Lemon Poppyseed Brookies
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A Note from Feedfeed
A lemon poppyseed loaf and a brookie come together to make most decadent yet bright and springy dessert. Lemon white chocolate chip cookie dough, poppyseed blondie batter, and lemon glaze make these lemon poppyseed brookies irresistible.
- Ingredient Notes
- Recipe Card
Ingredient Notes
1 egg yolk
The cookie dough uses 1 egg yolk because it is a half batch. 1 egg yolk allows for lemon juice to be used as well for extra lemon flavor and the perfect dough consistency without being too runny. The leftover egg white gets uses in the blondie batter.
White Chocolate Chips
White chocolate chips are melted with butter in place of regular chocolate to create a base blondie batter that compliments the lemon flavor really nicely.
Recipe Card
ingredients
Lemon White Chocolate Chip Cookie Dough
- 6 tablespoons unsalted butter
- 3/4 cup white granulated sugar
- 1 lemon, zest and juice
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plus 1 tablespoon all purpose flour
- yellow gel food color, optional
- 1/2 cup white chocolate chips
ingredients
Poppyseed Blondie Batter
- 10 tablespoons unsalted butter, softened
- 1/2 cup white chocolate chips
- 1 teaspoon vanilla extract
- 1 cup white granulated sugar
- 1 egg
- 1 egg white
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 2 tablespoons poppyseeds
Method
Method
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
In a medium bowl melt together the butter and white chocolate until smooth.
Step 3
Whisk in sugar. Add vanilla, egg, and egg white.
Step 4
Whisk in the salt and flour then fold in poppyseeds. Let the batter set in the freezer while you prepare the cookie dough.
Step 5
For the cookie dough, in a medium bowl cream together the butter, lemon zest, and sugar.
Step 6
Add vanilla and egg yolk.
Step 7
Mix in the baking soda, salt, and flour. Add lemon juice as needed to bring the dough together. Feel free to add a small amount of yellow gel food color here to add a brighter yellow color to the dough.
Step 8
Fold in the white chocolate chips.
Step 9
Add alternating scoops of the poppyseed batter and lemon cookie dough to a parchment lined square pan (8x8 works great).
Step 10
Bake for about 35 minutes or until the surface is lightly golden brown and the blondie is cooked through. If the surface begins to darken too much and the middle is still gooey, cover the pan with tin foil and continue baking.
Step 11
Once the brookies cool, slice into squares and enjoy!