Sourdough Cheesecake Brownie Bars (Print View)

Fudgy chocolate brownie layers swirled with creamy cheesecake and enhanced with subtle sourdough tang for a rich, marbled dessert experience.

# 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 ounces cream cheese, softened
10 - 1/4 cup plus 2 tablespoons granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make:

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 eggs, sourdough discard, and vanilla extract until the mixture is smooth and homogeneous.
03 - Sift 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 softened cream cheese and sugar together until smooth and creamy. Add egg and vanilla extract, mixing until fully blended and no lumps remain.
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 and use a skewer or knife to swirl through the 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 comes out with moist crumbs attached.
07 - Cool completely in the pan on a wire rack. Refrigerate for 1 to 2 hours before cutting into 16 bars for the cleanest edges.

# Expert Advice:

01 -
  • The sourdough discard adds a barely there tanginess that makes people ask what your secret ingredient is.
  • That marbled cheesecake swirl looks like it took hours but honestly comes together in minutes.
  • They slice beautifully after a chill, making them one of the most photogenic bars in my repertoire.
02 -
  • Do not skip the chill time because warm bars will crumble into a messy heap when you try to cut them.
  • If your sourdough discard has been in the fridge for over a week, give it a sniff first because overly acidic discard can throw off the flavor balance.
  • The bars will continue to set as they cool so pulling them out when the center still has a slight wobble is exactly right.
03 -
  • Cream cheese that is even slightly cold will leave stubborn lumps in your cheesecake batter so let it sit out for at least an hour before starting.
  • Run your knife under hot water and wipe it dry between each cut for the cleanest slices you have ever seen on a bar dessert.

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