Every summer my go-to and most popular traybake recipe is a wonderful white chocolate and raspberry blondie. So I’ve been doing a bit of experimenting for a more autumnal version, and the results were so delicious. The sharp blackberries and rich dark chocolate compliment each other beautifully and cut right through the sweet toasty vanilla flavour of the blondie.
300g light muscovado sugar
3 large eggs
1 tbsp vanilla extract
1/2 tsp salt
200g plain flour
100g dark chocolate, chopped into chunks
Preheat the oven to 180, then grease a 9″x12″ roasting tin and line with baking paper.
Put the butter into a saucepan and melt over a low heat, until the white solids begin to turn golden and smell lovely and nutty, then set aside to cool.
Crack the eggs into a bowl, add the sugar and whisk with an electric handheld mixer until pale and thick.
Add the butter, vanilla and salt to the bowl, then tip in the flour and fold the mixture together.
Fold in half the chocolate chunks.
Pour the batter into the pan, then dot the blackberries and the rest of the chocolate into the mix
Bake in the oven for 30-40 minutes until golden but still slightly gooey in the middle.
Leave to cool for ten minutes in the pan, then cut into squares and transfer to a cooling rack
Great with a nice cup of tea, or serve slightly warm with ice cream or custard for a seriously good pud.