Blackberry White Chocolate Chunk Blondies

Blackberry white chocolate blondies 1

I know, blondies are old news around here. But how about a warm batch studded with juicy blackberries and melty white chocolate?

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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.

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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.

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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.

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July 01 2013 09:32 pm | cookies & squares

6 Responses to “Blackberry White Chocolate Chunk Blondies”

  1. Christin on 02 Jul 2013 at 8:17 am #

    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!

  2. Em on 02 Jul 2013 at 9:04 pm #

    Blueberries are smaller and have less moisture in them, so maybe they would work even better?

  3. Christine on 03 Jul 2013 at 8:29 am #

    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.

  4. Julie on 03 Jul 2013 at 8:31 am #

    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.

  5. angela on 04 Jul 2013 at 5:51 pm #

    did you make the ice cream?, because it looks delish!

  6. christine on 06 Jul 2013 at 2:42 pm #

    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!

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