In this weeks bake, is all about seasonal fruits, along with some slightly less healthy bits and bobs.
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 popped 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 a 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.
This post will appear on Lucy Loves later this week.
One Bowl Blackberry Blondies Recipe
Makes 16 squares, or less if you make them bigger, obviously
You will need a large bowl and a lined 20cm square baking tin
- 115g butter
- 215g soft light brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- good pinch salt
- 130g plain flour
- 150g white chocolate, chopped or use chocolate chips
- 150g blackberries
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 too, well wrapped.