Sourdough Cheesecake Brownie Bars (Printable version)
Tangy cheesecake layer swirled through rich, fudgy sourdough brownie base for a uniquely decadent dessert bar.
# What you need:
→ Sourdough Brownie Base
01 - 1/2 cup (1 stick) 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:
01 - Preheat the 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 medium saucepan over low heat, melt the butter and dark chocolate together, stirring constantly until completely smooth. Remove from heat and whisk in the sugar until combined.
03 - Let the chocolate mixture cool for 5 minutes, then whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract and sourdough starter, mixing until smooth.
04 - Gently fold in the all-purpose flour and salt using a spatula, mixing until just incorporated. Do not overmix.
05 - Reserve 1/4 cup of the brownie batter for the swirl topping. 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 until smooth and creamy. Add the egg and vanilla extract, beating until fully combined and lump-free.
07 - Spread the cheesecake mixture evenly over the brownie base in the pan, covering the surface completely.
08 - Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a knife or skewer to drag through the batter, creating decorative swirls across the surface.
09 - Bake for 30 to 35 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs attached.
10 - Allow the bars to cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before cutting into 16 squares.
# Expert Advice:
01 -
- The sourdough tang cuts through the richness in a way that makes these dangerously easy to eat.
- You finally have a use for that discard sitting in your fridge.
02 -
- If the cream cheese is cold, you will get lumps that no amount of beating can fix, so set it out an hour ahead.
- Overbaking is the enemy here because the bars continue to set as they cool, so pull them when the center still has a gentle wobble.
03 -
- The swirl is easiest if your reserved brownie batter is slightly warm and loose, so do not let it sit too long before dolloping.
- Letting the bars chill overnight transforms the texture from good to absolutely unforgettable.