White Chocolate Lavender Lemon Blondies
PREP TIME: 20 MIN | COOK TIME: 30 MIN | YIELD:9
Scrumptious Moment - 123 Lavender Farm
This recipe is inspired by a lovely trip to 123 Lavender Farm in Cherry Valley, strolling through the grounds and tasting lavender-infused food and drinks. I became completely obsessed with lavender and wanted to find a way to incorporate it into my baking. The result is these incredible White Chocolate Lavender Lemon Blondies!
WHITE CHOCOLATE LAVENDER LEMON BLONDIES
Blondies are the ultimate treat for anyone who loves a chewy, buttery dessert, but this version takes it up a notch. With floral notes of lavender, a refreshing zing of lemon, and creamy white chocolate adding just the right sweetness, these blondies offer a fun and flavorful twist on the classic. It’s the perfect dessert for anyone craving something a little more exciting than your usual cookie or brownie
WHAT IS A BLONDIE?
A blondie is a dessert bar that’s similar to a brownie but with a few key differences. Brownies are known for their fudgy, chocolatey richness, blondies offer a buttery sweetness that’s a perfect contrast, making them a delicious alternative for those who want something a little less chocolate heavy. Blondies, like brownies, hail from the U.S., though we're still not sure who exactly deserves the credit. Bar cookies were all the rage back in the 19th century. The first recipe for what we now know as brownies came from Fanny Farmer. But here’s the twist: her version didn’t have any chocolate, making it basically a blondie in disguise!
INGREDIENT AND BAKING NOTES
Lemon Sugar: To really bring out the fragrant zest of the lemon without any bitterness from the rind, it’s key to mix the lemon zest into the sugar first. This helps infuse the sugar with that bright, citrusy flavor.
Grinding the Dried Lavender: A key ingredient in this recipe is lavender, and you'll want to use dried, edible lavender that you can find here. Take a couple of tablespoons and grind it down into a finer powder using either a food processor or a mortar and pestle. Don’t have those? You can also use a small plastic bowl and the rounded edge of an ice cream scoop as a DIY mortar and pestle—works like a charm!
White Chocolate: As with many of my recipes, I always suggest swapping out the standard white chocolate chips for a good-quality white chocolate bar. I’m a fan of brands like Lindt and Ghirardelli, as they bring a rich, creamy flavor that makes all the difference. Simply grab one bar and chop it into small, rough piece.
Cutting the Blondies: This step can be a little tricky, but trust me, it’s worth it. After you take the blondies out of the oven, let them cool completely for at least 30 minutes before lifting them out of the pan using the parchment paper. Next, grab a sharp, long knife and run it under hot water for a few seconds. Dry it quickly with a towel, then carefully cut a straight line down the middle of the blondies. Repeat this until you have 9 perfectly cut squares. Patience is key for that clean, smooth cut but it’s so worth it when you take that first perfect bite.
WHITE CHOCOLATE LAVENDER LEMON BLONDIES
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8 brownie pan with parchment paper and set aside (use butte to help the parchment stick).
- Grind the dried edible lavender using a mortar/pestle or a food processor, or simply with a kitchen tool that has a rounded bottom. In a small bowl, combine the dried lavender, flour, and baking powder.
- In a large mixing bowl, using your fingers, combine the sugar and lemon zest until the fragrance of the lemon comes out. Next, combine the melted butter, egg and egg yolk, clear vanilla extract and mix well. Add the dry ingredients until everything is incorporated, but do not overmix!
- Add the chopped white chocolate and almonds and pour the batter into the lined brownie pan, spreading into an even layer.
- Bake for 30 minutes or until the blondies are golden brown. It is okay if the middle is a little undercooked as they will continue to bake outside of the oven while cooling.
- Once completely cool, run a sharp knife under hot water, wipe with a towel, and cut the blondies into squares. Repeat the hot water rinse and dry each time you cut for clean blondie slices.