important for this recipe because it heats evenly, helping the brownies bake through without the edges and top becoming overdone before the center is ready.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.