Sourdough Cheesecake Brownie Bars (Printable)
Decadent chocolate brownie swirled with tangy cheesecake for an irresistible dessert bar with unique flavor depth.
# What You'll Need:
→ Sourdough Brownie Base
01 - 1/2 cup (115 g) unsalted butter
02 - 3/4 cup (120 g) dark chocolate, chopped
03 - 3/4 cup (150 g) granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/3 cup (90 g) sourdough starter (active, discard, or fed)
07 - 1/2 cup (65 g) all-purpose flour
08 - 1/4 tsp salt
→ Cheesecake Layer
09 - 8 oz (225 g) cream cheese, softened
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F (175°C). 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 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 all-purpose 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, then beat until creamy and well blended.
07 - Gently spread the cheesecake mixture in an even layer over the brownie batter in the pan.
08 - Dollop small spoonfuls of the reserved brownie batter over the cheesecake layer. Use a knife or skewer to drag through the dollops, creating decorative swirls.
09 - Bake for 30–35 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 barely there tang that makes each bite more interesting than any regular brownie ever could.
- You get two desserts in one pan, which means zero choosing between cheesecake and chocolate.
02 -
- If you underbake these by even five minutes the center will collapse into a sunken puddle when you cut into it, so look for that just set jiggle rather than a liquid wobble.
- Cold cream cheese is the enemy of a smooth cheesecake layer, and once I tried rushing it with a microwave and ended up with hot scrambled lumps I had to throw away entirely.
03 -
- Try folding a tablespoon of espresso powder into the brownie batter to deepen the chocolate flavor without adding any coffee taste.
- The one hour chill is not optional and cutting warm bars will make you question your entire life, so plan ahead and let the fridge do its work.