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Sourdough Dessert Cheesecake Brownies

Sourdough Dessert Cheesecake Brownies: A Sweet Game Changer

Discover Sourdough Dessert Cheesecake Brownies, a unique mix of tangy sourdough and creamy cheesecake that transforms traditional brownies into an extraordinary dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • ½ cup unsalted butter Can substitute with margarine or coconut oil for a dairy-free option.
  • ⅓ cup cocoa powder Dutch-processed cocoa yields a smoother taste.
  • ½ cup granulated sugar
  • ⅓ cup brown sugar Can be substituted with coconut sugar for a healthier option.
  • 2 large eggs Bind ingredients and add structure.
  • 1 cup all-purpose flour Gluten-free flour blends can be used as a substitute.
  • 1 cup sourdough discard Both fresh and previously refrigerated discard can be used.
For the Cheesecake Layer
  • 8 oz cream cheese Use at room temperature for easier mixing.
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg Helps bind the cheesecake ingredients.
For Topping (Optional)
  • ½ cup chocolate chips Add a delicious pop of chocolate.
  • ½ cup chopped nuts Choose your favorite nuts!

Equipment

  • 8x8-inch baking pan
  • medium saucepan
  • Large mixing bowl
  • spatula
  • wire rack

Method
 

Basic Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. Melt ½ cup of unsalted butter in a medium saucepan over low heat, then whisk in ⅓ cup of cocoa powder until smooth.
  3. In a large mixing bowl, whisk together ½ cup granulated sugar, ⅓ cup brown sugar, and 2 large eggs until pale and frothy.
  4. Fold in 1 cup of all-purpose flour and 1 cup of sourdough discard until no visible flour pockets remain.
  5. In a separate bowl, beat 8 oz of softened cream cheese, ¼ cup granular sugar, 1 egg, and 1 tsp vanilla extract until smooth.
  6. Pour half of the brownie batter into the pan, dollop the cheesecake mixture on top, and then layer the rest of the brownie batter.
  7. Use a knife to swirl the cheesecake layer into the brownie batter for a marbled effect.
  8. Bake in the preheated oven for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
  9. Allow the brownies to cool fully in the pan, then slice into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1.5mg

Notes

Store brownies in an airtight container for up to 5 days. Can be frozen for up to 3 months.

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