⅓ cup milk
200g white chocolate
1 cup caster sugar
1 cup hazelnut meal
1½ cups plain flour
¼ cup self-raising flour
200g white chocolate, chopped (extra)
1 cup hazelnuts, toasted
2 cups blackberries
icing sugar, to dust
Preheat oven to 180°C.
Grease and line a 20cm x 30cm square baking tin.
Combine butter, milk and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until butter and chocolate melt and mixture is well combined. Remove from heat, set aside to cool.
Transfer to a large bowl. Add sugar, stir to combine. Add hazelnut meal and combined flours. Stir to combine.
Add eggs, stir to combine.
Add extra chocolate, hazelnuts and blackberries and gently fold until just combined. Pour into prepared tin. Bake for 1 hour or until lightly golden and just cooked through.
Remove from oven and set aside in pan to cool completely. Cut into squares. Dust with icing sugar to serve.