Sourdough Cheesecake Brownie Bars (Printable Version)
Fudgy chocolate meets creamy cheesecake in these irresistible bars with a unique tangy twist from sourdough starter.
# 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
# Directions:
01 - Preheat 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 smooth and glossy. Remove from heat and stir in the sugar until well blended.
03 - Allow the chocolate mixture to cool for 5 minutes. Whisk in the eggs one at a time, blending thoroughly after each addition. Stir in the vanilla extract and sourdough starter until evenly combined.
04 - Gently fold in the 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 and sugar together using an electric mixer or whisk until smooth and lump-free. Add the egg and vanilla extract, beating until creamy and well combined.
07 - Spread the cheesecake mixture evenly over the brownie batter in the pan, covering the surface completely.
08 - Dollop the reserved brownie batter in small spoonfuls over the cheesecake layer. Use a knife or skewer 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. Refrigerate for at least 1 hour before slicing into 16 squares.
# Expert Tips:
01 -
- The sourdough adds a subtle depth that makes people guess the secret ingredient every single time.
- You get two desserts in one pan, which means zero choosing between brownies and cheesecake.
- It uses discard, so you finally have a reason to feel good about that jar sitting in the fridge.
02 -
- Underbaking slightly is always better than overbaking, these bars set up beautifully as they chill.
- If your cream cheese has lumps, try pressing it through a sieve before adding the egg, it saves the entire texture.
03 -
- Weigh your flour instead of scooping it, even a small extra amount turns fudgy bars cakey and nobody wants that.
- The reserved brownie batter for swirling should be slightly thicker, so if yours seems thin, pop it in the fridge for five minutes before dolloping.