Lemon Poppy Seed Blondies

Lemon Poppy Seed Blondies

Lemon Poppy Seed Blondies

Lemon Poppy Seed Blondies is a recipe that just worked out brilliantly… It’s moments like these when life just feels AWESOME and it’s wonder & beauty just hits you afresh.

So I’m BEYOND excited to share this recipe with you today!

Now you’ve heard it said that “When life hands you lemons, make lemonade!But we bakers can go a bit beyond producing a drink, can’t we? 😉

I got a bag of about 50 huge lemons from my friend Lorraine’s farm the other day! They were bright, super juicy, sweet, tart and perfect! After giving lemons away to most of my friends, I was still left with around 35 of them.

Making Lemonade or lemon bars was the obvious choice, but for some reason I just didn’t get excited about either of those ideas.

 

These Lemon Poppy Seed Blondies are fresh, chewy, zesty, zingy, buttery, juicy, hearty and creamy all in one bite – SUPER yum and satisfying! And of course, no fake lemon flavourings in sight.

A flavour combo that came to mind was lemon & poppy seed. Then my mind jumped to these super delicious cupcakes I bake in my home bakery – Poppy Seed & White Chocolate Cupcakes.

I got the recipe for these cupcakes from a friend who has sworn me to secrecy, so I cannot share it with you. BUT the secret ingredient that makes those cupcakes SO GOOD is coconut 😀

Poppy Seed and coconut pairs brilliantly together and if you add something tart on top of that… the YUM factor is just UNREAL…

So my friend, when life hands you lemons, bake Lemon Poppy Seed Blondies!

 

Recipe Introduction

I’ve posted a recipe for Blondies once before on my blog, but those were Salted Caramel Apple Blondies. The apples in the recipe provide enough moisture to keep the blondie’s texture fudgy. Lemon Poppy Seed Blondies are a bit different though.

We don’t really want these guys to be cakey, so adding enough fat and moisture is essential for achieving the ideal blondie texture.

For this reason I add a lot of butter, white chocolate and also cream to the batter 🙂

I was also completely set on NOT USING ANY LEMON ESSENCE/EXTRACT in this recipe, but only FRESH lemons.

Adding fresh lemon juice as is to the batter would result in a very runny batter and I just couldn’t see that scenario playing out well… So I decided to reduce my freshly squeezed lemon juice! The only other thing left to do was to add a small mountain of finely chopped fresh lemon zest.

 

The kick of bright, zingy lemon comes through BEAUTIFULLY in these lemon poppy seed blondies!

With blondies there is always the concern that they will be too sweet. Brownies & blondies are basically cake with DOUBLE the FAT, double the SUGAR and no raising agents.

The bitterness of dark chocolate and cocoa powder masks the amount of sugar used in brownies, so what is there to absorb the sweetness in blondies?

The lemon zest provides some bitterness and the sharpness of the lemon cuts through a lot of the sweetness. BUT my recipe also uses a bit less sugar than blondies usually do. I’ve replaced some of the sugar with white chocolate and cream – which is not exactly second best, right?

As you know I’m all about FLAVOUR & QUALITY – not just a colossal mountain of sugar, because that’s how it’s “usually done”.

Lemon Poppy Seed Blondies: fresh, chewy, zesty, zingy, buttery, juicy, hearty and creamy all in one bite – SUPER yum and satisfying! And of course, no fake lemon flavourings in sight. #blondiesrecipe #lemonpoppy #lemonblondies

 

These Lemon Poppy Seed Blondies are fresh, chewy, zesty, zingy, buttery, juicy, hearty and creamy all in one bite – SUPER yum and satisfying! And of course, no fake lemon flavourings in sight.

Lemon Poppy Seed Blondies
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 100 g Unsalted Butter
  • 100 g Baking Margarine
  • 50 g Cream (about 33% fat)
  • 70 g White Chocolate, super finely chopped
  • 130 g White Sugar
  • 100 g Demerara Sugar/Soft brown sugar
  • 135 g Egg (2 x-large eggs + 1 yolk)
  • ½ Tbsp Vanilla Extract
  • 1 Tbsp Lemon Zest, finely chopped and packed tightly into the spoon
  • 60 ml Fresh Lemon Juice
  • 40 g Poppy Seeds
  • 45 g Desiccated Coconut
  • 200 g All Purpose Flour
  • 5 g Salt
Instructions
  1. Reduce the fresh lemon juice by two thirds on a low simmer. You should end up with 20 ml of reduced lemon juice.
  2. Sift flour and salt in a large bowl, set aside.
  3. Preheat your oven to 180°C/356°F.
  4. Melt butter, margarine and cream in a stand mixer mixing bowl in the microwave for 3 mins. It must boil before you continue.
  5. Stir in sugars and 50 g of the white chocolate. Microwave again for 30 seconds. Stir thoroughly and microwave once more for 30 seconds.
  6. Mix on medium speed with paddle attachment for about 30 seconds. The Sugars should stick to the paddle when you lift it up.
  7. Add eggs, lemon zest, reduced lemon juice, poppy seeds, coconut and vanilla. Stir until roughly combined.
  8. Add dry ingredients. Beat on low speed for 30 seconds. Stop mixer and scrape down the sides of the bowl with a spatula. Beat batter on medium speed for 2 minutes.
  9. Scrape batter into a greased and lined 27 cm x 16 cm (or 8 x 8 inch) pan. Spread mix evenly into all the corners.
  10. Melt the reserved 20 g of finely chopped white chocolate in 30 seconds bursts in the microwave. Pour all over on the surface of the batter. Smear the top of the batter so that the melted chocolate is mixed thoroughly into the top surface of the batter leaving no streaks of chocolate behind – this forms the crust on top.
  11. Bake on top shelf at 180ᵒC for 20 - 25 mins, turning after 13 mins. They are done baking when a toothpick still has a few moist crumbs sticking to it. Do not over-bake these guys!
  12. Leave to cool in the tin, then remove and slice as desired.
  13. Enjoy!

 

 

I hope you’ll give these Lemon Poppy Seed Blondies a go! I AM IN LOOOOVE with them!! Which is something I don’t say very often.

Chat soon!

Aurelia

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)

Caramel Apple Pie Blondies

Caramel Apple Pie Blondies

Salted Caramel Apple Blondies

Philosophy of Yum and Brownies:

I have a thing for Brownies. They have changed my life. I guess it’s just the gooey chewiness that gets to me on an emotional level. Then came the Blondie…

Some like to view it as a White Chocolate Brownie, which I suppose is correct, but there is more potential than that. I like to view it as a Vanilla version of a Brownie. A blank canvas receptive to an endless avenue of flavour possibilities!

Realizing that almost ANY cake flavour can be turned into blondies, has been a real game changer.

Brownies and Blondies basically just contain double the fat and double the sugar. Explains why they taste so incredible. I’ve developed a myriad of blondie flavours; Carrot Cake, Earl Grey & Salted Caramel and Red Velvet Brownies to name a few. But my absolute favourite blondies to date are the Salted Caramel Apple Blondies…

They taste like a slow-roasted Apple Pie (if there ever was such a thing)… Like an Apple Pie Brisket if you will. The Salted Caramel takes these Apples to a whole new level. Ground Cinnamon rounds off the flavour perfectly.

They bake for quite a long time, but as I’ve said before – my recipes require a lot of effort, but the result is totally worth it!

Important Notes:

In order to make this recipe, you will need some Salted Caramel. Click here to view the Salted Caramel recipe I posted last week.

Granny Smith Apples really work best for this recipe. You need an apple that keeps its shape during baking. The sharp, slightly sour flavour is also just perfect for this recipe. Other apple varieties, like Golden delicious, are a bit sad in flavour next to the salted caramel and cinnamon.

This might disappoint you, but I find that using a combination of baking Margarine and Butter really works well in Brownies and Blondies… I’m not an ingredient snob. Yumminess is the goal.

If you want to use only butter, go right ahead, but the flavour and texture are so much better when using some margarine. That’s my opinion anyway.

These Caramel Apple Pie Blondies are ridiculously delicious! They have a layer of salted caramel baked onto the bottom and the batter is made with dulce de leche. #applepieblondies #deliciousblondies #caramelapple #appledessert #dulcedeleche

Salted Caramel & Apple Blondies
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 80 g Salted Caramel
  • 1 Huge Granny Smith Apple (strictly Granny Smith – it keeps its shape very well and has a potent Apple Flavour)
  • 220 g Cake Flour
  • ½ Tbsp Ground Cinnamon
  • 5 g Salt
  • 100 g Unsalted Butter
  • 100 g Baking Margarine
  • 80 g Dulce de Leche
  • 120 g White Sugar
  • 100 g Demerara Sugar
  • ½ Tbsp Vanilla Extract
  • ⅛ tsp Caramel Extract
  • 2 Jumbo Eggs (135g)
  • 1 Tbsp Salted Butter, Melted
Instructions
  1. Preheat oven to 170˚C/340˚F.
  2. Grease and line an 18cm x 27cm (7 inch x 10,5 inch) brownie pan with top quality non-stick baking paper (Wax Paper will not suffice). Not all brownie pans are exactly the same size - an 8 x 8 inch brownie tin will also work just fine.
  3. Melt the salted caramel in the microwave for 20 seconds till it reaches a pouring consistency.
  4. Pour the salted caramel into the greased and lined Pan. Spread it out evenly, so that the bottom of the pan has an even layer of caramel. Set aside.
  5. Sift flour, cinnamon and salt in a large bowl, set aside.
  6. Melt butter and margarine in mixing bowl in the microwave for 3.5mins. It must boil before you continue.
  7. Mix in sugars and dulce de leche on low speed with paddle attachment for about 30 seconds. Return to the microwave for 40 seconds. Mix again on low speed for 30 seconds. The sugars should stick to the paddle slightly when you lift it out of the mixture. This means the sugar has dissolved slightly.
  8. In a medium sized bowl, lightly whisk together the eggs, vanilla extract and caramel extract. Add to butter and sugar mixture and mix for 10 seconds to combine slightly.
  9. Add dry ingredients to the wet ingredients.
  10. Beat on low speed for about 30 seconds until the mix starts coming together into one batter. Stop mixer and scrape down the sides of the bowl with a spatula.
  11. Resume beating on medium speed for 3 minutes.
  12. Transfer the batter to the prepared pan with Caramel. Spread mixture evenly into all the corners of the pan.
  13. Prepare the apples last – this way you don’t have to coat them with lemon juice to prevent browning. Peel and core the apples. Cut the apple through length-ways. Turn each half onto its flat side and cut thin slices of about 2 mm.
  14. Pack the apple slices on top of the Blondie Batter, each slice overlapping the previous one. Brush the apple slices with melted salted butter.
  15. Bake the Blondies at 170ᵒC for 45-55 minutes, turning after 20 minutes. When a skewer tests clean, they are done.
  16. Allow to cool completely before removing from the tin. Slice and dust with icing sugar to serve.
Notes
These guys go extremely well with a scoop of Vanilla Ice Cream – Yummmmyyyyyy!

If you give this recipe a go, tag me on facebook, twitter or instagram #philosophyofyum because I would LOVE to see!

What is YOUR favourite Apple Dessert/Bake? Comment below!

Chat Soon!

Aurelia 🙂