Dessert

Sourdough Dessert Cheesecake Brownies Recipe

ByMatteo Rossi January 31, 2026January 31, 2026

Introduction

These Sourdough Dessert Cheesecake Brownies are a rich, fudgy treat that perfectly blends the tangy creaminess of cheesecake with the deep chocolate flavor of brownies. Ideal for using sourdough discard, they offer a unique twist that’s sure to impress any dessert lover.

Two square pieces of dessert stacked on a white plate with a white marbled texture underneath. Each piece has three layers: a dark brown, moist and dense bottom layer, a thick creamy white middle layer, and a top layer of cracked, shiny chocolate brown with swirls of creamy white. The top piece is placed slightly askew on the bottom piece, showing the texture and thickness of the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sourdough Brownie Base:

1/4 cup sourdough discard
1/2 cup butter, melted
1 cup sugar
2 eggs
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup cocoa powder
1/2 cup all-purpose flour

Middle Layer:

1/4 cup chocolate chips (milk or white)

Cheesecake Swirl:

8 oz cream cheese, room temperature
1/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan or glass pie tin with parchment paper.
Step 2: In a bowl, combine the sourdough discard, sugar, eggs, melted butter, cocoa powder, flour, salt, and vanilla extract. Mix well until smooth. Pour half of this brownie batter into the prepared pan.
Step 3: Evenly sprinkle the chocolate chips over the brownie batter in the pan.
Step 4: In a separate bowl or stand mixer, beat together the cream cheese, sugar, egg, vanilla extract, and salt until smooth and creamy.
Step 5: Dollop spoonfuls of the cheesecake mixture over the brownie base, then add spoonfuls of the remaining brownie batter on top.
Step 6: Use a toothpick or knife to gently swirl the cheesecake and brownie batters together, creating a marbled effect.
Step 7: Bake for 37-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Let the brownies cool completely, then refrigerate before slicing for the best texture and flavor.
Step 9: Serve and enjoy your rich, creamy sourdough cheesecake brownies!

Tips & Variations

Use room temperature cream cheese to ensure a smooth, lump-free cheesecake swirl.
Don’t overmix the swirl—just a few gentle motions create a beautiful marbled look.
Try adding chopped nuts like walnuts or pecans for extra texture.
For a mocha twist, add 1 teaspoon of espresso powder to the brownie batter.
Drizzle caramel sauce over cooled brownies for a salty-sweet finish.
Swap chocolate chips for chunks or a mix of milk and white chocolate for varied texture.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake layer fresh. For longer storage, wrap individual slices tightly and freeze them for up to 3 months. To serve, thaw at room temperature or microwave for 10-15 seconds to warm.

How to Serve

The image shows two square pieces of dessert stacked on a white plate with a white marbled texture underneath. Each piece has three layers: a dark brown, dense and fudgy bottom layer; a thick middle layer of creamy, light beige cheesecake with smooth texture mixed slightly with the bottom layer; and a thin top layer with a shiny, cracked surface of dark brown chocolate with swirls of light cream color. There are small crumbs around the base of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

It’s best to use sourdough discard as it has less active yeast and will not affect the texture or rise of the brownies. Using active starter may change the outcome.