Swirled Berry Blondies
Time: 1 hour and 10 minutes
Serves: 8 - 10
These swirled berry blondies are rich, buttery bars featuring luscious swirls of homemade raspberry and blackberry quick jam. They’re topped with a crunchy crumble that adds a delightful texture and extra flavor. The combination of sweet, tart berries and buttery blondie base makes them irresistibly delicious.
Prep Time:
20 minutes
Cook Time:
50 minutes
Serves:
8 - 10
Perfect for:
Afternoon Snacks
Bookclub Bites
Finger Foods
Kid Favorites
Raspberry Desserts
Ingredients
Quick jam
- 1 package (6 ounces) Driscoll’s Raspberries
- 1 package (6 ounces) Driscoll’s Blackberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Crumble
- 1/2 cup (1 stick) unsalted butter, chilled
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Dough
- 1 cup (2 sticks) unsalted butter
- 3 cups brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white or dark chocolate chips (optional)
Directions
Quick jam
- RESERVE 6 raspberries from 1 package (6 ounces) raspberries.
- PLACE remaining raspberries into a sauce pan.
- RESERVE 6 blackberries from 1 package (6 ounces) blackberries.
- ADD remaining blackberries to saucepan.
- ADD 1/2 cup granulated sugar.
- ADD 1 tablespoon lemon juice.
- COOK over medium heat and STIR and MASH occasionally until berries are pureed and mixture thickens slightly, 8 – 10 minutes.
- PRESS mixture through a fine mesh sieve using the back of a ladle or large spoon and DISCARD solids (optional).
Crumble
- CUBE 1/2 cup (1 stick) chilled unsalted butter and PLACE into a medium mixing bowl.
- ADD 1 cup all-purpose flour.
- ADD 1/2 cup brown sugar.
- ADD 1/2 teaspoon cinnamon.
- ADD 1/8 teaspoon salt.
- CUT mixture together using a pastry cutter or large fork until crumbly.
- CHILL crumble until needed.
Dough
- PREHEAT oven to 350°F.
- LINE a 9-inch x 13-inch baking dish with parchment paper and SET ASIDE.
- MELT 1 cup (2 sticks) unsalted butter slowly. Do not allow to boil.
- TRANSFER butter to large mixing bowl and ALLOW to cool somewhat.
- ADD 3 cups brown sugar.
- STIR until smooth.
- ADD 4 large eggs.
- ADD 2 teaspoons vanilla extract.
- STIR thoroughly to combine.
- ADD 3 cups all-purpose flour.
- ADD 1 teaspoon baking powder.
- ADD 1 teaspoon salt.
- STIR gently to combine. Do not over mix.
- FOLD IN 1 cup white or dark chocolate chips, if using.
- PLACE two-thirds of batter into prepared baking dish and SPREAD evenly.
- SPRINKLE half of quick jam over batter.
- DOLLOP remaining batter over quick jam.
- DOLLOP remaining quick jam over batter.
- PULL a butter knife through layers several times to CREATE a marbled effect. Do not over mix.
- SCATTER reserved raspberries and blackberries over mixture.
- SPRINKLE crumble evenly over mixture.
- BAKE 35 – 40 minutes until top is golden and edges are set.
- SERVE warm or at room temperature.
