Recipe: How to make blackberry blondies

The following recipe for blackberry blondies makes 12 pieces and comes from Rosie Birkett via Dricoll's Sweet Blackberries.

Ingredients

For the blackberry caramel

• 100g Driscoll’s Sweet Blackberries
• 100g light muscovado sugar
• 100g creme fraiche
• 30g butter
• A large pinch of sea salt

For the blondie mix

• 100g unsalted butter, melted
• 200g light muscovado sugar
• 1 large egg
• 1tsp vanilla extract
• 1/4 tsp salt
• 120g all-purpose organic flour
• 60g flaked almonds

Method

For 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 fraiche 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

For the blondies

• Preheat the oven to 180 degrees and line a high sided, 18cm x 25cm (7in x 10in) high sided metal baking tin with greaseproof baking paper.

• In a medium bowl, stir melted butter and brown sugar until smooth.
• Next 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 and serve garnished with blackberries.
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