Chocolate And Blackberry Shortbread Bars

• FOR THE SHORTBREAD:
• 1 stick Unsalted Butter, Set Out 10 Minutes Before Required
• 1-1/2 cup All-purpose Flour
• 1/4 cups Cocoa Powder
• 2 Tablespoons Cornstarch
• 3 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract
• FOR THE BLACKBERRY TOPPING:
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 2 Large Egg Yolks
• 2 cups Fresh Blackberries, Pureed
• 1 pinch Salt
• 2 Tablespoons All-purpose Flour

1. Preheat oven to 325 F and grease and line an 8x8 inch square pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Bars will keep in an airtight container, at room temperature for 2 days.

shortbread, butter, allpurpose, ubc, cornstarch, powdered sugar, vanilla, milk, egg yolks, fresh blackberries, salt, allpurpose

Taken from tastykitchen.com/recipes/desserts/chocolate-and-blackberry-shortbread-bars/ (may not work)