Chocolate and Blackberry Shortbread

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: 55 mins
• 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

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.