Sourdough Cream Cheese Brownies
These sourdough cream cheese brownies are rich, fudgy, and deliciously indulgent, featuring a delightful swirl of smooth cream cheese and a subtle tanginess from sourdough discard. A perfect way to use leftover sourdough starter, this easy recipe creates brownies with a beautiful marble pattern, irresistible texture, and deep chocolate flavor—ideal for sharing or savoring all to yourself!
Equipment
Ingredients
For Brownie Batter:
- 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
For Cream Cheese Swirl:
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
Instructions
Preheat oven:
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Prepare brownie batter:
- In a large bowl, whisk together sourdough discard, melted butter, sugar, and cocoa powder until combined. Mix in eggs one at a time, then stir in vanilla extract. Fold in flour and salt until just combined, being careful not to overmix.
Prepare cream cheese mixture:
- In a medium bowl, beat softened cream cheese and sugar until smooth. Add the egg and vanilla extract, beating until the mixture is creamy and lump-free.
Assemble brownies:
- Pour the brownie batter into the prepared baking pan, spreading evenly. Dollop spoonfuls of cream cheese mixture on top. Using a knife or toothpick, gently swirl the cream cheese into the batter to create a marbled pattern.
Bake:
- Bake brownies for 30-35 minutes, until edges are set and center is slightly soft and fudgy. Avoid overbaking.
Cool and slice:
- Allow brownies to cool completely in the pan. Lift brownies out using parchment paper overhang, slice into 16 squares, and serve at room temperature or slightly warmed.
Notes
- For best flavor and texture, use high-quality cocoa powder.
- Leftover brownies can be stored in an airtight container at room temperature for 3 days, refrigerated up to 1 week, or frozen for up to 3 months.
- Perfect recipe to utilize sourdough discard, adding subtle tanginess and moisture.
Nutrition
Calories: 295kcalCarbohydrates: 36gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 75mgSodium: 125mgFiber: 1gSugar: 26g
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