Sourdough Cheesecake Brownie Bars (Print Version)
Rich cheesecake meets fudgy sourdough brownie in these swirled bars with tangy depth and chocolate indulgence.
# What You'll Need:
→ Sourdough Brownie Base
01 - 1/2 cup (1 stick) unsalted butter
02 - 3/4 cup dark chocolate, finely chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/3 cup active sourdough starter (fed or discard)
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon kosher salt
→ Cheesecake Layer
09 - 8 oz cream cheese, softened to room temperature
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line an 8×8-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 5 minutes. Whisk in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sourdough starter until fully incorporated. Gently fold in the flour and salt until just combined — do not overmix.
04 - Reserve 1/4 cup of the brownie batter and set aside. Pour the remaining batter into the prepared pan and spread into an even layer.
05 - In a medium bowl, beat the softened cream cheese and sugar together until smooth and lump-free. Add the egg and vanilla extract, then beat until creamy and well blended.
06 - Spread the cheesecake mixture evenly over the brownie base in the pan.
07 - Drop small dollops of the reserved brownie batter over the cheesecake layer. Using a knife or skewer, drag through the batter in a figure-eight motion to create decorative swirls.
08 - Bake for 30 to 35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs. Avoid overbaking for the fudgiest texture.
09 - Let cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing into 16 bars for clean edges.
# Expert Advice:
01 -
- The sourdough adds a barely there tang that makes people ask what your secret ingredient is.
- Two layers mean you get fudgy and creamy in every single bite without any extra effort.
- It uses up sourdough discard so nothing goes to waste and you feel like a genius.
02 -
- Do not skip the chilling step, because warm brownie cheesecake bars will fall apart the moment your knife touches them.
- Use a hot clean knife for slicing, wiping it between each cut for bakery perfect edges.
- The sourdough flavor is subtle but if your discard is very old and sour, the tang will come through more strongly.
03 -
- Cream cheese that has been sitting on the counter for an hour mixes in half the time and leaves zero lumps behind.
- If your sourdough starter has been in the fridge for over a week, give it a quick stir and smell test first to make sure it is still pleasant and not overly acidic.