Sourdough Cheesecake Brownie Bars (Printable View)
Fudgy brownie layers with tangy cheesecake swirls and unique sourdough depth. Rich, decadent, and perfectly marbled.
# Ingredient List:
→ 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 oz cream cheese, softened
10 - 1/4 cup plus 2 tablespoons granulated sugar
11 - 1 large egg
12 - 1/2 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 large mixing bowl, stir together melted butter and sugar until well combined. Whisk in the eggs, sourdough discard, and vanilla extract until the mixture is smooth and homogeneous.
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 free of lumps. Add the egg and vanilla extract, mixing until fully blended and smooth.
05 - Spread roughly three-quarters of the brownie batter evenly across the bottom of the prepared pan. Pour the cheesecake mixture over the brownie base, spreading gently. Dollop the remaining brownie batter in spoonfuls over the cheesecake layer, then drag a skewer or knife through the layers in a figure-eight motion 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 moist crumbs clinging to it.
07 - Let the bars cool completely in the pan on a wire rack. Transfer to the refrigerator and chill for 1 to 2 hours for clean slicing. Using the parchment overhang, lift the slab out and cut into 16 even squares.
# Expert Suggestions:
01 -
- The sourdough discard adds a subtle tang that makes people ask what your secret ingredient is.
- That marbled cheesecake swirl looks like it took hours but honestly takes about ten extra minutes.
- You finally have a reason to keep that discard instead of guiltily pouring it down the drain.
02 -
- Underbaking slightly is always better than overbaking because these bars continue cooking in the pan after you pull them out.
- The swirl technique matters less than you think, so do not stress about making it look perfect because imperfection is part of the charm.
- Chilling is not optional if you want those clean bakery style edges that photograph beautifully.
03 -
- Run your knife under hot water and wipe it dry between each cut for slices so clean they look like they came from a bakery window.
- If your cream cheese has lumps no matter how long you beat it, pass it through a fine mesh strainer and start over, because smooth cheesecake batter is worth the extra step.