Friday, April 4, 2014

White Chocolate Lemon Poppyseed Blondies

There is snow outside but I am still trying my hardest to make it feel like Spring! I have been craving a sweet dessert that isn't too heavy or in the shape of a cookie or cake. Good thing I follow Picky Palate's blog and she recently posted a recipe for White Chocolate Lemon Poppyseed Blondies. Let me tell you - these are amazing! The lemon curd with white chocolate and the texture of the poppyseeds makes this dessert a win! They didn't take too long to prep and bake either, plus I am a sucker for white chocolate. I will thoroughly enjoy them over the weekend... if they last that long!

*If you have trouble finding lemon curd, it is in the jelly/jam aisle of your local grocery store, or Whole Foods


- 4 tbsp. unsalted butter
- 3/4 cup white chocolate chips
- 1 cup flour (plus 1 tbsp. at high altitude)
- 1/2 cup sugar
- 1/4 cup white chocolate chips
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 2 large eggs
- 1/4 cup prepared lemon curd
- 2 tbsp. poppyseeds

1. In a microwave safe bowl, heat your butter until melted in the microwave 30-45 seconds. Add white chocolate chips and let sit for 1 minute and stir until smooth. You can heat an additional 15-20 seconds to heat through if necessary.
2. In your mixing bowl, add flour, sugar, salt, baking powder, white chocolate chips and melted chocolate mixture. Stir together well.
3. Add eggs, lemon curd and poppyseeds. Stir until combined.
4. Line a small baking dish with parchment paper and pour batter inside.
5. Bake at 350 degrees for 25-35 minutes, until cooked through. Let cool completely before cutting.


 Green Bowl: Melted butter with white chocolate chips, blended mixture
Bottom Bowl: Dry ingredients with melted chocolate, batter with lemon curd, eggs, poppyseeds

 Batter in parchment paper

White Chocolate Lemon Poppyseed Blondies


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