Friday, April 1, 2011

Chocolate Malted Blondies


It seems like every few months, the food blog world goes through ingredient trends.  Chipotle chiles were popular for a while (and still are as far as I'm concerned!), matcha was trendy as well, and most recently, malted baked goods have been popping up all over the place.

 My mom made blondies quite often when I was growing up, and I've always enjoyed them.  And in true Baked fashion, the guys take a traditional dessert and put a fun and different spin on it.  These blondies are amped up by the addition of malted milk powder, whoppers, chocolate chips, and walnuts (which I actually omitted).  Straight from the oven, they taste like chocolate chip cookie cake.  But after several hours (or the next day), the malted flavor really starts to come out.

And if you make these, I HIGHLY recommend that you serve them warm, topped with vanilla ice cream and hot fudge sauce.  Heaven.  Pure heaven.


Chocolate Malted Blondies
makes 24 bars
barely adapted from Baked:  New Frontiers in Baking
  • 2 1/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3 Tbs malted milk powder
  • 14 Tbs unsalted butter, softened and cut into 1-inch cubes
  • 1 3/4 cups firmly packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup malted milk balls (like Whoppers), coarsely chopped
  • 3/4 cup semisweet chocolate chips
Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9x13 inch baking pan.

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

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until completely combined, and light and fluffy.  Scrape down the bowl, and add the eggs one at a time, beating well between each addition.  Beat in the vanilla until combined.

Add the flour mixture in 2 batches, at low speed, mixing until just combined.  Using a rubber spatula, fold in the malted milk balls and whoppers.  The mixture will be very thick. 

Turn out into the prepared pan and use an offset spatula to spread it evenly.  Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Transfer to a wire rack to cool for 20 minutes.  Cut into squares to serve immediately, or they can be stored in an airtight container at room temperature for 3-5 days.


10 comments:

Tara @ Smells Like Home said...

how have I missed seeing this recipe in Baked? they really do look amazing, Josie - thanks for posting!

Dishes of Mrs. Fish said...

These look perfect to make for my husband! Thanks for sharing,they look great. :)

Jen said...

My husband loves all things malted. I sent him the link to this post and he is now expecting me to make these soon! :)

Happy Friday!

Josie said...

Tara, they are called "Brewer's Blondies" in the cookbook, but I thought malted was a better description. :-)

Sherri said...

Will be making these this week for sure!! Thanks :)

Tracey said...

I posted something from the Baked guys today too! :) These blondies sound really good, I love anything malted so I know they'd be a hit.

Ammie said...

Yes please! My mouth is watering!

Faith @ lovelyascharged said...

To me it seems like less of a "malt" phase and more of a "blondie" phase! I'd read about them in about three separate blogs tonight before I finally caved and made my own batch!

Mary said...

This is brilliant!!

Great blog; happy I found you!

Mary xo
Delightful Bitefuls

ThatPinkHouse said...

Great way to use up Halloween loot!

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