Sourdough Cream Cheese Brownies

why make this recipe

These brownies use sourdough discard to add a light tang and depth. The cream cheese swirl makes them rich and moist. You get fudgy chocolate and a soft cheesecake layer in one easy bake.

introduction

This recipe turns simple pantry items and sourdough discard into tasty brownies with a cream cheese swirl. It is easy for home bakers and works well for snacks or dessert. If you like trying new brownie styles, check out a similar twist in this banana pudding brownies recipe for more ideas.

how to make Sourdough Cream Cheese Brownies

You mix the melted butter, sourdough discard, sugar, cocoa, eggs, and vanilla for the brownie batter. Then you make a smooth cream cheese mix and pour it over the brownie batter in the pan. Swirl the two layers with a knife, bake until set, cool, and slice.

Ingredients :

• 1 cup sourdough discard
• 1 cup unsalted butter (melted and slightly cooled)
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 3 large eggs (room temperature)
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp salt
• 8 ounces cream cheese (softened)
• ⅓ cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract

Directions :

Preheat oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.

Prepare brownie batter:
In a large bowl, whisk melted butter, sourdough discard, and 2 cups sugar until smooth. Add cocoa powder and mix. Beat in the 3 eggs, one at a time, then add 1 tbsp vanilla. Fold in flour and ½ tsp salt until just combined.

Prepare cream cheese mixture:
In another bowl, beat the softened cream cheese with ⅓ cup sugar until smooth. Add the large egg and 1 tsp vanilla and mix until creamy.

Assemble brownies:
Spread half of the brownie batter into the prepared pan. Dollop the cream cheese mixture over the batter in spoonfuls. Add the remaining brownie batter on top. Use a knife to gently swirl the cream cheese into the brownie batter for a marbled look.

Bake:
Bake in the preheated oven for 30–35 minutes, or until a toothpick in the brownie part comes out with a few moist crumbs (the cream cheese will be set).

Cool and slice:
Let the brownies cool in the pan on a wire rack. Once cooled, lift them out with the parchment and slice into squares.

how to serve Sourdough Cream Cheese Brownies

Serve these brownies at room temperature or slightly chilled. They go well with a glass of milk, coffee, or a scoop of vanilla ice cream. Cut into small squares for parties or larger pieces for dessert.

how to store Sourdough Cream Cheese Brownies

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze slices in a single layer on a tray, then move to a bag for up to 2 months. Thaw in the fridge before serving.

tips to make Sourdough Cream Cheese Brownies

• Use room temperature eggs for better mixing.
• Do not overmix the brownie batter after adding flour.
• Soften the cream cheese fully to avoid lumps.
• Test doneness by checking the brownie part; cream cheese stays slightly firmer.
• Let brownies cool fully before slicing for clean cuts.

variation (if any)

• Add ½ cup chopped nuts or chocolate chips to the brownie batter for more texture.
• Stir in 1 tsp instant espresso powder to deepen the chocolate flavor.
• For a tangier twist, use sour cream instead of some sourdough discard (reduce discard accordingly).

FAQs

Q: Can I use active sourdough starter instead of discard?
A: Use discard that is unfed or recently fed but not overly active. Active starter will change texture and rise; discard is best.

Q: Can I make these in a 9×13 pan?
A: You can, but baking time will change. Check at 20–25 minutes and adjust until a toothpick comes out with a few moist crumbs.

Q: Can I leave out the cream cheese layer?
A: Yes. If you skip it, bake the brownie batter alone for a classic sourdough brownie.

Q: Do I need to refrigerate the brownies?
A: Because of the cream cheese layer, store them in the fridge to keep them safe and fresh.

Q: Can I use low-fat cream cheese?
A: Yes, but the brownies will be less rich and slightly different in texture.

Sourdough Cream Cheese Brownies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious brownies using sourdough discard for a tangy twist and a rich cream cheese swirl.

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Ingredients

Scale 1x2x3x

• 1 cup sourdough discard
• 1 cup unsalted butter (melted and slightly cooled)
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 3 large eggs (room temperature)
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp salt
• 8 ounces cream cheese (softened)
• ⅓ cup granulated sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.
2. In a large bowl, whisk melted butter, sourdough discard, and 2 cups sugar until smooth. Add cocoa powder and mix. Beat in the 3 eggs, one at a time, then add 1 tbsp vanilla. Fold in flour and ½ tsp salt until just combined.
3. In another bowl, beat the softened cream cheese with ⅓ cup sugar until smooth. Add the large egg and 1 tsp vanilla and mix until creamy.
4. Spread half of the brownie batter into the prepared pan. Dollop the cream cheese mixture over the batter in spoonfuls. Add the remaining brownie batter on top. Use a knife to gently swirl the cream cheese into the brownie batter for a marbled look.
5. Bake in the preheated oven for 30–35 minutes, or until a toothpick in the brownie part comes out with a few moist crumbs (the cream cheese will be set).
6. Let the brownies cool in the pan on a wire rack. Once cooled, lift them out with the parchment and slice into squares.

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Notes

Serve these brownies at room temperature or slightly chilled. They pair well with milk, coffee, or vanilla ice cream. Store in the fridge for up to 4 days.

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Nutrition

• Serving Size: 1 brownie square
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg