Oops! I think I might be a blackberry addict now.. After the apple and blackberry tart I made with Nadine, I couldn’t help but scavenge for blackberries in my area too! They weren’t as plump as last week’s, but yummy enough to make some jam and lovely blackberry blondies! And I got a nice forest walk out of it too.
I love white chocolate, but it can be a bit sweet sometimes. The blackberries have a nice tang to them which cuts through that sweetness for perfect harmony in this blondie! So why not go out and forage for some blackberries in the woods yourself and bake something delicious?
Blackberry Blondies Recipe
Adapted from The Hummingbird Bakery Cookbook
For 16 small blondies or 9 large ones
75 grams white chocolate, chopped
65 grams unsalted butter
75 grams caster sugar
3/4 teaspoon vanilla extract
100 grams plain flour
pinch of salt
100 grams blackberries (fresh or frozen)
- Preheat the oven to 170C/325F.
- Grease a 20x20cm baking tin and line it with baking parchment.
- Melt the chocolate and butter in a heatproof bowl over simmering water (au bain marie). Melt until smooth.
- Remove from the heat and add the sugar. Stir until well incorporated. Then add the egg and the vanilla extract and stir quickly so the egg doesn’t scramble. Add the flour and salt and stir until well incorporated. Fold the blackberries in.
- Spoon the mixture into the baking tin and bake for 25-30 minutes or until golden brown. The center should still be soft. Leave to cool completely before cutting into the desired size.