I have failed more than once to bake a good blondie, but this delicious recipe is a winner. The batter is thick enough to trap the mix-ins ― malted milk balls, chocolate chips, walnuts ― in every bite instead of letting all that sweet goodness settle on the bottom. I highly recommend baking these the next chance you get.
What about that name, though? In Baked: New Frontiers in Baking
Top with whipped cream or ice cream before serving. A warm blondie with a scoop of ice cream slowly melting over the top may be one of life’s best things. Enjoy!
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Brewer's Blondies
Yield 24 bar cookies
Ingredients
2 1/3 cups all-purpose flour
2 tablespoons malted milk powder
1 1/2 teaspoons baking powder
1 teaspoon salt
14 tablespoons butter, softened
1 3/4 cups firmly packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup malted milk balls, coarsely chopped
3/4 cup chocolate chips
3/4 cup chopped walnuts
Instructions
- In a medium bowl, whisk together the flour, malted milk powder, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, and the vanilla until combined.
- Add the flour mixture in two separate additions, beating until just combined.
- Fold in the malted milk balls, chocolate chips and walnuts. The batter will be very thick.
- Scoop the prepared batter into a well-greased 9 x 13 baking dish and smooth with the back of a spoon (wet the spoon to make this easy).
- Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and allow to cool.
Notes
For added flavor, toast the walnuts before adding to the blondies.
These were delicious!!!