Blackberry, brown butter and almond squares (2024)

Home > Teatime traybake recipes > Blackberry, brown butter and almond squares

By: Debora Robertson

• Published:6 Aug 24
• Updated:9 Aug 24

• Test kitchen approved

Been blackberry picking? Use up your hedgerow haul in this gorgeous traybake recipe from food writer Debora Robertson.

Debora says: “This is so simple and so good. The brown butter adds an extra level of fancy, but you simply mix the wet ingredients with the dry and you’re done. Serve cold with tea or coffee, or warm with custard or cream. You could also use blueberries or raspberries.”

Discover more of our favourite teatime traybake recipes.

Ingredients

• 300g unsalted butter, plus extra to grease
• 200g ground almonds
• 200g caster sugar
• 160g self-raising flour
• 1 tsp baking powder
• ½ tsp fine salt
• 2 lemons
• 3 medium free-range eggs, lightly beaten
• 60ml whole milk
• 220g blackberries

For the topping

• 40g unsalted butter
• 40g self-raising flour
• 25g caster sugar
• 50g flaked almonds

Specialist kit

• 23cm x 32cm baking tin

Method

1. Heat the oven to 160°C fan/gas 4. Grease and line the baking tin with butter and baking paper, then butter the baking paper.
2. Put the 300g butter in a small saucepan over a medium heat. It will initially melt, then foam, then begin to turn a pale amber colour with the milk solids dropping to the bottom of the pan. Once it’s golden and smelling deliciously nutty and fragrant, pour it into a large jug or bowl and leave to cool until tepid.
3. Meanwhile, tip the ground almonds, 200g sugar, 160g flour, baking powder and salt into a mixing bowl and stir well. Finely zest both lemons into the bowl (see Tips).

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4. In a separate small bowl, make the topping. Rub together the butter and flour with your fingertips, then stir in the sugar and a pinch of salt. Fold in the flaked almonds.
5. When the brown butter is just warm to the touch, gently whisk in the eggs and milk. Make a well in the centre of the dry ingredients, then slowly pour in the butter mixture, stirring with a wooden spoon or spatula until just combined (try not to overmix). Pour the batter into the prepared tin, then gently smooth the top with the back of a spoon. Scatter over the blackberries, pressing them in lightly, then sprinkle the flaked almond mixture over the top.
6. Bake for 40 minutes or until the top is golden and a toothpick pushed into the centre comes out clean. Leave to cool in the tin for 10 minutes, then either cut and serve immediately as a pudding or transfer to a wire rack to cool completely.

Nutrition: per serving

Recipe By:

• Published:6 Aug 24
• Updated:9 Aug 24

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