Sourdough Cheesecake Brownie Bars (Printable)
Rich cheesecake meets fudgy sourdough brownies in these decadent swirled bars with a unique tangy twist.
# What goes in:
→ Sourdough Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 3/4 cup dark chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/3 cup sourdough starter (active, discard, or fed)
07 - 1/2 cup all-purpose flour
08 - 1/4 tsp salt
→ Cheesecake Layer
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring constantly until completely smooth. Remove from heat and whisk in the sugar until well combined.
03 - Allow the chocolate mixture to cool for 3 to 5 minutes. Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sourdough starter until evenly blended.
04 - Gently fold in the all-purpose flour and salt using a spatula, mixing until just incorporated. Do not overmix.
05 - Reserve 1/4 cup of the brownie batter for the swirl topping. Pour the remaining batter into the prepared pan and spread it into an even layer.
06 - In a medium bowl, beat the softened cream cheese with the sugar using an electric mixer or whisk until smooth and lump-free. Add the egg and vanilla extract, then beat until creamy and well combined.
07 - Spread the cheesecake mixture evenly over the brownie base in the pan, covering the surface completely.
08 - Drop small spoonfuls of the reserved brownie batter over the cheesecake layer. Use a skewer or butter knife to drag through the dollops, creating decorative swirls across the surface.
09 - Bake for 30 to 35 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs attached.
10 - Let the bars cool completely in the pan on a wire rack. Then refrigerate for at least 1 hour before lifting out using the parchment overhang and slicing into 16 squares.
# Expert Advice:
01 -
- The sourdough discard adds a subtle tang that makes these bars taste far more complex than the effort they require.
- You get two desserts in one pan, which means you never have to choose between cheesecake and brownies again.
02 -
- Underbaking slightly is better than overbaking because the bars will continue to set as they chill.
- If your cream cheese has cold spots, the cheesecake layer will tear when you try to spread it, so be patient with softening.
03 -
- A plastic knife cuts through brownies cleaner than metal because it does not drag the fudgy crumb.
- Freeze slices between layers of parchment in an airtight container for up to three months and thaw overnight in the fridge.