Flower and Sugar

Malted Blondies

Welcome to the second installment of Amanda’s Baking of the Month Club! This was Matt’s handpicked treat for February of something I thought he would enjoy more than me. They are the Brewer’s Blondies from Baked, New Frontiers in Baking. This is a popular food blogging recipe – and for a good reason. They are amazing. They are blondies with a mild malted flavor chock-full of chocolate chips, walnuts, and chopped malted milk balls! They are especially good when heated in the microwave for about 10 seconds with a scoop of ice cream and chocolate sauce! OMG! I think I even like malt now because of this recipe.

When I made these we were on our way to visit Matt’s family and we took most of the batch with us. Needless to say they were pretty much gone by the end of the weekend. I think one of my favorite parts of the weekend was when Matt’s mom got a little taste of just how attached Matt is to the camera he got for the holidays. I think he spent about an hour taking pictures of these bars because he liked the lighting in her kitchen – I think his mom thought he was a little crazy… but glad he liked the camera.

Recipe (From Baked, New Frontiers in Baking )

  • 14 Tbsp softened butter
  • 1 ¾ cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 ½ cups flour
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 2 Tbsp malted milk powder
  • ¾ cup chopped malted milk balls
  • ¾ cup chocolate chips
  • ¾ cup chopped walnuts

Preheat the oven to 350F. In the electric mixer cream the butter and brown sugar. Then add the eggs and vanilla and mix until combined, scraping the sides of the bowl as needed. In a separate bowl whisk the flour, baking powder, salt, and malted milk powder together. Add the flour mixture to the butter and sugar mixture in two batches and mix until just combined. Add the chopped malted milk balls, chocolate chips, and chopped walnuts and mix for appx 10 seconds.

This mixture is very thick. I used a spatula to spread the batter into a parchment paper lined 9x13 baking pan. Bake for 25-30 minutes until the toothpick test works. Let the blondies cool before cutting – unless you want to use them for ice cream sundays right away!

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