Sourdough Cheesecake Brownie Bars (Printer-friendly)
Fudgy brownie layers meet tangy cheesecake swirls with unique sourdough depth.
# 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 oz cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract
# How-To Guide:
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 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 lump-free. Add the egg and vanilla extract, mixing until fully blended and smooth.
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 on top, then use a skewer or knife to swirl through both layers, creating a marbled pattern.
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 attached.
07 - Allow the bars to cool completely in the pan on a wire rack. Refrigerate for 1 to 2 hours for clean, sharp edges when slicing. Cut into 16 even squares using a sharp knife.
# Expert Advice:
01 -
- The tang of sourdough cuts through the richness in a way that makes each bite feel lighter than any brownie has a right to be.
- That marbled cheesecake swirl looks like you spent hours, but the whole thing comes together in one pan with zero fuss.
- It uses up discard you were going to throw away, which feels like a small kitchen victory every single time.
02 -
- Underbaking slightly is far better than overbaking because these bars set further as they chill and nothing rescues a dry brownie.
- The sourdough flavor is subtle, not sour, so do not worry about it tasting like bread.
03 -
- Run your knife under hot water and wipe it dry between each cut for bakery clean edges that make people think you bought them.
- These bars freeze beautifully wrapped individually in parchment, so make a double batch and hide half for yourself.