Chocolate and Blackberry Shortbread Bars
These brightly coloured Chocolate and Blackberry Shortbread Bars are made by marrying a crisp chocolate shortbread with pureed blackberries and condensed milk to create a rich and chocolate-y treat with a soft and gooey topping.
Ingredients
- For the shortbread:
- 1 stick (113g) unsalted butter, set it out of the fridge 10 minutes before
- 1 1/2 cups (210g) plain flour
- 1/4 cup (25g) cocoa powder
- 2 tbsp cornflour
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- For the blackberry layer:
- One 14oz can of condensed milk
- 2 large egg yolks
- 2 cups (320g) fresh blackberries, pureed (my blackberries were HUGE!)
- Pinch salt
- 2 tbsp plain flour
- Blackberries and icing sugar to garnish, optional
Instructions
- Preheat oven to 160C/325F and grease and line an 8x8 inch square pan.
- Make the shortbread first: Place the butter, flour, cocoa powder, cornflour, icing sugar and vanilla into a large bowl, or the bowl of your stand mixer and mix until you have moist crumbs, about 2 minutes on medium speed.
- Tip the shortbread crumbs into your prepared pan and press into the tin until flat and level.
- Place in the oven for 15-20 minutes until slightly crisp on top - it will also look slightly lighter than before baking.
- Whilst the shortbread layer is baking, place the condensed milk, egg yolks, pureed blackberries, salt and flour into a large bowl and beat on medium speed until light and smooth, about 1 minute.
- When the shortbread is done, pour the blackberry mixture on top and place in the oven for 25-30 minutes until lightly golden around the edges and an inserted skewer comes out with just a tiny amount of mixture on - the middle will still wobble ever so slightly.
- Leave to cool completely in the tin, then slice into 12-16 bars. Garnish with a fresh blackberry and a dusting of icing sugar, if desired.
- Bars will keep in an airtight container, at room temperature for 2 days.