lemon poppy seed blondies

Lately I can't seem to get enough lemon-y, poppy seed-y things. I made this lemon poppy seed cake a few weeks ago and it was just lovely. I also tried making a lemon poppy seed version of this banana ice cream. Yeah, don't do that. It was weird. But these blondies! Totally delicious/not weird at all.

A few things about these blondies... One, there's some white chocolate up in there! Make sure to use a good white chocolate bar and chop it up rather than going for the plastic-tasting chips. It will melt better and taste better - all good things! There's also lemon curd in the mix. You can use prepared lemon curd or make your own. Either way, you'll have these blondies at the end and you will be happy.

I sent these over to Bea for this month's Leftovers Club. Join us next month!

Lemon Poppy Seed Blondies (adapted from Picky Palate)

makes 9 blondies

you'll need:

4 tablespoons unsalted butter

3/4 cup white chocolate, chopped

1 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 eggs, beaten

1/4 cup lemon curd

2 tablespoons poppy seeds

Preheat oven to 350 degrees F. Grease an 8x8 inch baking dish and set aside.

Microwave butter for 30-45 seconds, until it's melted. Add the chopped white chocolate and let sit for about a minute. Stir until smooth (you may need to put it back in the microwave for 10 or more seconds to melt completely through).

Whisk together the flour, baking powder, and salt in a bowl and set aside.

Transfer the butter/chocolate mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the eggs, lemon curd, and poppy seeds and stir to combine. Add the dry ingredients all at once and stir until just combined.

Transfer the batter to the prepared dish and spread evenly. Bake for 30-35 minutes, until a toothpick comes out clean in the center. Allow to cool on a wire rack before cutting into squares and serving. I think these are best chilled!

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