Blackberry & White Chocolate Blondies

Grease and line a 20cm square tin with baking parchment. Preheat the oven to 180C.

Tip the butter into a pan and place over a medium heat. Cook until the butter turns brown and smells nutty – it will foam initially, and then when the foam dies down and the colour has darkened with solid darker bits at the bottom it’s done – this should take about 8 minutes. Remove from the heat and set aside to cool for 10 minutes.

Pour the slightly cooled brown butter into a large mixing bowl – use a spatula to scrape as much of the solids from the pan into the bowl as you can. Pour in both sugars and whisk to combine until smooth. Whisk in the eggs and vanilla.

Sieve the flour into a separate bowl along with the almonds, baking powder and salt. Stir to combine, then fold into the butter mixture in 3 stages until no dry patches are visible. Fold through the white chocolate, then toss 1/3 of the blackberries in flour and fold them through the batter also.

Pour the blondie batter into the prepared tin and slide into the middle shelf on the oven. After 10 minutes, remove from the oven and scatter over the remaining blackberries – this should prevent them from sinking.

Return the blondies to the oven to finish baking for 30-35 minutes, until a skewer inserted comes out clean. Allow to cool for 15 minutes before lifting onto a wire rack to cool completely. Once cool, slice into squares. The blondies will keep covered in the fridge for up to 3 days.