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
Ingredients
- 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
Instructions
- 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.
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!
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)
Ooh yum! I LOVED the Baked brownies recipe and I happen to have some malted milk powder! I’m gonna have to make theseeee!
i don’t really like malt balls but these look so soft and gooey! yummy!
malted blondies? wooo!
OMG, these blondies look sooooo good….I seem to have developed a weakness for blondies lately. Thanks, Anna!
I love malted milk balls more than life, especially espresso milk chocolate milk balls. These blondies will do it, too. Thank you!
The malted balls bring back memories as a child! I love the idea of these cookies!! 🙂
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!
These look great, I love malt, gotta pick up a couple of pouches of Whoppers and I will be making these very soon.
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.
Katy,
Thanks! I was wondering if maybe they were similar.
Joanna, here’s another recipe that might be similar.
https://www.cookiemadness.net/?p=2688
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.
These look incredible. I love that they have the malt powder, but also the malted milk balls and walnuts.
Ooooooo!!! Thanks Anna! These look awesome! I will definitely have to try them out. I love malt anything!
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.
wow I like malt. These look so good and delicous. I bet the taste is spectacular 🙂
Yummy malt!
BLONDIES!!!!!!!!
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!