Malted Chocolate Chip Blondies
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?)
So, it totally stunned me when a reader left a comment on Facebook in relation to the Pretzel, Peanut Butter & Chocolate Malted Milkshake I made last week, asking me if I had made the malted blondies from the Baked cookbook.
What?! How on Earth had I missed this recipe?!
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.
Do you have a favorite malt recipe?
Two years ago: Peach Coffee Cake
Three years ago: No-Bake Creamy Peanut Butter Pie
Four years ago: Mocha Cupcakes with Espresso Buttercream Frosting
Five years ago: Pistachio Nut Ice Cream
Six years ago: Panzanella
Seven years ago: Pasta Carbonara Florentine
Malted Chocolate Chip Blondies
- 2⅓ cups (291.67 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1 teaspoon salt
- 2 tablespoons malted milk powder
- 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
- 1¾ cups (385 g) dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup (100 g) malted milk balls, like Whoppers or Maltesers candies, coarsely chopped
- 1 cup (180 g) semisweet 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.