This past January and February were rough months. I insist that March will be much better. I’m starting this month off on a strong positive note by sharing my incredible, Blackberry Dark Chocolate Blondie recipe with you. This is one of the most uniquely delicious, perfectly balanced blondie recipes I’ve ever tasted. These rich, golden blondies are made with brown butter which makes the best blondies. The extra step of browning the butter is so worth it! And, rather than tossing a few blackberries into the batter, a quick homemade blackberry jam intensifies and elevates the blackberry flavor to another level. The fresh blackberry jam swirls together in the oven with pools of melted dark chocolate, creating a wildly delicious flavor experience.
Blackberry Dark Chocolate Blondies
Ingredients
- 1 ¾ cups (240g) blackberries, divided
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- ¾ cup (170g) unsalted butter, cubed
- 1 ½ cups (192g) all purpose flour, sifted
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 ¼ cups (250g) packed brown sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons pure vanilla extract
- 3 ounces (85g) dark chocolate, broken into bite size pieces
Instructions
- Set aside 3/4 cup (100g) of blackberries. Combine the remaining 1 cup (140g) of blackberries with the granulated sugar, lemon juice and cornstarch in a small saucepan. Bring to a boil, over medium heat. Boil for 1 minute. Turn the heat down to low and simmer, stirring occasionally, until the blackberries soften and break down, about 6-8 minutes. Smash the blackberries with the back of a spoon as they cook. Pass the blackberries through a sieve or a food mill to remove the seeds. Stir in the reserved blackberries and set aside to cool to room temperature.
- In a medium-sized light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
- Preheat the oven to 325ºF. (165ºC). Line an 8-inch square baking pan with parchment paper, leaving a couple of inches of overhang.
- In a medium-sized bowl, whisk together the flour, salt, and baking powder until well blended.
- Add the brown sugar to the browned butter. Whisk until smooth. Add the egg, egg yolk and vanilla extract. Whisk until smooth and well blended. Stir in the flour mixture just until combined.
- Set aside a few of the larger chocolate pieces for the top of the blondies. Stir the remaining chocolate pieces into the batter. Spread half of the batter into the baking pan. Spoon generous 2 tablespoon-size portions of batter into the pan, distributing them all over the surface. Spoon the blackberry mixture in between the batter portions. Top with the reserved chocolate pieces.
- Bake until the top of the batter is set and light golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 25-30 minutes.
