I absolutely, positively love malt flavor in my baked goods. I first used malted milk powder in my own kitchen a few years ago when I made chocolate Whopper cookies, a malted vanilla milkshake, and malted milk ice cream, and then it was all over. I was officially smitten, and I was thrilled when I encountered a recipe that called for either malted milk powder or Ovaltine. (Does Ovaltine immediately bring to mind memories of the movie A Christmas Story, or is it just me?)
I’ve had that book for eons, and somehow, that recipe didn’t ring a bell at all. I immediately started flipping through it, and there it was, staring right back at me. Brewer’s Blondies. I remembered the name, but had never made them. That needed to be remedied, at once.
The next day, I got to work whipping up these blondies. I loved them for all of the reasons that I usually love blondies – they come together quickly with minimal equipment, and they are so rich tasting. These in particular tasted so much like toffee; totally fabulous!
These get their malted flavor from two distinct sources – malted milk powder that is whisked into the flour mixture, as well as coarsely chopped Whopper candies that sort of just meld into the final cooked blondie. I love how the malt flavor is balanced out by the sweet toffee and then everything topped off with a healthy dose chocolate chips.
Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, salt and malted milk powder.
Using an electric mixer, cream together the butter and brown sugar on medium speed until completely combined and fluffy. Scrape down the sides of the bowl, add the eggs and vanilla, and beat until combined.
Reduce the mixer speed to low and add the flour mixture in two batches, mixing just until combined. Add the malted milk balls and chocolate chips and beat until just combined, about 10 seconds. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack and allow to cool for 20 minutes. Serve warm or at room temperature. Leftovers should be stored in an airtight container at room temperature for up to 3 days.
Note: I buy my malted milk powder from King Arthur Flour.Nutritional values are based on one serving