Gather & Feast

Blackberry and almond butter blondies recipe

Slow Living LDNby Slow Living LDN
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Blackberry and almond butter blondies recipe

When blackberries are in season, we always try to make the most of them. These tart berries add delicious contrast to sweet baked goods and seasonal salads. They also garnish the ever popular gin-based Bramble cocktail.

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Blackberries are easy to forage and find along hedgerows from late August into September, but you’ll also be able to find British-grown blackberries in some supermarkets at this time too. When picking blackberries, look for plump, shiny berries which pull away easily from the white inner.

In this late summer-early autumn blondie recipe, moreish crunchy almond butter and ripe blackberries offer a twist on a classic. The almond butter is swirled through the top of the batter just before baking using a knife or skewer. The addition of this nutty butter creates extra flavour to cut through the sweet white chocolate.

We used crunchy Meridian almond butter which doesn’t include any additional ingredients. Whichever brand you choose, opt for palm oil-free and watch out for any additional sugar – this recipe is sweet enough without it!

When it comes to brownies and blondies, we all have our preferences. If you prefer cakier blondies, this recipe isn’t the one for you. These blondies are dense, squidgy and chewy with a flaky top and require chilling to firm up before slicing into squares for serving. They’re a real seasonal treat for those with a sweet tooth.

Pan of blackberry blondies
Blackberry and almond butter blondies

Blackberry and almond butter blondies

Dense and fudgy white chocolate blondies with tangy blackberries and moreish crunchy almond butter.
Prep Time 45 minutes
Cook Time 40 minutes
Servings 16

Ingredients
  

  • 200 grams unsalted butter
  • 250 grams light brown sugar
  • 250 grams white chocolate (chopped)
  • 2 eggs
  • 1 yolk
  • ½ tsp vanilla bean paste
  • 275 grams plain flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 75 grams blackberries
  • 5 tsp crunchy almond butter

Steps

  • Preheat the oven to 180℃ or 160℃ fan and line a 9in x 9in baking pan with baking paper which overhangs.
  • Put the butter, sugar and 150g of the white chocolate in a pan and melt over a low heat. Stir continuously. Don't worry if the butter separates a little. Leave to cool.
  • Once cool, whisk in the two eggs and the yolk one at a time, followed by the ½ tsp vanilla bean paste.
  • In a separate bowl, combine the flour, salt and baking powder.
  • Slowly add the flour to the melted butter and sugar mixture.
  • Stir in half the blackberries and the remaining white chocolate.
  • Transfer to the lined pan. Spoon on the teaspoons of almond butter and use a knife or skewer to swirl through the batter in figure of eight movements.
  • Dot the remaining blackberries across the top of the batter.
  • Bake for 35-45 minutes. Keep checking – a skewer should come out relatively clean but the centre may still have a slight wobble. If very wobbly, return to the oven for a couple of minutes. Cool and then chill in the fridge for 2-3 hours to firm up, or overnight, if you have time.

Recipe Notes

  • We used crunchy almond butter made from 100% almonds and no added sugar or other ingredients.
  • If your blondies sink in the middle when cooling, you may need to cook them for a few more minutes next time. Alternatively, you may have overmixed the eggs and added extra air to the batter.
  • These blondies last for 4-5 days in an airtight container in the fridge or at room temperature.
  • Most of the prep time is waiting for the melted sugar, butter and chocolate mixture to cool.