Malted Milk Blondies

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

• Author: Paige Adams
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 blondies 1x

Print Recipe

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Description

These malted milk blondies have plenty of extra elements including milk chocolate chips and toasted walnuts and melted salted caramels.

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Ingredients

Scale 1x2x3x

• Nonstick cooking spray
• 3/4 cup malted milk powder
• 1 cup light brown sugar, packed
• 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 toasted walnuts, chopped
• 1 cup milk chocolate chips
• 4 ounces salted caramel candies, roughly chopped

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Instructions

1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with aluminum foil and grease with nonstick cooking spray.
2. In a large bowl, combine the malted milk powder, brown sugar, flour, salt and baking powder.
3. 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.
4. Cool the blondies for 1 hour before cutting into squares.
5. Store in an airtight container.

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Notes

Adapted from King Arthur Flour