I’d like to preface this by saying I typically loathe blackberries with an intense passion.
(I know, right? I am weird. Newsflash of the century, really).
This probably has to do with the fact that I am pretty sure they are the berries I stuffed my face with in my freshman year of high school from the mystery bush that protruded from a backyard onto the field where we had P.E. I remember feeling very strange after that, so maybe they weren’t blackberries after all but instead some strange hallucinogenic berry I consumed. Or poison.
And then there’s the fact that I had this ex boyfriend who like, loved blackberries. He always talked about going blackberry picking in Washington and bought handfuls of pints at Trader Joe’s. Because I really liked him, I tried to really like blackberries. I mean, tried as hard as I tried to like going to the gym (which he also liked to do), tried to like wearing tank tops (which I feel only enhance my broad shoulders), and tried to like getting pedicures (which he didn’t like to do, but I feel so weird about doing for some unknown reason).
Shocker of the year? It didn’t work. I never could get there mentally. So I threw out all my tank tops and gave up liking blackberries. C’est la vie.
But, since I like YOU and you probably like blackberries (as most of the population does), I decided to make YOU these blondie bombs bursting with blackberry goodness. Note that these are actual blackberries, not mystery fruit from your high school’s track field. This is an important factor here.
These Blackberry Pie Blondie Bombs start off like this: a fudgy, brown sugary blondie is wrapped around a teensy piece of crisp and juicy blackberry pie. Then the whole thing is dunked under a blanket of white chocolate and adorned with a single blackberry. Simple, beautiful, and scrumptious. And? I liked them. I actually liked them. Probably because it involved pie, but whatever. I liked them. Tank tops? Still no. Gym? HA.
For these bombs, I used those simple $1 handpies you can find at any supermarket or convenience store – you know the ones in the crinkly paper wrapper. You can use any fruit-based pie you’d like and I’m particularly drawn to the idea of using apple or cherry, but for this I used a mixed berry which tastes more blackberry-ish than anything else. Again, any fruit filling will work. Leave the chocolate and banana cream for yourself for now, save the fruity stuff for bombing later.
Also? The verb ‘bombing’ totally works here since we’re making blondie bombs. In case you were wondering.
Bombs away, my blackberry friends!
Blackberry Pie Blondie Bombs
- 1 cup (2 sticks) unsalted butter
- 2 cups brown sugar I used dark, but either works
- 2 eggs
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- Pinch salt
- 2½ mixed berry hand pies or another fruit-flavored hand pie of your choice
- 1 pkg Vanilla CandiQuik
- 15 blackberries
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside. In a large microwave-safe bowl, melt the butter. Stir in the brown sugar to combine. Stir in the eggs and vanilla extract until combined. Lastly, add in the flour and pinch of salt until a thick batter has formed.
- Spread the batter evenly into the prepared pan and bake for 20 minutes. Remove from oven and cool completely.
- While blondies cool, prepare your pies. Cut each hand pie into 6 equal pieces so you have a total of 18. You'll only need 15 for this, so eat the extra three 🙂 Place them on a foil-lined baking sheet and freeze until completely solid.
- Cut each blondie into about 1-2" square. Flatten it in the palm of your hand and wrap it around a frozen pie piece, rolling it in your hand to pinch the blondies around the pie to seal it. Return to the baking sheet and freeze until firm, about 30 minutes.
- Melt the CandiQuik according to package directions. Drop each bomb into the melted white chocolate and coat completely, allowing excess to drip off. Return to the baking sheet and immediately garnish with a blackberry. Bombs can be stored in the fridge (with berries on top) for 2 days or room temperature for up to 1 day.
These are so fruity, sweet and perfectly spiced from the buttery blondies, the crisp pie crust and the juicy brightness of the blackberries. You could also drizzle these with chocolate for a prettier look and for a contrast in flavor and color.