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Chocolate and Blackberry Shortbread

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“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.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325F and grease and line an 8x8 inch square pan.
  2. 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.
  3. Tip the shortbread crumbs into your prepared pan and press into the tin until flat and level.
  4. Place in the oven for 15-20 minutes until slightly crisp on top - it will also look slightly lighter than before baking.
  5. 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.
  6. 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.
  7. 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.
  8. Bars will keep in an airtight container, at room temperature for 2 days.

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