Ok, so when is a brownie not a brownie? When it’s one of these malted milk enriched blondies! If you’ve ever liked the flavor of a malted milkshake (or malted milk balls) then this recipe was custom-made for you. And don’t fret, chocolate lovers – there’s enough chocolate flavor in these to suit your tastes, too. This excellent recipe comes from Baked: New Frontiers in Baking, a wonderful book by Matt Lewis and Renato Poliafito who run a Brooklyn bakery also called “Baked.” These are called Brewer’s Blondies because they were originally made with brewer’s malt, but this recipe is adapted to use malted milk powder such as Carnation or Ovaltine. We’ve made a lot of tasty desserts lately, but I think that this one might be my favorite. Fresh from the oven, the blondies are soft and chewy (the book recommends them with ice cream), and after they’ve cooled, they firm up into a delightful cross between a chewy cookie and a moist brownie.
(from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito)
- 2 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons malted milk powder
- 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
- 1 3/4 cups firmly packed dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 3/4 cup malted milk balls, coarsely chopped in a food processor
- 3/4 cup semisweet chocolate chips
- 3/4 cup toasted walnuts, chopped
Preheat the oven to 350. Butter the bottom and sides of a 9×13 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 and beat until just combined. Add the malted milk balls, chocolate chips, and walnuts and 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 for 25-30 minutes, or until a toothpick comes out clean. Let them cool on a wire rack for 20 minutes (if you can) and enjoy!