Sourdough Cream Cheese Brownies

Charlotte

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!

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings Brownies

Calories 295 kcal

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

Keyword sourdough cream cheese brownies

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