Sourdough Cheesecake Brownie Bars (Printable version)
Rich cheesecake meets fudgy sourdough brownies for a decadent swirled bar with a tangy twist.
# 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 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# How to Prepare:
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 stir in the sugar until well combined.
03 - Let the chocolate mixture cool for about 5 minutes, then whisk in the eggs one at a time until fully incorporated. Add the vanilla extract and sourdough starter, mixing until smooth and well blended.
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 creamy. Add the egg and vanilla extract, then beat until well combined and no lumps remain.
07 - Gently spread the cheesecake mixture in an even layer 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 skewer or butter knife 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 center comes out with a few moist crumbs attached.
10 - Let cool completely in the pan on a wire rack. Once at room temperature, refrigerate for at least 1 hour before slicing into 16 bars.
# Expert advice:
01 -
- The sourdough adds a barely there tang that makes people ask what your secret is, and you get to feel smug about it.
- Two layers mean you never have to choose between cheesecake and brownies again, which is the only correct answer to that question.
02 -
- Underbaking slightly is far better than overbaking, because these bars set further as they chill and nobody enjoys dry brownies.
- The swirl technique matters less than you think, so stop overthinking the pattern and just enjoy the marble effect however it lands.
03 -
- If your cream cheese has any lumps after beating, pass it through a strainer and you will save yourself a lumpy cheesecake layer.
- The sourdough tang intensifies slightly overnight, so make these a day ahead if you want that flavor to really shine.