These berry blondies are made using only 5 ingredients which makes them a really simple no-bake dessert or snack. They’re a great lunchbox addition because they can neatly be cut into perfect squares without falling apart. Simply wrap them in cling film when you take them out of the fridge. You can use your favourite berries on them – you can either use whatever’s in season, or you can use frozen berries which are just as nice if you can’t buy them fresh in the supermarket. These berry blondies will keep for a few days, as long as you keep them in a sealed tupperware box! They’re perfect for a children’s birthday party as this recipe makes 20, so there should be enough to go round, and even for seconds. Stack them up on a nice dish and everyone can help themselves!
- 250g shortbread, roughly broken
- 100g pecans
- 500g white chocolate, roughly broken, plus an extra 50g, to decorate
- 200g unsalted butter, cut into small cubes
- 300g fresh mixed berries
Blitz the shortbread in a food processor until fine, then tip into a bowl. Blitz the pecans and add to the shortbread crumbs.
Put the chocolate and butter in a heatproof bowl along with 3tbsp of the biscuit mixture (to stop it splitting) set over a pan of gently simmering water to melt. When the butter has totally melted, mix until smooth and combined, then take off the heat. Scrape into the bowl with the remaining biscuit and nut crumbs, and mix until combined.
Line a 22x32cm brownie tin with baking paper. Add the biscuit mixture, then using a spatula, carefully spread to the edges. Sprinkle over all the mixed berries and leave to set for at least 2 hrs. Melt the remaining chocolate and drizzle over to finish. Cut into small cubes and serve.
Try with milk chocolate or dark chocolate and swap pecan nuts of chopped pistachios instead if you want to experiment.