Malted Milk Blondies are originally from Baked: New Frontiers in Baking. Baked calls the Blondies “Brewer’s Blondies” because they use malt from a local brewery. However, when they developed the recipe for their cookbook they switched to malted milk powder because it’s easier to find. When I make them, I use Carnation.
Malted Milk Blondies can be baked in an 8 inch square pan or in my new favorite, an 11×7 inch pan. I kind of like the 11×7 because it gives you more edges and slightly thinner blondies. As for flavor, they aren’t incredibly malt-y, but you’ll taste it if you know it’s there.
For the last batch I threw Hershey’s Sea Salt Caramel baking chips left over from the holidays into the batter and used some toasted pecans the family brought home from Buc–ee’s. If you are ever road-tripping through Texas and want some good pecans, definitely check them out.
Compared to my usual Blondies recipe these are pretty good. I wouldn’t say they are better, but they’re a good excuse to use malted milk powder and chopped malt balls.
Malted Milk Blondies
- 1 cup plus 2 tablespoons all-purpose flour 140 grams
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon malted milk powder
- 7 tablespoons unsalted butter softened, cut into 1-inch cubes
- 3/4 cup plus 2 tablespoons firmly packed dark brown sugar 175 grams
- 1 large egg
- 1/2 teaspoons pure vanilla extract
- 1/3 cup chopped malt balls
- 1/3 cup semisweet chocolate chips
- 1/3 cup walnuts or pecans toasted and chopped
- Preheat the oven to 350 degrees F. Grease an 11x7 inch pan and line with parchment if desired.
- Combine the flour, baking powder, salt and malted milk powder; stir well and set aside.
- Beat the butter and brown sugar until creamy. By hand or using lowest speed of your mixer, stir in the egg and vanilla (don’t beat the egg too much); Stir flour mixture into butter mixture in three parts. When last flour addition is almost blended, add malt balls, chocolate and nuts and mix until flour disappears. The batter is pretty thick.
- Scrape batter into pan and spread evenly.
- Bake in the center of the oven for 20-22 minutes, or until a toothpick inserted into the center of the blondies comes out clean.
- Transfer to a wire rack and let cool. Grasp foil, lift from pan and score into 12 bars. The guys from Bake say these are good warm. I'm sure they are, but I liked them better after they’d set.