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Blackberry Blondies




Source of Recipe


Brenda Lee Olson


Recipe Introduction


Inspired by Leila’s Lindholm’s White Chocolate Blondie in One More Slice


List of Ingredients




2/3 cup (150g) softened cf margarine
1/3 cup (70g) caster sugar
1/3 cup (70g) light muscovado sugar
1 tsp gf vanilla
extractfinely grated zest of 1 lemon
2 large eggs
3/4 cup (160g) gluten free flour blend
1 tsp baking powder
large pinch of salt
1/2 cup (100g) white chocolate, chopped into coarse chunks
1/2 cup (100g) blackberries

Recipe



Line a baking tin, 8in square, with baking parchment paper.

Preheat the oven to 180c/Gas 4 350 F.

Using an electric hand mixer, cream the margarine and sugars until pale and fluffy.

Mix in the vanilla extract and lemon zest before beating in the eggs a little at a time.

Sift the flour, salt and baking powder into a large mixing bowl and then fold into the batter along with the chocolate chunks. "Do not overmix."

Pour the batter into the prepared baking tin.

Stud the blackberries into the batter spacing evenly.

Bake for 20 minutes.

Allow to cool before slicing into squares.

Author's Note: A toothpick inserted into the blondies at this point will NOT come out clean. This is fine. They will set up as they cool.