Ingredients

Brownie Layer

• ½ cup (115 g) unsalted butter, melted

• 1 cup (200 g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup (120 g) sourdough discard (unfed starter)

• ⅓ cup (40 g) unsweetened cocoa powder

• ½ cup (65 g) all-purpose flour

• ¼ teaspoon salt

• ½ teaspoon baking powder

• ½ cup (90 g) chocolate chips (optional)

Cheesecake Layer

• 8 oz (225 g) cream cheese, softened

• ¼ cup (50 g) granulated sugar

• 1 large egg

• ½ teaspoon vanilla extract

• 1 tablespoon all-purpose flour

Instructions

1. Prepare the Pan

Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it.

2. Make the Brownie Batter

1. In a mixing bowl, whisk together the melted butter and sugar until smooth.

2. Add eggs and vanilla extract, whisking until the mixture becomes glossy.

3. Stir in the sourdough discard until fully incorporated.

4. Sift in cocoa powder, flour, salt, and baking powder.

5. Mix gently until combined.

6. Fold in chocolate chips if using.

Pour about three-quarters of the brownie batter into the prepared pan.

3. Prepare the Cheesecake Layer

1. In another bowl, beat the softened cream cheese until smooth and creamy.

2. Add sugar and mix well.

3. Add the egg, vanilla extract, and flour.

4. Beat until smooth and lump-free.

Spread the cheesecake mixture evenly over the brownie batter.

4. Create the Swirl

Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer. Use a knife or toothpick to swirl the batters together to create a marbled effect.

5. Bake

Bake for 35–40 minutes, or until the edges are set and the center is slightly soft.

6. Cool and Slice

Allow the brownies to cool completely in the pan. For cleaner slices, refrigerate for 1–2 hours before cutting.

Recipe Notes

• Use room temperature cream cheese to ensure a smooth cheesecake layer without lumps.

• Do not overmix the batter, as this can make the brownies dense.

• Sourdough discard should be unfed and at room temperature for best results.

• If you prefer extra chocolate flavor, add ½ cup chocolate chunks to the batter.

• For cleaner slices, chill the brownies before cutting.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze brownies for up to 2 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

1. What is sourdough discard?

Sourdough discard is the portion of sourdough starter that is removed before feeding it with fresh flour and water. It still contains flavor and can be used in baking recipes like brownies, pancakes, and muffins.

2. Do these brownies taste sour?

No. The sourdough discard adds a mild tang that balances the sweetness but does not make the brownies taste sour.

3. Can I use active sourdough starter instead of discard?

Yes. Active starter can be used, but discard is typically preferred because it does not affect the texture as much.

4. How do I know when the brownies are done?

The edges should be set and a toothpick inserted in the center should come out with a few moist crumbs but not wet batter.

5. Can I make these brownies gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

6. Can I double the recipe?

Yes. Double the ingredients and bake in a 9×13 inch pan, increasing the baking time to about 40–45 minutes.

Nutrition Information (Per Serving – approx. 1 of 16)

Nutrition values are approximate and may vary depending on ingredients used.