Bright, fragrant, and just a little unexpected, these Lemon Rosemary Blondies are a delightful twist on a classic dessert bar. Chef Hannah Cook created this recipe for our From Market to Table Chef Series at the Aptos Farmers Market, where she showcased how simple farmers market ingredients can be transformed into something elegant and memorable.
Browned butter adds richness and depth, while fresh rosemary and lemon bring a savory-sweet balance that feels both rustic and refined. Topped with lightly sweetened mascarpone cream and seasonal fruit, these blondies are perfect for spring and summer gatherings—or anytime you want a dessert that’s both comforting and sophisticated.
INGREDIENTS:
1/2 cup butter, melted, (112g) and browned
1 cup dark brown sugar, tightly packed (220g)
1 large egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 lemon
1 tablespoon rosemary, chopped
Pinch salt
1 cup all-purpose flour, (128g) (can substitute gluten-free flour blend)
1 pint heavy cream
1 8 oz container mascarpone
1/4 cup sweetener
1 tablespoon vanilla
Seasonal fruit (raspberries, blackberries, strawberries, or peaches are great)
METHOD:
Preheat the oven to 375°F.
Melt the butter in a skillet until it gets foamy and the butter has turned golden brown. Remove the butter from the heat, it can go from perfect to burned very quickly.
Mince the fresh rosemary and set aside. Zest and juice 1 large lemon and set aside.
Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine. Add lemon juice and combine.
Add the flour, baking soda, baking powder, and salt, and mix it all together. Add the lemon zest and fresh rosemary and stir well.
Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until a tester inserted into the center comes out clean.
Whisk together the heavy cream, mascarpone, vanilla, and sweetener until desired whipped cream consistency. Allow blondies to cool. Cut into squares or rectangles and serve with whipped cream and berries.
YIELD: Serves 12
SOURCE: Chef Hannah Cook
