Sunday is the day that I put together care packages to send up to my son who is away at college. I always like to bake him cookies, and pack them along with items that I know that he will need while up at school. Today, I made him a box of goodies that are very reminiscent of home. Blondies baked with fresh Oregon blackberries…
Here in the valleys of Southern Oregon we have blackberry bushes growing all over the place. They are found growing on roadsides, along the banks of creeks, and even in the middle of town right next to the freeway. Some people consider them a noxious weed, but I think otherwise and consider them a gift. I adore the sweet succulent blackberries and decided to bake them in one of my favorite blondie recipes.
The toughest part about baking these Blackberry Blondies is that I have to figure out just how many of these I will send up to G and how many I will keep here at home. Enjoy! Tessa
- 1/2 cup melted butter
- 1 cup packed brown sugar
- 1 egg (beaten lightly)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 cup flour
- 1/3 cup white chocolate chips
- 1/3 cup coarsely chopped blackberries
Begin by preheating your oven to 350 degrees. Grease and flour an 8 inch square pan. Grab a medium sized mixing bowl and mix together the butter and brown sugar. Add the eggs and vanilla. In a separate bowl, mix together the baking powder, baking soda, salt and flour. Slowly add the dry ingredients to the wet ingredients. Fold in the white chocolate chips. Gently fold in the blackberries. Be careful to not over mix the blackberries. If you do, you won’t have blondies, you will be purplies…
Place in pan, and spread batter evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Remove from oven, let cool and slice into 16 – 2 inch squares. Enjoy!