Chocolate and Blackberry Shortbread

Name: Chocolate and Blackberry Shortbread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 1/2 cup unsalted butter, set it out of the fridge 10 minutes before; 1 1/2 cups plain flour; 1/4 cup cocoa powder; 2 tablespoons cornflour; 3 tablespoons icing sugar; 1 teaspoon vanilla extract; 14 ounces condensed milk; 2 large egg yolks; 2 cups fresh blackberries, pureed; 1 pinch salt; 2 tablespoons plain flour

Submitted by anniesnomsblog

"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."

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photo by anniesnomsblog

Ready In:: 55mins
Ingredients:: 11
Serves:: 12

ingredients

For the shortbread
¹⁄₂ cup unsalted butter, set it out of the fridge 10 minutes before
1 ¹⁄₂ cups plain flour
¹⁄₄ cup cocoa powder
2 tablespoons cornflour
3 tablespoons icing sugar
1 teaspoon vanilla extract
For the blackberry layer
14 ounces condensed milk
2 large egg yolks
2 cups fresh blackberries, pureed
1 pinch salt
2 tablespoons plain flour

directions

Preheat oven to 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.