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, the bakers explain the blondies sold in the actual Baked bakery have brewer’s malt worked into the recipe. Home bakers like you and me can substitute malted milk powder instead. It adds a nice little something.
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!
- 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
- 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.
For added flavor, toast the walnuts before adding to the blondies.
Recipe from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.