Mocha Swirl Cheesecake Sourdough Brownie

These Extra Fudgy Mocha Swirl Cheesecake Sourdough Brownies are officially my family’s new favourite - and honestly, the best brownies I’ve ever baked or tasted. Made with sourdough discard, a rich chocolate base, a swirl of creamy cheesecake, and a hint of instant coffee for that mocha depth, they’re unbelievably fudgy and full of flavor. The best part? They’re the very first sourdough brownies I’ve ever made - and now I’m hooked. If you’ve got discard to use and a craving for something decadent, this is the recipe to try.

Also I prefer to make the brownie batter, and the cheesecake filling the night before, and then leave it unassembled in the fridge. This gives extra time for that sourdough tang to build. Of course this is optional, and tastes delicious either way.

INGREDIENTS

Brownie batter

• 1/2 cup of butter

• 1x cup of sugar (white)

• 1/2 cup of raw cacau powder

• 2x tbsp of Flour

• Generous pinch of sea salt

• 2x eggs

• 3x tsp of Instant coffee dissolved in a small dash of water

• Capful of vanilla extract

• 1/2 cup of sourdough discard

• 1/2 cup of chocolate chips

Cheesecake filling

• Cream cheese

• 2x tbsp of sugar

• 1x egg yolk

• Dash of vanilla extract

METHOD

*I do the brownie batter & the cheesecake filling the night before and leave it (separately) in the fridge overnight. This gives the sourdough discard time to add extra flavour to the brownie.

Of course you can skip the overnight part and bake straight away.

*If baking straight away preheat the oven to 180C and line your brownie tray.

Begin by making your cheesecake filling.

Add all of the ingredients to a bowl and mix thoroughly together with a spoon.

Pop in the fridge until its time to assemble the brownie.

In a saucepan melt the butter and sugar together on a low heat. Stir regularly.

Once the sugar has dissolved add in the shot of coffee, and vanilla extract, and stir through.

Remove from heat.

In a mixing bowl add the flour, cacau powder, salt , eggs, and discard. Mix together with spoon.

Add in the melted butter and thoroughly mix together with a spoon.

Lastly add in your chocolate chips and stir through, but make sure the butter has cooled otherwise they will instantly melt.

If leaving in the fridge overnight cover it and pop it in the fridge until ready to bake the following day.

Alternatively transfer the brownie mixture into your lined brownie tray and evenly smooth.

Now take Tablespoon dollops of your cheesecake filling and place randomly on top.

Using a toothpick or something similar, carefully create swirls with it. Be careful not to over mix it.

Pop on to the top shelf of your preheated oven and bake for 25 - 28 minutes.

Use a toothpick to test if it's baked. It should come out with a few moist crumbs but not wet.

Leave in the tray to cool for 15 - 20 minutes before slicing.