Chewy Malted Chocolate Chip Blondies
User Reviews
4.6
Chewy Malted Chocolate Chip Blondies
Description
This recipe uses melted butter and dark brown sugar whisked with eggs and vanilla to create a creamy base, which is then combined with flour, malted milk powder, baking soda, and salt to form a thick batter. Adding coarsely chopped malted milk balls and semisweet chocolate chips distributes bursts of malt flavor and chocolate throughout the blondies. Baking in a lined 9x13 pan facilitates easy removal and cutting after cooling.
The resulting blondies feature lightly golden edges and a moist but set interior, avoiding an overly dry or greasy texture. The malted milk powder and malted milk balls bring a toasty, slightly caramelized note that deepens the sweet richness of the bars.
The recipe author recommends using dark brown sugar for depth and chewiness, though light brown sugar can substitute for a milder flavor. Coarse chopping the malted milk balls creates varied texture in the bars, enhancing the eating experience. This recipe yields bars that cut cleanly after cooling and store well for snacking or sharing.
Ingredients
- ¾ cup butter melted and cooled slightly, salted
- 1 ½ cups dark brown sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ cup malted milk powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 - 1 ½ cups malted milk balls coarsely chopped, like Whoppers
- 1 - 1 ½ cups chocolate chips semisweet
Instructions
- Preheat the oven to 325 degrees F. Line a 9X13-inch metal baking pan with foil or parchment (I do this so I can lift out the bars to cut them after they cool). Lightly grease with cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until very thick and creamy, 1-2 minutes. Add the flour, malted milk powder, baking soda and salt and mix until a few dry streaks still remain.
- Add the malted milk balls and chocolate chips and stir until evenly combined.
- Spread the cookie dough into the bottom of the prepared pan. Bake for 25-30 minutes until the edges and top are lightly golden and the middle doesn't jiggle (but is still soft - you don't want to over bake these bars). If they look greasy and raw when you check them, add time as needed.
- Cool to room temperature and cut into squares.
Notes
- Using dark brown sugar adds chewiness and a deeper flavor compared to light brown sugar.
- Coarsely chop malted milk balls in a blender or food processor for varied texture.
- Line the baking pan with foil or parchment to easily lift bars out for cutting after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 261kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 138mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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