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
1/3 cup butter
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped white chocolate
1/2 cup fresh or frozen blackberries
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.
Makes 16 blondies.