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Sourdough Dessert Cheesecake Brownies

Sourdough Dessert Cheesecake Brownies for Irresistible Indulgence

Sourdough Dessert Cheesecake Brownies combine tangy sourdough discard with a fudgy brownie base and a velvety cheesecake swirl for a delightful treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup Sourdough Discard Fresh or older discard without extra rising time
  • ½ cup Melted Butter Substitute with unsalted butter if preferred
  • ¾ cup Cocoa Powder Dutch-processed cocoa yields smoother flavor
  • 1 cup Sugar Creates a shiny, crackly top when beaten
  • 2 large Eggs For best results, use large eggs
  • ½ cup All-Purpose Flour Minimal amount to keep brownies dense
Cheesecake Swirl
  • 8 ounces Cream Cheese Use at room temperature for smooth consistency
  • ¼ cup Sugar
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor
Optional Add-Ins
  • Chocolate Chips Substitute with white chocolate or nuts if desired

Equipment

  • Oven
  • 9x9-inch baking pan
  • microwave-safe bowl
  • Handheld mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a microwave-safe bowl, melt ½ cup of butter until completely liquid. Stir in ¾ cup of cocoa powder, 1 cup of sugar, and 2 large eggs until the mixture is smooth and glossy.
  3. Gently fold in ½ cup of all-purpose flour and 1 cup of sourdough discard into the brownie batter. Mix until just combined.
  4. In a separate bowl, blend 8 ounces of room-temperature cream cheese with ¼ cup of sugar and 1 teaspoon of vanilla extract until completely smooth.
  5. Spread half of the brownie batter evenly in the prepared pan. Add the cheesecake swirl on top, smoothing it out, then dollop the remaining brownie batter over it.
  6. Use a toothpick to swirl the layers together gently, creating a marbled effect.
  7. Bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs.
  8. Allow to cool in the pan for at least 30 minutes, then refrigerate for 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Use high-quality ingredients for maximum indulgence. Keep a close watch while baking to avoid overbaking. Chill before slicing for clean edges.

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