Pumpkin Spice Blackberry & White Chocolate Blondies

Pumpkin Spice Blackberry & White Chocolate Blondies

If you can resist spooning all of your Pumpkin Spice Almond Butter straight from the jar, we can HIGHLY recommend baking (& eating) these Pumpkin Spice Blackberry & White Chocolate Blondies. Ours lasted for about 10 mins out of the oven.

Makes 16

Prep and cooking time – 1 hour


  • 150g butter
  • 100g white chocolate chunks
  • 200g caster sugar
  • 3 eggs, beaten
  • ½ tsp vanilla extract
  • 150g flour
  • 100g blackberries
  • 75g Pumpkin Spice Almond Butter



  • Grease and line 20cmx20cm brownie tin
  • Preheat oven to 180/160 fan
  • Melt the butter and 30g of the white chocolate and then cool to room temp.
  • Add the sugar, then stir in eggs and vanilla extract, add flour and fold to combine.
  • Stir through berries and chocolate chunks and pour into tin. Pop in oven for 35 minutes or until just set in the centre.
  • Allow to cool and then cut into squares and drizzle with nut butter before serving.
  • Enjoy! 

Pip & Nut Pumpkin Spice Almond Butter