Blackberry and almond butter blondies

Dense and fudgy white chocolate blondies with tangy blackberries and moreish crunchy almond butter.

Prep Time 45

Cook Time 40

Servings 16

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.

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.