Sourdough Cheesecake Brownie Bars (Printable)
Swirled layers of tangy cheesecake and fudgy sourdough brownie create an irresistible 16-bar dessert with 60 minutes total time.
# What You'll Need:
→ 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 teaspoon vanilla extract
06 - 1/3 cup sourdough starter (active, discard, or fed)
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt
→ Cheesecake Layer
09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# How To Make:
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 chocolate together, stirring constantly until completely smooth. Remove from heat and stir in the sugar until well combined.
03 - Allow the chocolate mixture to cool slightly, then whisk in the eggs one at a time until fully incorporated. Add the vanilla extract and sourdough starter, mixing until smooth and combined.
04 - Gently fold in the flour and salt until just incorporated — do not overmix.
05 - Reserve 1/4 cup of the brownie batter for the swirl topping. Spread the remaining batter evenly across the bottom of the prepared pan.
06 - In a medium bowl, beat the softened cream cheese with the sugar until smooth and lump-free. Add the egg and vanilla extract, beating until creamy and well combined.
07 - Gently spread the cheesecake mixture in an even layer over the brownie batter in the pan.
08 - Dollop the reserved brownie batter in spoonfuls over the cheesecake layer. Use a skewer or knife to drag through the dollops, creating decorative swirls.
09 - Bake for 30 to 35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs attached.
10 - Let cool completely in the pan, then refrigerate for at least 1 hour before slicing into 16 bars.
# Expert Tips:
01 -
- The sourdough discard adds a tangy depth that makes these brownies taste like no boxed version you have ever had.
- That cheesecake swirl looks fancy but honestly the whole thing comes together in one bowl and one pan.
- They freeze beautifully so you can stash half the pan and forget about them until a desperate chocolate craving hits at midnight.
02 -
- Do not skip the chilling step because warm bars will fall apart and the cheesecake layer needs time to firm up.
- If your sourdough discard has been in the fridge for over a week, give it a sniff first because overly sour starter can make the brownies taste sharply acidic.
- A plastic knife or one warmed under hot water cuts through the cheesecake layer cleanly without dragging.
03 -
- Let the melted chocolate cool for a full five minutes before adding eggs or you will end up with scrambled brownie batter.
- Press plastic wrap directly onto the surface of any leftover cheesecake layer before refrigerating to prevent it from drying out.