These Sourdough Discard Cheesecake Brownies are the perfect fusion of rich fudgy chocolate and creamy tangy cheesecake. They are dense, ultra-moist, and beautifully marbled, making them an irresistible dessert for chocolate lovers and sourdough bakers alike. Using sourdough discard adds depth of flavor and helps create an exceptionally tender brownie texture while reducing food waste. Whether served chilled or slightly warm, these decadent bars deliver a bakery-style treat that feels indulgent yet comforting.
Ingredients
For the Brownie Layer:
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) sourdough discard
- 1 tsp vanilla extract
- ½ cup (60 g) unsweetened cocoa powder
- ½ cup (65 g) all-purpose flour
- ¼ tsp salt
For the Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Preparation Steps
Step 1: Prepare the pan
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease if needed.
Step 2: Make the brownie batter
Melt butter and let cool slightly. Whisk with sugar until glossy. Add eggs, sourdough discard, and vanilla, whisking until smooth. Sift in cocoa powder, flour, and salt. Fold gently until thick and fudgy.
Step 3: Make the cheesecake layer
In a separate bowl, beat softened cream cheese and sugar until smooth and creamy. Add egg and vanilla and mix until fully incorporated with no lumps.
Step 4: Assemble and swirl
Spread about ¾ of the brownie batter into the prepared pan. Spoon cheesecake mixture evenly over the top. Dollop remaining brownie batter across surface. Use a knife or skewer to swirl gently into a marbled pattern.
Step 5: Bake
Bake for 30–35 minutes, until edges are set and center has slight jiggle. Do not overbake to keep brownies fudgy.
Step 6: Cool and slice
Cool completely in pan, then refrigerate at least 2 hours for clean slices. Lift using parchment and cut into squares.
Variations
- Add chocolate chips or chunks to brownie batter for extra richness and texture contrast.
- Swap vanilla in cheesecake layer with almond extract for a subtle bakery-style flavor twist.
- Stir mini chocolate chips into cheesecake layer for chocolate-cheesecake pockets.
- Add a thin layer of peanut butter between brownie and cheesecake layers for a Reese’s-style version.
- Use dark cocoa powder for deeper chocolate intensity and darker color.
Cooking Notes
- Sourdough discard should be unfed and at room temperature for best mixing and flavor balance.
- Do not overmix after adding flour, or brownies may become cakey instead of fudgy.
- Slight jiggle in center at bake end ensures creamy cheesecake and moist brownie base.
- Chilling is essential for clean layers and perfect cheesecake texture.
- Use a warm knife wiped clean between cuts for sharp bakery-style squares.
Serving Suggestions
- Serve chilled for firm cheesecake texture and clean layers.
- Warm slightly and top with vanilla ice cream for a molten dessert feel.
- Dust lightly with cocoa powder or powdered sugar for elegant presentation.
- Drizzle with chocolate ganache or caramel sauce for special occasions.
- Pair with coffee or espresso to balance sweetness and enhance chocolate flavor.
Tips
- Use full-fat cream cheese for the creamiest cheesecake layer.
- Let cream cheese fully soften to avoid lumps in mixture.
- Swirl gently over-swirling blends layers instead of marbling.
- Line pan with parchment sling for easy removal without breakage.
- Chill overnight for the best sliceability and flavor development.
Prep Time / Bake Time / Chill Time / Total Time
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Chill Time: 2 hours
Total Time: about 3 hours
Nutritional Info (Approx.)
Calories: 230
Carbohydrates: 25 g
Protein: 4 g
Fat: 13 g
Sugar: 18 g
FAQs
Can I taste the sourdough flavor in these brownies?
No, the sourdough discard adds subtle depth and moisture but does not taste sour.
Can I use active sourdough starter instead of discard?
Yes, but discard is preferred because it has milder fermentation and better brownie texture.
Do these brownies need refrigeration?
Yes, due to the cheesecake layer they should be stored chilled.
Can I freeze cheesecake brownies?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in fridge.
How do I know they are done baking?
Edges should be set and center slightly jiggly; toothpick will have moist crumbs.
Conclusion
Sourdough Discard Cheesecake Brownies are a decadent, bakery-style dessert that perfectly blends tangy cheesecake with rich chocolate brownie layers. They are an excellent way to use sourdough discard while creating a treat that feels indulgent and special. With their beautiful marbled appearance and ultra-fudgy texture, these brownies are ideal for gatherings, holidays, or anytime you want a luxurious homemade dessert.