Chocolate and Blackberry Shortbread Bars

Preheat oven to 325 F and grease and line an 8×8 inch square pan.

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. This will take about 2 minutes on medium speed.

Tip the shortbread crumbs into your prepared pan and press into the tin until flat and level. Place tin in the oven for 15-20 minutes until slightly crisp on top—it will also look slightly lighter than before baking.

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.

When the shortbread is done, remove tin from the oven. Pour the blackberry mixture on top and place it back 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 it. When done, the middle will still wobble ever so slightly.

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.

Bars will keep in an airtight container, at room temperature for 2 days.