Sourdough Cheesecake Brownie Bars (Printable)
Fudgy sourdough brownies swirled with tangy cheesecake for a rich, indulgent dessert bar
# 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 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 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.
03 - Remove the saucepan from heat and stir in the granulated sugar until fully dissolved into the chocolate mixture.
04 - Allow the mixture to cool slightly, then whisk in the eggs one at a time until well blended. Stir in the vanilla extract and sourdough starter, mixing until smooth and combined.
05 - Gently fold in the all-purpose flour and salt until just incorporated — do not overmix. Reserve 1/4 cup of batter for the swirl topping.
06 - Pour the remaining brownie batter into the prepared pan and spread it into an even layer across the bottom.
07 - In a medium bowl, beat the softened cream cheese with granulated sugar using an electric mixer or whisk until smooth and lump-free. Add the egg and vanilla extract, beating until creamy.
08 - Spread the cheesecake mixture evenly over the brownie batter in the pan, covering the surface completely.
09 - Dollop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a skewer or knife to drag through the dollops, creating decorative swirls.
10 - Bake for 30–35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs attached.
11 - Let the bars cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing into 16 squares.
# Expert Suggestions:
01 -
- The sourdough discard adds a tangy depth that makes these taste like no brownie you have ever had, and people will absolutely beg for the secret.
- That fudgy brownie layer paired with creamy cheesecake means you get two desserts in every single bite without any extra effort.
02 -
- If you underbake these by even five minutes the center will not set and you will have beautiful but impossible to slice goo, so trust the toothpick test over the timer.
- The sourdough flavor intensifies after an overnight rest in the fridge, making day two bars dramatically better than day one.
03 -
- Always scoop the reserved brownie batter before it goes into the pan, because once it is spread you will never get a clean dollop for swirling.
- The single biggest secret to clean slices is a hot sharp knife wiped clean between every single cut, no exceptions.