Malted Milk Blondies

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Malted Milk BlondiesFriday night, I made a bunch of mini malted milk cookie tarts for a Bake Sale for Japan and had some malted milk powder and Whoppers leftover. I immediately thought of the Brewer’s Blondies recipe in the Baked cookbook that I flagged the first time I skimmed the book and knew they had to be made.

The blondies are buttery, rich, and not too sweet. I cut the Whoppers into quarters and they gave the blondies a little bit of texture which was nice. I didn’t find the malted flavor very noticeable, but that may be because I ate salt and vinegar Pop Chips before I tried the blondies and my taste buds were dead. However, I brought the bars into the office today and received a ton of compliments on them. Apparently they make a very good breakfast.

2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons malted milk powder
14 tablespoons unsalted butter, softened, cut into 1-inch cubes
1 3/4 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
3/4 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.

Add the flour mixture in two batches until just combined. Add the malted milk balls and chocolate chips and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.

Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.

Transfer to a wire rack and let cool for 20 minutes.

Recipe adapted from Baked: New Frontiers in Baking.


4 Responses to “Malted Milk Blondies”

    briarrose on 1 April 5th, 2011 5:12 am

    Malted flavor is such a wonderful addition to a blondie. Lovely job.

    Seanna Lea on 2 April 8th, 2011 1:10 pm

    I love your comment about your taste buds being dead. People think that of me all the time, because I love spicy foods. Though sharp vinegar is on the list too (and malt vinegar on french fries).

    I will have to try this and see if it is too malty for my husband.

    Jennifer on 3 April 12th, 2011 2:43 pm

    I made these last week and they were a BIG hit here! I ended up doubling the malt powder as my household loves anything malt…and loves it a lot! I didn’t have any Whoppers hanging around when I went to make these but found 2 Cadbury milk chocolate bars in with my stash of baking chips. I chopped them up into chunks and threw them in instead…I really wanted to make these right away and didn’t want to let any time waste away while I got my behind to the store to pick up Whoppers!

    I will be making these again and will try them with the Whoppers…or, the Trader Joe’s malted milk balls I just picked up…they are SO yummy! I suppose if I do use malted candy that I would scale back on my added malted milk powder…but then again maybe not…there may be a revolt for not enough malt…ha!! ; )

    Recipe contests on 4 April 29th, 2011 9:53 am

    Whoppers in Blondies, such an interesting idea! I love both, so it’s definitely worth trying! Did you find the chocolate chips and the whoppers to be overbearing in any way? I might pull back on the chocolate chips just a touch
    ~Nancy Lewis~