Brewer’s Blondies by Baked

There was a pretty insane storm in New York last night! When I was at the gym, the news was on and they were telling people to stay away from windows, as severe hail was expected. I didn’t see any of that, but when I finally left the subway to walk to my apartment, rain droplets the size of what seemed like golf balls were coming down, and fast! I sprinted home, and for the rest of the night, Kramer and I could barely keep our eyes away from the spectacular lightning that was going on outside. It felt like a rave or something – I haven’t seen lightning like that in a long time. It was fun to watch, but I always get a tiny be freaked out by storms like that, too. I’m terrified of losing power, even though I know it happens to people all the time and that it’s certainly not the worst thing in the world. It’s just one of those irrational fears that everyone has, I suppose.

I made these Brewer’s Blondies from Baked: New Frontiers in Baking because I had a bunch of malted milk powder left over from when I made Kramer’s Milk Chocolate Malt Ball Cake for his birthday. These blondies were quite something, let me tell you what. Malted milk powder is my new favorite secret ingredient; it adds a flavor profile that you just can’t get any other way, and lends itself wonderfully to something classic like a blondie. The original recipe called for toasted walnuts, but I only had cashews, so I used those, but I like cashews more than walnuts, anyway, so I’m not complaining. Not only do these blondies have malted milk powder in them, but they also contain crushed malted milk balls – can you think of anything better? These are some chewy blondies choc-full of all sorts of surprises, so no matter who you serve them to, there is something to like.

Brewer's Blondies by Baked
Your ingredients.

Brewer's Blondies by Baked
Combine your dry ingredients.

Brewer's Blondies by Baked
Roughly chop your cashews.

Brewer's Blondies by Baked
Cube your butter.

Brewer's Blondies by Baked
Add in your sugar and beat until fluffy, another 3 minutes.

Brewer's Blondies by Baked
Then beat in your eggs, one at a time, followed by your vanilla.

Brewer's Blondies by Baked
Gradually mix in your flour until just moistened.

Brewer's Blondies by Baked
Fold in your cashews, chocolate chips, and chopped malted milk balls.

Brewer's Blondies by Baked
The dough is pretty thick, so I recommend using your hands to press it into your lined and greased 9×13 pan.

Brewer's Blondies by Baked
Bake at 350 degrees F for 30-40 minutes, or until set and slightly golden.

Brewer's Blondies by Baked
Allow to cool completely before cutting into bars.

Brewer's Blondies by BakedBrewer's Blondies by Baked

Brewer's Blondies by Baked
Cook time: 
Total time: 
Serves: 24 bars
  • 2⅓ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons malted milk powder
  • 14 tablespoons (3/4 cup + 2 tablespoons) unsalted butter, softened and cut into 1-inch cubes
  • 1¾ cups firmly packed dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup malted milk balls (like Whoppers or Maltesers - I used Maltesers), coarsely chopped
  • ¾ cup (9 ounces) semisweet chocolate chips
  • ¾ cup toasted walnuts, chopped (I didn't have walnuts, so I used raw cashews)
  • vanilla ice cream, to serve (optional, but delicious)
  1. Preheat your oven to 350 degrees F. Butter the bottom and sides of a 9x13-inch baking pan, or line it with parchment paper and spray with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and malted milk powder. Set aside. 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 sides of the bowl and add in the eggs, one at a time, until combined, then mix in the vanilla extract.
  3. Add in the flour mixture in two batches and beat until just combined and moistened - you will be folding in everything else, so if you need to finish mixing the dough together by hand, that's okay. Fold in the chopped malted milk balls, chocolate chips, and chopped walnuts (or cashews) by hand. The mixture is really thick, so I recommend pressing the dough into the pan with clean hands.
  4. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire cooling rack, so that air can circulate underneath it, and allow to cool for at least 20-25 minutes before serving, or allow to cool completely and cut into squares. Cover tightly with plastic wrap or place in an airtight container and keep at room temperature for up to 3 days.


14 Responses

  1. Jen says:

    Sydney, the texture on these looks AMAZING. And after previously seeing you mention the book before, I finally checked out Baked from the library yesterday! 😀

    • Sydney says:

      @Jen: I’m glad you did – it’s my favorite!

      @Chris: That is the worst! You are kind for sharing! :)

      @Evan: Thankfully, I live about 50 feet from the subway, so it’s not too far to run from the rain! There were tons of people in the subway waiting for it to pass, though – when I walked up the steps I thought something had gone horribly wrong because I had never seen so many people just standing around in the station before!

      @Kevin: It’s just unbleached parchment paper, and it makes clean-up so easy!

      @Jen T: I hope it stops for her wedding! Mine was outside and I was constantly worried that it might rain!

  2. We are in NJ so we got hit by the storm too. I think a power surge fried my wife’s laptop. Now I’ll need to share mine :(. On the plus side, that storm did cool things off quite nicely – a much needed break from that oppressive heat.

    I give you a lot of credit if you baked this week. It was too hot for me. I went on strike. Thank goodness for salads and pizza.

  3. Evan says:

    I remember how much I hated when it stormed in New York – there’s nowhere to hide if you need to get from one place to another! It’s inevitable you’re going to get wet. And don’t even get me started on sidewalk umbrella warfare :)

    These blondies look awesome! Love the malted powder/milk ball – those Baked guys are onto something. But your addition of cashews = so much better than walnuts, in my opinion. Cashews and pecans > just about any kind of nut for baking.

    Have a great Friday!

  4. kevin says:

    hi sydney! Its been a while since I’ve written, but I am curious what paper you put in the cake pan before the mix…? That just seems SO much easier in cleanup!

  5. Jen T. says:

    I’m starting to suspect I’ll have to get this book out of the library as well- so many of the recipes you’ve done from it look amazing! Maybe you can just ship some to Chicago instead?

    We got some serious storms Wednesday night, I don’t think anyone was able to sleep, but fortunately we didn’t have any hail threats! It’s pretty much been raining ever since- my boyfriend’s poor cousin is getting married with an outdoor ceremony/reception tomorrow, so I’m really pushing for this to stop soon!

  6. These blondies look incredibly fudgey and delicious! That storm last night was insane, I could not believe the lightning we saw!

    • Sydney says:

      @Lauren: Thanks, and me either!

      @♥: Aw, thank you so much!

      @Christine: I hope that you do – they are my mom’s favorite, so I’ve always been partial to them!

      @Melanie: I definitely think it’s important to have photos to go along with recipes, so I’m glad they help!

  7. says:

    Your website is amazing. THANK YOU!

  8. Insane storm, right?! I got out of the shower and cracked the window for some air, and couldn’t believe the sound of the rain coming down! Don’t get me wrong, I was perfectly happy to camp out on the couch in my pajamas… but if I had wanted to leave, I would’ve needed a raft. These brownies look amaaaaazing… I’ve never been a fan of malted milk balls, but for these I think I’d reconsider.

  9. Melanie says:

    I recently bought Baked: New Frontiers in Baking after seeing so many recipes on your site. Unfortunately, I’m teaching in Korea and I don’t have an oven so I’m storing up these ideas for next year! I love when you make recipes from the book because it’s great to see a picture that goes along with the recipes. These blondies are a must try!

  10. Jill says:

    I met Renato Poliafito (owner and author of Baked) at Williams Sonoma on Saturday. He was giving out samples of his brownies. I must say – it was the best brownie I have ever had. No contest. The BEST!

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