Sourdough Cheesecake Brownie Bars (Print View)
Rich cheesecake meets fudgy sourdough brownies swirled together for decadent bars.
# What You Need:
→ Sourdough Brownie Base
01 - 1/2 cup unsalted butter
02 - 3/4 cup dark chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/3 cup sourdough starter (active, discard, or fed)
07 - 1/2 cup all-purpose flour
08 - 1/4 tsp salt
→ Cheesecake Layer
09 - 8 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
# How-To Steps:
01 - Preheat the 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 completely smooth. Remove from heat and stir in the sugar until well combined.
03 - Allow the chocolate mixture to cool slightly, then whisk in the eggs one at a time until fully incorporated. Add the vanilla extract and sourdough starter, mixing until smooth and uniform.
04 - Gently fold in the all-purpose flour and salt using a spatula, mixing just until no dry streaks remain. Do not overmix.
05 - Reserve 1/4 cup of the brownie batter and set aside. 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 with the sugar using an electric mixer or whisk until completely smooth and free of lumps. Add the egg and vanilla extract, beating until creamy and well combined.
07 - Spread the cheesecake mixture evenly over the brownie base in the pan, covering the surface as uniformly as possible.
08 - Drop small spoonfuls of the reserved brownie batter 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 comes out with a few moist crumbs attached. Avoid overbaking to maintain a fudgy texture.
10 - Let the bars cool completely in the pan at room temperature, then refrigerate for at least 1 hour before slicing into 16 squares for the cleanest cuts.
# Expert Hints:
01 -
- The sourdough starter adds a mild tang that makes the chocolate taste richer without anyone guessing your secret ingredient.
- You get two desserts in one pan, which means less dishes and more impressed faces at the table.
02 -
- Underbaking slightly is always better than overbaking because the bars continue to set as they chill in the refrigerator.
- If your cream cheese is cold it will leave ugly lumps in the cheesecake layer, so patience during softening really pays off.
03 -
- Run your knife under hot water and wipe it dry between each cut for the cleanest squares you have ever seen.
- The parchment overhang is not optional because these bars are too soft to flip out of the pan without it.