Sourdough Cheesecake Brownie Bars (Printable)
Fudgy chocolate bars swirled with tangy cheesecake and subtle sourdough depth for a unique 16-square dessert.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 2 large eggs
04 - 1/3 cup sourdough discard (unfed)
05 - 1 teaspoon vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1/3 cup unsweetened cocoa powder
08 - 1/4 teaspoon fine sea salt
→ Cheesecake Layer
09 - 7 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# How to Make It:
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 large mixing bowl, stir together the melted butter and sugar until well combined. Whisk in the eggs, sourdough discard, and vanilla extract until the mixture is smooth.
03 - Sift the flour, cocoa powder, and salt into the wet mixture. Fold gently until just incorporated — avoid overmixing. Set the brownie batter aside.
04 - In a separate medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until fully blended.
05 - Spread about three-quarters of the brownie batter evenly across the bottom of the prepared pan. Pour the cheesecake mixture over the brownie base. Dollop the remaining brownie batter on top in spoonfuls, then use a skewer or knife to swirl through the layers for a marbled effect.
06 - Bake for 32 to 36 minutes, or until the center barely jiggles and a toothpick inserted comes out with moist crumbs clinging to it.
07 - Cool completely in the pan, then refrigerate for 1 to 2 hours before slicing into 16 bars for the cleanest edges.
# Expert Advice:
01 -
- The sourdough discard adds an impossible to replicate tanginess that makes people ask what your secret ingredient is.
- You get two desserts in one pan without any extra effort, which feels like cheating in the best way.
02 -
- Underbaking slightly is far better than overbaking because the bars continue to set as they cool and nobody wants a dry brownie.
- Your sourdough discard should be unfed and at room temperature for the smoothest incorporation into the batter.
03 -
- Cut the bars with a knife you have held under hot water and dried, and the slices will look like they came from a bakery display case.
- The cheesecake layer spreads more evenly if your cream cheese has been sitting out for at least an hour, so plan ahead and do not rush this step.