Blackberry White Chocolate Chunk Blondies
I know, blondies are old news around here. But how about a warm batch studded with juicy blackberries and melty white chocolate?
Seriously. I’m such a sucker for that dense, chewy brown sugar dough – and when I get inspired by combos like berries and white chocolate (why should scones get all the love?) it only takes 5 minutes to stir up a batch – a good thing when a) you need to know if it works, in the name of research, b) a friend / neighbour / stranger needs a panful of homebaked comfort, or c) you realize shortly before a backyard ‘do that you’re supposed to bring something. This recipe has been called into service for all of the above.
And there’s always d) the raspberries / blackberries are starting to grow in your back yard / back lane and you have the luxury of a neverending bowl of them on your countertop. This is not the case here in my kitchen, but it’s something I aspire to.
Blackberry White Chocolate Chunk Blondies
AuthorJuliePreheat the oven to 350F.
Melt the butter in a medium bowl in the microwave. Stir in the brown sugar, egg and vanilla. Add the flour, baking soda and salt and stir until almost combined; add the chocolate chunks and blackberries and gently stir until blended.
Spread into a greased or parchment-lined 8×8-inch pan and bake for 25 minutes, until golden and the edges are starting to pull away from the pan. Serve as-is or topped with ice cream.
Ingredients
Directions
Preheat the oven to 350F.
Melt the butter in a medium bowl in the microwave. Stir in the brown sugar, egg and vanilla. Add the flour, baking soda and salt and stir until almost combined; add the chocolate chunks and blackberries and gently stir until blended.
Spread into a greased or parchment-lined 8×8-inch pan and bake for 25 minutes, until golden and the edges are starting to pull away from the pan. Serve as-is or topped with ice cream.
I know people ALWAYS ask questions like this but I’m wondering if blueberries would work as well as blackberries. They’re kind of taking over my fridge and freezer.
I’m already making a batch of your almond cheesecake brownie tonight so these will work perfectly alongside.
I hope you’re able to keep cool today. 35 degrees is way up there!
Blueberries are smaller and have less moisture in them, so maybe they would work even better?
I know my life post-flood is getting back to normal when I have time to read your posts. Still out of our house so this will be a nice recipe to share with the friends who have so graciously given us their home to use while they are away on vacation. It’ll be a nice little something for them to come home to.
Hey guys! sorry for the slow reply – they’d work fine too. The blackberries sort of contain their juice until you bite into them, so it’s not a problem – but yes, any fresh berry would probably be great in these.
did you make the ice cream?, because it looks delish!
I thought I’d report back that I just made 2 batches of this. One for our hosts who tool care of us for the last 16 days and one batch for us to say; Yahoo! We’re home! These blondies are amazing! Yum!