Go Back Email Link
–+ servings
Sourdough pumpkin swirl brownies.
Print Recipe (Email Required) Pin Recipe Save this Recipe

Rate this Recipe

4.34 from 3 votes

Sourdough Pumpkin Brownies

By: Brandon Cochran
These Sourdough Pumpkin Brownies are made with sourdough discard, real pumpkin puree, cream cheese, and chocolate chips. They have a pumpkin cream cheese swirl.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Yield or Serving: 16 Brownies

Equipment

Ingredients

Sourdough Pumpkin Brownie Batter

Pumpkin Cream Cheese Batter

Instructions

  • Mix the Sourdough Brownie Batter
    Preheat the oven to 350ºF (177ºC) and line and grease an 8-inch square baking pan with parchment paper.
    Melt the butter in the microwave or a sauce pan and set aside to cool slightly.
    Whisk the eggs, sugar, vanilla, cocoa powder, and sourdough discard in a mixing bowl until thoroughly combined. Then, whisk in the melted butter.
    113 grams Unsalted Butter, 2 Eggs, 200 grams Granulated Sugar, 1 tsp Vanilla Extract, 53 grams Dutch-process Cocoa Powder, 120 grams Sourdough Discard
  • Mix the flour, baking soda, and salt in a small bowl. Fold the dry ingredients and chocolate chips into the sourdough brownie batter just until no flour specks remain. Set aside.
    120 grams All-purpose Flour, ¼ tsp Baking Soda, ½ tsp Kosher Salt, 128 grams Semi-sweet Chocolate
  • Mix the Pumpkin Cream Cheese Batter
    In another mixing bowl, whisk the softened cream cheese, pumpkin puree, and other ingredients together until smooth and creamy with no lumps.
    100 grams Pumpkin Puree, 113 grams Cream Cheese, 1 Egg Yolk, 50 grams Granulated Sugar, 1 tsp Pumpkin Pie Spice, 1 TBS All-purpose Flour
  • Combine Batters and Swirl
    Scrape the chocolate brownie batter into the greased baking pan with parchment.
    Dollop the pumpkin cream cheese batter on top and use a butter knife or wooden dowel to gently swirl the batters together to create the marbling effect. Don't over mix or the marbling will be lost.
  • Bake
    Bake for 40-45 minutes until the edges begin to shrink on the sides of the pan and a toothpick inserted into the middle comes out mostly clean.
    Cool completely on a wire rack and top with optional flaky salt before slicing into 16 squares and serving.

Notes

  • You can use a 9-inch square pan, but the brownies will bake faster and be more squat.
  • It's important that the cream cheese be softened, not cold so there are no lumps in the pumpkin cream cheese swirl.
  • Don't over swirl the pumpkin cream cheese batter or it will lose the marbling effect. You can also alternate adding scoops of the batter instead of pouring the pumpkin batter on top.
  • View my guide above for more detailed instructions, including photos of each recipe step, FAQs, and storage options.
Tried this recipe?Rate the recipe above, comment, and share @sourdoughbrandon on Instagram & Facebook