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.
Combine your dry ingredients.
Roughly chop your cashews.
Cube your butter.
Add in your sugar and beat until fluffy, another 3 minutes.
Then beat in your eggs, one at a time, followed by your vanilla.
Gradually mix in your flour until just moistened.
Fold in your cashews, chocolate chips, and chopped malted milk balls.
The dough is pretty thick, so I recommend using your hands to press it into your lined and greased 9×13 pan.
Bake at 350 degrees F for 30-40 minutes, or until set and slightly golden.
Allow to cool completely before cutting into 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)
- 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.
- 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.
- 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.
- 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.