Sourdough Cheesecake Brownies
These decadent Sourdough Cheesecake Brownies are a delightful blend of rich brownie and creamy cheesecake, enhanced by the tang of sourdough starter, creating a melt-in-your-mouth dessert that everyone will love.
Ingredients
For the Brownie Base
- 1 cup Sourdough starter Must be bubbly and active
- 1/2 cup Unsalted butter Melted
- 1 cup Granulated sugar
- 1 cup Brown sugar Packed
- 4 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1/2 cup Cocoa powder Unsweetened
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
For the Cheesecake Layer
- 8 oz Cream cheese Softened
- 1/2 cup Powdered sugar
- 1 large Egg Room temperature
- 1 teaspoon Vanilla extract For cheesecake layer
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Combine the sourdough starter, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl. Mix well until thoroughly combined.
- Whisk together the flour, cocoa powder, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Beat the cream cheese and powdered sugar in a separate bowl until smooth. Add 1 egg and 1 teaspoon vanilla extract, mixing until well combined.
- Pour half of the brownie batter into the prepared baking pan and spread evenly. Drop spoonfuls of the cheesecake mixture over the brownie layer, then pour the remaining brownie batter on top. Swirl with a knife to create a marbled effect.
- Bake in the preheated oven for about 30-35 minutes, or until the brownies are set and a toothpick inserted comes out with a few moist crumbs.
- Allow to cool completely in the pan before slicing into squares and serving.
Notes
Tips for perfect results include using an active sourdough starter and room temperature ingredients. Avoid overmixing for the best texture.