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Malted Milk Blondies

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These Malted Milk Blondies are from Baked: New Frontiers in Baking. The book, which is by the owners of the famous bakery in Brooklyn, has all kinds of recipes with clever little twists; for instance, blondies with malt. Baked calls the blondies “Brewer’s Brownies” because they use malt from a local brewery. But knowing that people might have difficulties getting actual malt, they modified the recipe so that it could be made with more readily attainable malted milk powder such as Carnation, Ovaltine or Horlick’s.

If you’re not ready to buy the book yet, you can grab the original recipe off NPR or use my half-batch modified version the Baked Malted Milk Blondies (aka Brewer’s Blondies).

Malted Milk Blondies

Malted Milk Blondies
 
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Chocolate chip bars or blondies made with malt balls and malted milk powder.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • 1 cup plus 3 tablespoons all purpose flour (5 oz)
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon malted milk powder
  • 7 tablespoons unsalted butter, softened, cut into 1-inch cubes
  • 3/4 cups plus 2 tablespoons firmly packed dark brown sugar
  • 1 large egg
  • 1/2 teaspoons pure vanilla extract
  • 1/3 cup chopped malt balls
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup toasted walnuts, chopped
Instructions
  1. Preheat the oven to 350 degrees F. Line an 8 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
  2. Combine the flour, baking powder, salt and malted milk powder; stir well and set aside.
  3. 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 walnuts and mix until flour disappears
  4. Bake in the center of the oven for 25 to 27 minutes, or until a toothpick inserted into the center of the blondies comes out clean.
  5. 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.
  6. Makes 12

 

Comments

  1. I finally made these, mine took a few extra minutes to bake. My malted milk powder was hard as a rock, but I chiseled some off and zapped it in my mini food-processor and it came back to life. These are just great. Thanks!

  2. I made these a month or so ago, and they are amazing! My husband is a huge fan of anything malt-flavored, so I sent them to work with him to get them out of the house. They were gone in no time!

    Have you tried the Sweet & Salty Cake from the book? I’ve decided that I will make that for myself for my birthday next month…well, actually my husband said he and the kids would *try* to make it, but I’m not sure I trust them with something so complicated… ;o)

  6. OMG, these blondies look sooooo good….I seem to have developed a weakness for blondies lately. Thanks, Anna!

  9. I’ve been eying this recipe for quite some time. Looking at your pictures, now I know I have to make these right now! They look soooo good!

  10. These look great, I love malt, gotta pick up a couple of pouches of Whoppers and I will be making these very soon.

  11. One thing I didn’t mention above was that they have a really good malt flavor. Even with only a tablespoon of malt powder (for the half version) they’re malty.

  13. The Baked chocolate cloud cookies are similar to Francois Payard’s chocolate cookies, Maida Heatter’s Savannah Chocolate Chewies, aka Gottlieb’s chocolate chewies. A dark cocoa, sugar and egg white base with finely chopped nuts.

  16. I FINALLY broke down and bought that cookbook. It is amazing. Those pb & choco cookies, oh my word. But that root beer bundt cake was out of this world.
    I will have to try these blondies.

  20. Anna,

    First of all, I LOVE your website and cookie experiments. So creative and inspiring. (Also, I love the hummus recipe you posted in the appetizers section. It’s now a standard in my house!)

    About Baked–I went to the Charleston shop recently and was so impressed with their desserts. They are known for their brownies & blondies, but actually, my favorite item was the Chocolate Cloud cookie! I don’t know if you’ve ever heard of them, but they are dark, rich, and chewy. Crackly on the outside and gooey in the middle with a very shiny appearance. I’ve been trying to recreate the recipe ever since and haven’t quite gotten it yet–but the Shiny Happy Choc. Cookies you made are a close second!

    I’d be interested to see if other bloggers have given a Baked Chocolate Cloud Copycat recipe a try! Thanks again for your dedication to the baking world!

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