Blackberry caramel blondies

Blackberry caramel blondies

These blackberry caramel blondies are the ultimate fruity treat for anyone with a sweet tooth.

Makes 12 pieces

Ingredients

For the blackberry caramel

100g Driscoll’s Sweet Blackberries

30g butter

100g light muscovado sugar

Large pinch of sea salt

100g creme fraiche

For the blondie mix

100g unsalted butter, melted

200g light muscovado sugar

1 large egg

1tsp vanilla extract

1/4tsp salt

120g all-purpose organic flour

60g flaked almonds

100g blackberries, for garnishing

Directions:

Preheat the oven to 180°C. Line a high sided, 18cm x 25cm high sided metal baking tin with greaseproof baking paper.

To make the blackberry caramel, put the blackberries in a non-stick, non-reactive pan and heat over a medium to high heat with two tablespoons of water and a pinch of salt.

Cook for a few minutes, until the blackberries change colour and start to release their liquid and become squishy.

Remove to a bowl and squash with the back of a fork. Wipe out the pan and melt the sugar slowly.

Add the butter and crème fraîche and cook for 3-5 minutes, until you have a smooth caramel sauce.

Add in the blackberries and their juice and cook, stirring into the caramel. You should have a lovely, slightly purple fruity caramel.

Season with salt to balance and bring out the flavours

To make the blondies, in a medium bowl, stir melted butter and brown sugar until smooth.

Add the egg, vanilla, salt and stir vigorously until smooth.

Add the flour and half the almonds and stir until no streaks remain.

Spread half the batter across the baking tin, top with the blackberry caramel, spreading it out as evenly as you can.

Top with the rest of the batter and spread out over the caramel, using a toothpick to marble.

Press in the remaining blackberries and scatter over the flaked almonds.

Bake for 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean.

Transfer quickly and efficiently onto a wire rack to cool, then cut into squares.

Recipe courtesy of Driscoll’s

For more…

Give these baked plums a try for a rich, fruit-based dessert.

Try this BBQ’d Sweet Potato with Spicy Chutney recipe for a side dish that’s full of flavour.

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Blackberry caramel blondies
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