Malted Milk Blondies
on Nov 07, 2014, Updated Jun 23, 2023
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These malted milk blondies have plenty of extra elements including milk chocolate chips and toasted walnuts and melted salted caramels.
In the sweet world of bar cookies, I can’t say that blondes have more fun.
I think most people, if given the choice, would pick a rich chocolatey brownie for an indulgence rather than a blondie.
With their pale golden crumb, blondies are far more subtle than their flashy chocolate cousins, but that doesn’t mean they aren’t a satisfying treat.
While not visible to the eye, the addition of malt powder made this batch of blondies special.
Any excuse to add our favorite milkshake flavoring to a dessert was guaranteed to be a big hit around our house.
Milk chocolate chips and toasted walnuts dotted the malted milk blondies.
They were finished off with melted salted caramel candies.
Malted Milk Blondies
- Nonstick cooking spray
- 3/4 cup malted milk powder
- 1 cup packed light brown sugar
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup chopped toasted walnuts
- 1 cup milk chocolate chips
- 4 ounces salted caramel candies, roughly chopped
- Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil and grease with nonstick cooking spray.
- In a large bowl, combine the malted milk powder, brown sugar, flour, salt and baking powder.
- In a medium bowl, whisk together the eggs, vanilla extract and oil. Add the wet ingredients to the dry ingredients mixing until just combined. Fold in the walnuts and chocolate chips, reserving 2 tablespoons chips. Spread the batter into the pan. Bake for 20 minutes before topping with caramels and remaining chocolate chips. Bake for an additional 10 minutes until golden brown.
- Cool the blondies for 1 hour before cutting into squares.
- Store in an airtight container.
Nutrition information is automatically calculated, so should only be used as an approximation.