Lemon and poppy seed blondies will be your new obsession. Made in a single bowl, they’re chewy, gooey and delicious with notes of citrus and hint of pepperiness from the poppy seeds.
I’d been craving these for some weeks before I go around to making them, and then had a few test run-throughs to get the perfect balance of flavours.
And let me tell you, I did not grow tired of them at all. They’re just so darn tasty.
To make these beautiful lemon and poppy seed blondies, you’ll start by rubbing lemon zest together with light brown sugar to release all those beautiful citrus oils into the batter.
You’ll then stir in melted butter, followed by eggs, then flour and a touch of baking powder, and finally a generous few handfuls of white chocolate chips.
That’s all that’s involved in making the batter!
You’ll then spoon the batter into a lined tray and bake until only just cooked, because you want those perfectly squidgy middle pieces to really hold their cookie-dough like texture once cooled and firmed.
I’ve never known a batch of sweet treats disappear so fast when shared with friends and colleagues as these blondies do, so I know you’re going to love them.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 350 g (12.3 oz) soft light brown sugar
- 2 large unwaxed lemons zest
- 240 g (8.5 oz) slightly salted butter
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
- 1 tbsp poppy seeds
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
Preheat your oven to 180C (160C fan / 350F).
Put the soft brown sugar and lemon zest in a bowl.
Rub together to release the lemon oils. (Pop the zested lemons in the fridge as you'll need them later.)
Melt the butter and add to the sugar.
Stir through.
Add the eggs.
Stir again.
Now add the flour and baking powder.
Mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
Add the white chocolate chips.
Mix.
Finally, add the poppy seeds.
Fold together.
Spoon into a lined baking tray.
Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Place the tin on a wire rack and allow to cool complete, then pop in the fridge for a couple of hours or overnight until completely firm.
Once set, lift the blondies onto a serving board, remove the baking paper and slice into 12 squares (in a pattern of 3 by 4).
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Lemon and Poppy Seed Blondies recipe
Lemon and Poppy Seed Blondies with White Chocolate Chips Recipe
Ingredients
- 350 g (12.3 oz) soft light brown sugar
- 2 large unwaxed lemons zest
- 240 g (8.5 oz) slightly salted butter
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
- 1 tbsp poppy seeds
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
- Preheat your oven to 180C (160C fan / 350F).
- Put the soft brown sugar and lemon zest in a bowl and rub together to release the lemon oils. (Pop the zested lemons in the fridge to use for something else.)
- Melt the butter and add to the sugar, then whisk in the eggs.
- Add the flour and baking powder and mix together until smooth - the batter may be quite liquid if the butter was warm, but that's fine.
- Add the white chocolate chips and poppy seeds. Fold together.
- Spoon into a lined baking tray.
- Bake for 24-26 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Place the tin on a wire rack and allow to cool complete, then pop in the fridge for a couple of hours or overnight until completely firm.
- Once set, lift the blondies onto a serving board, remove the baking paper and slice into 12 squares (in a pattern of 3 by 4).
Nutrition
More blondie recipes to try
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