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Tessa Dreyer

Protein Sourdough Brownies

If you’ve been looking for a brownie that’s fudgy, tangy, nourishing, and incredibly easy to make, these Sourdough Brownies with Protein‑Boosting Cream Cheese are about to become your new favorite. They’re the perfect way to use up sourdough discard while sneaking in a little extra protein for growing kids (and tired moms).
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 9 Large Squares
Course: Dessert
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 TBSP Cream Cheese
  • 1 cup Semi-sweet Chocolate Chips
  • 2 tsp vanilla
  • ¾ cup flour
  • 1¼ cup sugar
  • ½ cup cocoa powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup sourdough discard

Equipment

  • 1 Stand Mixer optional
  • 1 9x9 baking dish
  • 1 Parchment paper optional

Method
 

  1. Preheat the oven to 350℉ and line a 9x9 baking dish with parchment paper.
  2. Add eggs, sugar, cream cheese, vanilla and sourdough discard together. Mix until well blended.
  3. Add flour, cocoa powder, salt, and chocolate chips to the wet ingredients. Mix until well incorporated.
  4. Pour mixture into the 9x9 baking pan. Spread out evenly over the pan.
  5. Bake at 350℉ for 40 minutes or until a toothpick comes out clean when you poke the center of the brownies.
  6. Allow to cool slightly and then cut into squares.
    Brownies on a wooden cutting board with chocolate chip pieces around it.

Notes

These are best if eaten within the first 5 days.
These can be frozen for up to 4 months after baking and letting them cool.
Always store these in an airtight container. I like to keep mine in the fridge for better freshness.