Dinner
Plumcot Farro Salad
50 min
Ingredients:
Brownie
1/2 cup butter, salted3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp. baking powder
Cheesecake
8 oz cream cheese, softened1 egg, room temp.
1/4 cup sugar
1 tsp. vanilla extract
Compote
1/2 cup fresh blackberries1 tsp. fresh lemon juice
1 tbsp. sugar
Steps:
Prepare the blackberry compote.
In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the berries begin to break down and the mixture thickens. Remove from heat and set aside to cool.
Preheat the oven.
Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
Make the brownie batter.
In a mixing bowl, combine the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Prepare the cheesecake layer.
In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. Set aside.
Assemble the layers.
Pour the brownie batter into the prepared baking dish and spread evenly. Carefully spoon the cheesecake mixture over the brownie layer, smoothing gently.
Add the blackberry swirl.
Drop small spoonfuls of the cooled blackberry compote over the cheesecake layer. Using a knife or skewer, gently swirl the compote to create a marbled design.
Bake.
Bake for 40–45 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Cool, chill, and enjoy!
Allow the brownies to cool completely, then refrigerate until fully chilled. Slice into squares and enjoy!
