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.
Recipe by The Crepes of Wrath at