One Bowl Blackberry Blondies Recipe
Autumn, the season of something or other and mellow fruitfulness. I was never very literary, however, I do love a bit of mellow fruitfulness. Or blackberries to be more precise. I do find, as with raspberries, their seediness somewhat offensive, however, when they are cooked they seem less annoying and much more delicious. Likewise, I have fairly strong opinions on white chocolate. Couldn’t eat a whole bar of it even if my life depended on it, but tucked into a cake batter, I can devour it by the mouthful. Throw these two special ingredients together, mix with some other gubbins and you get today’s rather delightful One Bowl Blackberry Blondies.
Blondies are, as you know, the lighter but nonetheless fudgy, better looking sister to a brownie. They are super sweet, not a bad thing, unless like me you are trying to lay off the sugar, with a crisp crust and wonderfully almost undercooked centre. They cry out for chunks of white chocolate and as it turns out, they also pair quite nicely with a blackberry. As this is just the season for these juicy, fragrant berries, I would love to say I foraged for my batch in Richmond Park. But I would be lying, as I bought these beauties from Aldi. I pressed them into the top of the blondie batter where they cooked down and became soft and added a tiny sourness to this sweet bake. And this super speedy recipe is made in, joy of all joys, just one bowl, which, incidently, went straight into the dishwasher, so it was, for me, washing up free. I used Inspired Tastes blondie recipe, with thanks, and made the rest of it up myself.
I do love food blogging, if I didn’t you wouldn’t be reading my thrice weekly ramblings, but I do not love the washing up. So not only are these One Bowl Blackberry Blondies beyond divine, they are a friend to everyone who hates putting their hands in a sink of soapy water.
Here’s the line up for these sweet treats, along with my distinctly unforaged for blackberries. All the most delicious ingredients for some scrumptious blondies.
Make a start with your one bowl, hooray. And your lined 20cm square tin and your pre heated oven to 160 degrees fan assisted. Melt the butter in the microwave or in a pan on the stove. Then whisk in the soft brown sugar until smooth.
Whisk in the egg, just the one, the pinch of salt and the vanilla extract.
Now, fold in the flour, gently, until no floury streaks are visible. Then tip in your chunks of white chocolate and stir again.
Scrape the loaded batter into your lined 20cm square tin and smooth the top. Finally press in the blackberries one by one, pushing them down into the batter.
Bake these loaded blondies for around 3o to 35 minutes or until golden, firm to the touch and a skewer comes out clean when poked in the middle.
Leave to cool for as long as you can before cutting into 16 squares. Then devour these sweet and slightly sour squares.
Sweet treats are lovely and all part of life’s rich pattern. A little bit of deliciousness in moderation is essential and as I love to point out, this has fruit in it so is almost good for you.
One Bowl Blackberry Blondies Recipe
Makes 16 squares, or less if you make them bigger, obviously
You will need a large bowl, again, stating the obvious, and a lined 20cm square baking tin
215g soft light brown sugar
1 1/2 teaspoons vanilla extract
good pinch salt
130g plain flour
150g white chocolate, chopped or use chocolate chips
Pre heat your oven to 160 degrees fan assisted and line a 20cm square baking tin.
In your bowl in the microwave, or in a pan on the stove, melt the butter. Whisk in the soft brown sugar until blended then whisk in the egg, vanilla and salt.
Fold in the flour until you have a smooth batter then lightly stir through the white chocolate. Scrape the batter into your lined tin and smooth the top.
Press in the blackberries evenly over the top of the blondie batter. Bake in your pre heated oven for 30 to 35 minutes or until golden and a skewer comes out clean when poked in the middle. The original recipe said 20 to 25 minutes but mine took longer, so keep an eye on yours towards the end of the baking time.
Leave to cool before cutting into 16 generous squares. These will keep for around 3 days, covered, in a tin or they freeze well too, well wrapped.