Description
Elevate your dessert game! These Sourdough Dessert Cheesecake Brownies are fudgy, tangy, and decadently rich. Utilizes sourdough discard for incredible depth.
Ingredients
- Sourdough discard: 1 cup (240g)
- Unsalted butter: 1/2 cup (113g), melted
- Granulated sugar: 1 1/2 cups (300g)
- Large eggs: 3, room temperature
- vanilla powder: 2 teaspoons
- All-purpose flour: 3/4 cup (90g)
- Unsweetened cocoa powder: 1/2 cup (45g)
- Cream cheese: 8 oz (226g), softened
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides, and lightly grease.
- Step 2: In a large bowl, whisk together the melted butter and 1 cup (200g) of the granulated sugar until combined. Add 2 of the large eggs and 1 1/2 teaspoons of alcohol-free vanilla extract, mixing until smooth. Stir in the sourdough discard. Gradually fold in the all-purpose flour and unsweetened cocoa powder until just combined, being careful not to overmix.
- Step 3: In a separate medium bowl, beat the softened cream cheese with the remaining 1/2 cup (100g) granulated sugar, 1 large egg, and 1/2 teaspoon of vanilla powder until smooth and creamy.
- Step 4: Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Dollop spoonfuls of the cream cheese mixture over the brownie layer. Spoon the remaining brownie batter over the cream cheese layer in dollops. Use a knife or skewer to gently swirl the cheesecake and brownie batters together to create a marbled effect.
- Step 5: Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie portion (avoiding the cheesecake swirl) comes out with moist crumbs. Let cool completely in the pan on a wire rack before lifting out and cutting into squares.
Notes
- Store these delightful brownies in an airtight container in the refrigerator for up to 3-4 days to keep them fresh and the cheesecake layer perfectly set.
- For a cozy treat, gently warm individual squares in the microwave for 10-15 seconds, or simply let them come to room temperature for the best chewy texture and soft swirl.
- Enhance your experience by serving a square with a scoop of vanilla bean ice cream, or for a touch of freshness, garnish with a sprinkle of fresh raspberries or a dusting of cocoa powder.
- For perfectly clean slices and a beautifully set cheesecake swirl, resist the urge to cut until the brownies have cooled completely, ideally chilling them for an hour or two before slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 400
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Protein: 40g