Sourdough Cheesecake Brownies

why make this recipe

Sourdough Cheesecake Brownies blend tangy sourdough discard with rich chocolate and creamy cheesecake. They use simple pantry items and a bit of sourdough discard so you waste less and get a tasty treat. They bake fast and please a crowd.

introduction

This recipe turns leftover sourdough discard into fudgy brownies with a soft cheesecake swirl for extra flavor and texture. If you like trying brownie twists, you might enjoy a similar take on brownies like the banana pudding brownies recipe that mixes two desserts into one.

how to make Sourdough Cheesecake Brownies

Preheat the oven and get a pan ready. Mix melted butter and sugar, then add eggs and vanilla. Stir dry ingredients in, then fold in the sourdough discard to make the brownie batter. For the cheesecake layer, beat cream cheese with powdered sugar until smooth. Spread half the brownie batter in the pan, add dollops of cheesecake, then top with the rest of the batter and swirl. Bake until a toothpick shows moist crumbs. Let the brownies cool fully so they hold together and stay fudgy.

Ingredients :

• 1 cup sourdough discard
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 package cream cheese (8 oz), softened
• 1/4 cup powdered sugar

Directions :

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. Melt the butter and let it cool slightly. In a large bowl, mix the melted butter with granulated sugar until combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the sourdough discard until well blended.
6. For the cheesecake layer, beat the softened cream cheese and powdered sugar together until smooth.
7. Pour half of the brownie batter into the prepared pan, spread evenly, then add dollops of cheesecake mixture on top.
8. Pour the remaining brownie batter over the cheesecake layer and swirl with a knife to create a marbled effect.
9. Bake for about 25-30 minutes or until a toothpick comes out with moist crumbs.
10. Let cool completely before slicing for the best fudgy texture.

how to serve Sourdough Cheesecake Brownies

Cut into squares once fully cool. Serve plain or dust with a little powdered sugar. A scoop of vanilla ice cream or a drizzle of chocolate sauce makes them extra nice.

how to store Sourdough Cheesecake Brownies

Room temperature: Place in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for 5–7 days. Let come to room temperature before serving for best texture.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge, then sit at room temp before serving.

tips to make Sourdough Cheesecake Brownies

• Use room-temperature eggs and cream cheese for smooth mixing.
• Do not overmix the batter to keep brownies fudgy.
• Swirl gently to keep pretty marble lines.
• Check at 25 minutes; ovens vary. Look for moist crumbs on a toothpick.
• Cool fully before cutting to get clean squares.

variation (if any)

• Add 1/2 cup chocolate chips to the brownie batter for extra chocolate.
• Stir in 1/2 cup chopped nuts for crunch.
• Swap half the sugar for brown sugar for a deeper flavor.
• Make mini versions in a muffin tin for single servings.

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Use discard or starter that is not actively fed. If your starter is very active, reduce any extra liquid in the recipe to keep batter texture right.

Q: Can I skip the sourdough discard?
A: Yes. The brownies will still work. The discard adds a mild tang and lift but is not required.

Q: How do I know when brownies are done?
A: A toothpick should come out with moist crumbs, not wet batter. The edges will look set and the center will feel slightly soft.

Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend that substitutes for all-purpose flour. Texture may vary slightly.

Q: Can I double the recipe for a bigger pan?
A: Yes. Use a 9×13 inch pan and bake a bit longer. Start checking at 30 minutes and add time as needed.

Sourdough Cheesecake Brownies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious fudgy brownies blended with cream cheese and a hint of tangy sourdough discard.

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Ingredients

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• 1 cup sourdough discard
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 package cream cheese (8 oz), softened
• 1/4 cup powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. Melt the butter and let it cool slightly. In a large bowl, mix the melted butter with granulated sugar until combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the sourdough discard until well blended.
6. For the cheesecake layer, beat the softened cream cheese and powdered sugar together until smooth.
7. Pour half of the brownie batter into the prepared pan, spread evenly, then add dollops of cheesecake mixture on top.
8. Pour the remaining brownie batter over the cheesecake layer and swirl with a knife to create a marbled effect.
9. Bake for about 25-30 minutes or until a toothpick comes out with moist crumbs.
10. Let cool completely before slicing for the best fudgy texture.

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Notes

For best results, use room-temperature eggs and cream cheese. Do not overmix the batter to maintain a fudgy texture.

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Nutrition

• Serving Size: 1 brownie
• Calories: 280
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg