Go Back

Blackberry Blondies

yield: 16 bars


  • 6 ounces Valrhona dulcey (see baker's notes) or white chocolate, roughly chopped
  • 4 tablespoons (2 ounces) unsalted butter
  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup plus 3 tablespoons (5.35 ounces) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 8 ounces fresh blackberries


  • Position a rack in the center of the oven and preheat to 350 (F). Lightly spray an 8 x 8-inch cake pan with cooking spray and line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two opposite sides of the pan. Spray the parchment paper too.
  • Place the white chocolate and butter in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat to melt the chocolate and butter, using a heatproof rubber spatula to stir and scrape the sides of the bowl occasionally, until the butter and chocolate have melted and combined, about 10 minutes. Set the double boiler or bowl on a wire rack and cool slightly until warm but not hot.
  • Whisk the sugar and vanilla into the chocolate mixture until combined. Whisk in the eggs, one at a time, only adding the next egg when the previous one is fully incorporated. Sprinkle the flour, baking powder, and kosher salt over the mixture and use a rubber spatula to mix the dry ingredients until just combined. Add half (4 ounces) of the fresh blackberries and mix until incorporated throughout the batter.
  • Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle half (2 ounces) of the remaining blackberries over the batter. Bake for 35 to 45 minutes, or until a skewer inserted into the center of the blondies comes out with a few crumbs attached. Transfer to a wire rack and immediately press the remaining blackberries on the surface of the blondies. Be careful not to press too hard—a gentle push will do! Cool completely on the wire rack before slicing.
  • Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the blondies out of the pan and onto a cutting board. Slice into 2-inch squares and serve. The blondies can be stored in an airtight container or zip-top bag in the fridge for up to 3 days.