Easy Sourdough Cheesecake Brownies Recipe
Make Easy Sourdough Cheesecake Brownies Recipe: fudgy, marbled brownies with a tangy cheesecake swirl. Bake and share.
Ingredients
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
- 225g full fat cream cheese, at room temperature
- 60g caster sugar
- 1 large egg (50g not including the shell), at room temperature
- ¼ tsp vanilla (optional)
Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F / 180°C and line a 9" (23cm) square metal baking pan with a parchment sling that extends over two opposite sides; press the paper into the corners so it sits smooth and clip the edges if needed. Grease the pan lightly so the parchment lays flat and nothing will stick — this step sets the geometric home for everything that follows, so take a quiet moment to get the sling neat and even.
Step 2: Melt chocolate and butter together
Place the chopped dark chocolate and cold butter in a heatproof bowl and melt them together until glossy and fluid, stirring often so the mixture becomes smooth and homogenous. If you prefer, melt gently in short microwave bursts, stirring between each interval so the chocolate stays glossy and the butter disperses into a satiny emulsion.
Step 3: Enrich the chocolate with cocoa
Sift the cocoa powder over the melted chocolate and butter, then whisk or stir until the dry powder is fully integrated and the chocolate becomes slightly thicker with a velvety sheen. The mixture should be lump-free and move as one dense, lustrous mass.
Step 4: Whisk the eggs and sugars until airy
In a large bowl, beat the eggs, caster sugar and brown sugar on medium–high speed for a few minutes until the mixture lightens in color and increases in volume; it should feel aerated and billowy compared with the dense chocolate. This aeration is the small lift that balances the fudgy brownie texture later on.
Step 5: Combine chocolate with the aerated eggs, then season
Fold the melted chocolate into the whipped egg and sugar mixture so the heavy chocolate sinks in and blends smoothly without deflating everything. Stir in the salt and vanilla, creating a rich, unified brownie batter that is glossy, thick and viscous.
Step 6: Fold in the flour and settle the batter in the pan
Gently incorporate the sifted flour by hand until the batter is smooth and free of streaks; avoid overworking so the texture remains dense and fudgy. Transfer the batter to the prepared square pan, spread it to the corners, then tap and bang the pan a couple of times to release trapped air bubbles so the top bakes flat and even.
Step 7: Make the cheesecake layer and swirl
Combine the room-temperature cream cheese, sugar, egg and optional vanilla until completely smooth and lump‑free; the filling should be silky and pourable but still thick. Dollop about three‑quarters of the cheesecake mixture over the brownie batter, then use a spoon and a toothpick to scoop down and pull up bits of chocolate batter, creating organic, marble swirls; add the remaining cheesecake mixture and make a second pass of swirls until you have a balanced marbled surface.
Step 8: Bake, test and cool in the pan
Bake the swirled brownies for roughly 22–28 minutes, checking early; you want the edges and top set while the centre remains slightly soft so a skewer comes out with moist crumbs. Remove the square pan and place it on a wire rack to cool until the filling firms slightly, then use the parchment sling to lift the cooled block from the pan.
Step 9: Slice, present and store
Set the lifted block on parchment and slice into uniform squares with a sharp knife, wiping the blade between cuts for clean edges; arrange the squares back into a near‑square formation so the marbled tops show. Store leftovers in an airtight container at room temperature or refrigerate for up to four days.
Notes
- Use 70 to 72 percent dark chocolate for balanced bitterness and shine.
- Room-temperature cream cheese and egg combine more smoothly for the cheesecake layer.
- Tap the pan before baking to release air bubbles for a flat, even top.
- Check at 22 minutes and remove when a skewer shows moist crumbs to avoid overbaking.
- Store at room temperature for up to two days or refrigerate if your kitchen is warm.
- Freeze individual squares wrapped tightly for up to 2 months.