Sourdough Cheesecake Brownie Bars (Printable)
Fudgy brownie swirled with tangy cheesecake and sourdough for a unique 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 plus 1 tablespoon 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 plus 2 tablespoons granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat the 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 and glossy.
03 - Sift the flour, cocoa powder, and salt directly into the wet mixture. Fold gently with a spatula until just incorporated — avoid overmixing to keep the brownies tender. Set aside.
04 - In a separate medium bowl, beat the softened cream cheese and sugar together until creamy and lump-free. Add the egg and vanilla extract, mixing until evenly blended.
05 - Spread approximately three-quarters of the brownie batter evenly across the bottom of the prepared pan. Pour the cheesecake mixture over the brownie base in an even layer. Dollop the remaining brownie batter over the cheesecake in scattered spoonfuls. Drag a skewer or knife through the layers in figure-eight motions to create a marbled swirl effect.
06 - Bake for 32 to 36 minutes, or until the center barely jiggles when gently shaken and a toothpick inserted into the center comes out with a few moist crumbs attached.
07 - Cool completely in the pan on a wire rack. Transfer to the refrigerator and chill for 1 to 2 hours for clean, tidy slices. Using the parchment overhang, lift the slab out and cut into 16 even bars.
# Expert Hints:
01 -
- The sourdough discard adds a barely there tang that makes these taste like they came from a bakery with a secret ingredient.
- You get two desserts in one pan, which means you never have to choose between brownies and cheesecake again.
02 -
- Underbaking slightly is far better than overbaking because these bars continue to set as they chill in the refrigerator.
- The sourdough flavor is subtle and will not taste fermented, but if your discard has been in the fridge for over a week, it may add an aggressively sour note.
03 -
- Toss a handful of dark chocolate chips into the brownie batter for pockets of molten chocolate that push these into truly decadent territory.
- If your cream cheese is cold and you are in a rush, cut it into small cubes and microwave in fifteen second intervals, stirring between each, until perfectly smooth.