Sourdough Cheesecake Brownie Bars (Printable)
Rich, tangy cheesecake swirled with fudgy sourdough brownies for decadent bars with unique flavor.
# 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 teaspoon 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 teaspoon 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 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-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 3/4 cup granulated sugar until well combined.
03 - Allow the chocolate mixture to cool slightly for 3 to 5 minutes. Whisk in the eggs one at a time, blending thoroughly after each addition. Stir in the vanilla extract and sourdough starter until the mixture is uniform.
04 - Gently fold in the all-purpose flour and salt using a spatula, mixing until just incorporated. Do not overmix. Reserve 1/4 cup of the batter and set aside for the swirl topping.
05 - Pour the remaining brownie batter into the prepared baking pan and spread it into an even layer using a spatula.
06 - In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar using an electric mixer or whisk until completely smooth and free of lumps. Add the egg and vanilla extract, then beat until creamy and well combined.
07 - Gently spread the cheesecake mixture evenly over the brownie batter in the pan, covering the surface as uniformly as possible.
08 - Dollop the reserved brownie batter in small spoonfuls over the cheesecake layer. Drag a skewer or knife through the dollops in a figure-eight motion to create decorative swirls.
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. Do not overbake.
10 - Let the bars cool completely in the pan on a wire rack. Transfer to the refrigerator and chill for at least 1 hour before lifting out using the parchment overhang and slicing into 16 squares.
# Expert Suggestions:
01 -
- The sourdough adds a subtle tang that makes the chocolate taste richer without anyone guessing your secret ingredient.
- That cheesecake swirl situation is easier than it looks and genuinely impressive at any gathering.
02 -
- Patience while cooling is non negotiable because cutting warm bars gives you a gooey mess that falls apart on contact.
- The sourdough tang is subtle, not sour, so do not be afraid it will overwhelm the chocolate.
03 -
- Underbake slightly rather than overbake because the bars continue setting as they cool and nobody enjoys a dry brownie.
- Softened cream cheese is the difference between a lumpy cheesecake layer and one that spreads like a dream, so plan ahead.