Sort ingredients
dan78
QR Code
Listen
Pdf
Preheat the oven to 180°C fan and line a 20cm square tin.
Mix the melted butter and brown sugar together, then stir in the flour until you have a soft, crumbly dough.
Press roughly two-thirds firmly into the base of the tin.
Gently toss the blackberries with the cornflour, then scatter them evenly over the base.
Crumble the remaining dough over the top in chunky pieces, leaving a few gaps for the berries to peek through.
Bake for 35–40 minutes, until deeply golden and the blackberry juices are bubbling around the edges.
Leave to cool completely in the tin before slicing - or chill for 30–45 minutes once cool if you want really neat squares.