I know I have only been sharing tooth-achingly sweet recipes lately, but the holidays are just around the corner so it seems appropriate. I promise I have some great non-dessert recipes to share soon, but I had to post these because they are that good.
If you don’t have a Thanksgiving dessert yet, these are super easy to make and are truly no fuss. Plus, they are best served at room temperature which makes them ideal to travel with or share. I know the name “Brewer’s Blondies” is pretty weird, and may not be the most appealing, but it comes from the recipe’s use of malt. But don’t worry, the malty flavor isn’t overpowering, and since the recipe uses dark brown sugar the result is an unbelievably chewy brownie with a rich caramel undertone.
And don’t worry if you can’t find malted milk powder and your grocer looks at you like you just asked for directions to Africa, grab some Ovaltine (the chocolate malt flavor). I used it, and I can’t attest to how it compares to the original recipe, but I think it made a fine substitute. Hope you guys have a great Thanksgiving, enjoy!
Brewer’s Malted Blondies (Print Me)
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
2 Tbsp malted milk powder/ovaltine chocolate malt powder
14 Tbsp unsalted butter, room temperature, cut into 1-inch cubes
1 3/4 cups dark brown sugar, packed2 large eggs, room temperature
2 tsp vanilla extract
1 cup malted milk balls (ie Whoppers), coarsely chopped
1 cup semisweet chocolate chips
Preheat your to 350º. Lightly grease with butter or spray with non-stick cooking spray a 9×13 baking pan. In a medium bowl, whisk the flour, baking powder, salt and malted milk powder until combined. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and sugar on medium speed until completely combined.
Add the eggs and vanilla, beating until combined. Scrape down the sides of the bowl with a spatula. On low speed, add the flour mixture and beat until just combined. Using a spatula, mix in the malted milk balls and chocolate chips by hand until just combined (the batter will be very thick). Turn the batter out into the prepared pan and lightly press it evenly into the pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan onto a wire rack and let the blondies cool for at least 20 minutes before cutting and serving (the flavor will develop as they cool so I prefer to let them cool completely). Store any left over blondies at room temperature in an airtight container for up to 3 days.
Source: Smells Like Home