This time last year, blackberries were abundant in our area. We have a lovely local walk and can easily fill a couple of punnets worth so I’d planned to make something yummy. However, this bizarrely long heat wave we have experienced means they just haven’t ripened and so I’ve given up waiting.
Here’s a lovely recipe that makes delicious moist blondies. The shy sister of the popular chocolate brownie can definitely hold her own. Lots of similar recipes call for raspberries and although I’m a big fan, it’d seem a shame to overlook the blackberries. Maybe next year they will be made with foraged fruit but for now, the blackberries are from the supermarket.
The best part about this recipe is that apart from the chocolate and blackberries, you’ll likely have everything else you need in the cupboard.
Ingredients:
- 250g of Butter (personally we love salted but either is fine)
- 250g of Caster Sugar
- 3 Large Eggs
- 1Tsp of Vanilla Extract
- 175g Plain Flour
- 250g of White Chocolate (either chocolate chips or just a bar cut into small pieces)
- 170-200g of Fresh Blackberries (we just used the whole punnet)
Here’s What to Do
1) Get your oven set to 170 degrees and dig out a square tin. Ideally you want a 9x9inch/22cm one but I only had a smaller one about 7inch/19cm and the mix just about fitted. Grease and line with baking paper.
Baking Tip: Save butter wrappers to grease baking trays without mess. Click To Tweet
2) Slowly belt the butter. I chopped it up and heated for burst of 20-30 seconds in the microwave until it was liquid.
3) Using an electric whisk, whisk together the 3 eggs, caster sugar and vanilla. This is best on a high speed for a couple of minutes until it is light and mousse like.
4) Turn the speed down and bit by bit add the melted butter ensuring its combined before adding more.
5) Remove the bowl and sift in the flour. Gently fold in until everything is combined.
6) Chop up the chocolate and add with the blackberrries to the mixture. Stir though gently.
7) Pour into the prepped tin and bake for 40-45 minutes. Because blondies and brownies are quite dense they take quite some time to cook. When the top is golden (after 20-25min), cover with foil and check every 10 minutes. Take a sharp knife and insert. When it comes out clean, your blondies are ready. In my oven this took 45 minutes.
8) While you wait make good use of your time and make sure the bowl is well cleaned. I had a few helpers for this job.
9) Allow to cool completely before turning out. I then cut 4×4 to get 16 decent portions.
I’d love to know what else you bake with blackberries.
PIN FOR LATER
