Lemon and Poppy Seed Blondies with White Chocolate Chips Recipe
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.
Servings: 15 blondies
Equipment
- Large heatproof bowl
- Rectangle 32x23cm (12"x9") nonstick cake tin
Ingredients
- 350 g soft light brown sugar
- 2 large unwaxed lemons zest
- 240 g slightly salted butter
- 3 medium free range eggs room temperature
- 275 g plain white flour (all purpose flour)
- ½ tsp baking powder
- 200 g white chocolate chips
- 1 tbsp poppy seeds
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
Calories: 362kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 135mg | Potassium: 142mg | Fiber: 1g | Sugar: 31g | Vitamin A: 455IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg
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