Malted Milk Goodness Blondies

By cuznvin

Ingredients

• Makes 24 depending on how you cut…I got 4.
• 2 1/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3 TBSP malted milk powder
• 14 TBSP unsalted butter, softened, cut into 1-inch cubes
• 1 3/4 cups firmly packed dark brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 1/2 cups malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor (I kept half of mine whole)
• 3/4 cup (9 ounces) semisweet chocolate chips

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.

Add the flour mixture in two batches until just combined. Add the malted milk balls and chocolate chips; beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.

Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.

Transfer to a wire rack and let cool for 20 minutes. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.

Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, (Stewart, Tabori & Chang, 2008).