We’re coming to the end of bramble season – boo! – but this recipe is perfect for eking them out a little longer. Addictively fudgy, these blackberry bay blondies have chunks of white chocolate and are swirled with homemade blackberry bay jam. They’re lovely with a cup of tea but equally would make an indulgent treat served warm with a scoop of ice cream. To make them, you will need:
175 g unsalted butter, plus extra to grease
275 g light brown sugar
2 large eggs, beaten
2 tsp vanilla extract
200 g plain flour
1 tsp baking powder
175 g white chocolate chunks
120g blackberry and bay jam (I use Jen’s recipe here).
Grease and line a 20.5cm square cake tin with baking parchment. Preheat oven to 180C (160C fan)/ Gas 4. Melt the butter in a medium pan, remove from heat and whisk in the brown sugar (it won’t completely emulsify). Leave for 10-15min, until cool.
Whisk in the eggs and vanilla. Fold in the flour and baking powder until just combined, then mix in the chocolate chunks.
Spread the mixture into the prepared tin and swirl with the jam (you might need to give it a quick blast in the microwave to loosen it) using a skewer.
Bake for 30 – 35 minutes until the top is shiny and slightly cracked and the blondie doesn’t wobble when you shake the tin. Cool completely, cut into squares and serve.
What are you baking this weekend?