I worked on this recipe because a friend needed it for a Christmas bake off and didn’t want to attempt something new for the first time. So I figured, I have to make it anyways…why not experiment! So I researched on what flavor profiles compliment white chocolate and I came up with lemon and cardamom. I know it sounds so strange! But honestly, I loved it and had to run upstairs with a piece for my poor half asleep husband to taste. The baby already woke him up so it wasn’t like I was mean and woke him up.
But really the ultimate test lies on the tongues of the masses, so I shared it with my friends and they really liked it. Yay! I used lemon zest and not lemon juice, so you won’t be tasting the tangy flavor but more so a light citrus hug.
If you are rolling your eyes at this combination, I get it, old is gold! Why mess with a good thing, right? So just follow this easy recipe and leave out the lemon zest and cardamom. You will still have a delicious blondie/ white chocolate brownie.
Preparation time – 20 Minutes
Cooking time – 25 Minutes
White chocolate chips – 2 cups
Vanilla – 1 Tablespoon
Zest of half a lemon
Cardamom – 4
Butter – 1/2 cup (Salted or unsalted is fine, just reduce your salt if you end up using salted. I use salted.)
eggs – 2
White flour – 1 1/4 cups
Salt – 1/2 teaspoon (if you are using unsalted butter increase this to 3/4)
White sugar – 1/4 cup
Preheat your oven to 350 degrees and grease a 11 x 7 or a 9 x 9 baking pan. I used a glass Pyrex dish. In a bowl mix your flour and salt and keep aside. Then get your four cloves of cardamom and using a mortar and pestle smash them open like below.
Remove the cardamom pods and you will be left with the seeds. Grind them into a powder using your pestle and keep aside.
Now melt one cup of white chocolate and the butter. I just used the microwave. I dropped the power to 40% and microwaved it for 3:30 minutes. In between I would take the bowl out and give it a little mix. It should look like this in the end. So it really depends on your microwave but keep a close eye on this.
Next take your two eggs and put them in a bowl and using an electric mixer beat them till they are frothy.
Next pour in your melted white chocolate and butter mixture. Stir well.
You can then add your sugar, vanilla, lemon zest and cardamom powder. If you would rather have the original blondie omit the lemon zest and cardamom.
Next go ahead and incorporate the flour and salt into the wet ingredients. Mix till the batter looks like below. You may feel like your shoulder will dislocate as you do this and wonder if this batter is wet enough but trust me, it is.
Add your 2nd cup of white chocolate chips and mix well. Also try really hard to not taste the batter because I had visions of just eating it without baking.
Scoop batter into your greased pan and smooth it out.
Bake for 25 minutes at 350 degrees or till an inserted toothpick comes out clean. Wait till it is completely cooled to cut. If you attempt it before it cools you may have a crumbly mess.
As this bakes you will definitely smell the aroma of the cardamom wafting through your kitchen. If you have ever tried Indian desserts you will know this is a spice we love to use, similar to how cinnamon is used in the west. I loved the texture of this blondie and then the little bits of white chocolate throughout it. But most of all I loved the depth of flavor the lemon zest and cardamom gave it. I hope you enjoy this variation or the original, whatever tickles your taste buds.