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Chocolate and Blackberry Shortbread Bars | Annie's Noms

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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 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


  • 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.


Recipe by Annie of Annie's Noms *I use this site and this site to convert my measurements from cups to grams.