Malted Milk Blondies

5 from 1 vote

These malted milk blondies are delicious blondie brownies made with malted milk powder and other pantry staples. They're chewy, and are reminiscent of malted milk balls.

Prep Time15

Cook Time40

Total Time55

Servings: blondies

Author: Miranda Couse

Ingredients

3/4 cup butter room temperature
1 1/2 cup light brown sugar packed
1/2 cup malted milk powder
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Preheat the oven to 350 degrees F. Lightly spray the 9x9 square pan with nonstick cooking spray and line with parchment paper. Use binder clips to clip the parchment paper overhang on the sides of the pan.
In a large bowl, add the 3/4 cup butter, 1 1/2 cup light brown sugar, and 1/2 cup malted milk powder. Using a hand mixer on medium speed, beat for about 2 minutes until ingredients well incorporated.
Add 2 large eggs and 2 teaspoons vanilla extract. Mix just until the eggs are incorporated.
Add 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt into a small mixing bowl. Whisk together.
Add the dry ingredients to the butter mixture. Mix until flour is just incorporated. Scrape down the sides of the bowl and stir in any remaining ingredients.
Using a spatula, spread the batter into the prepared baking pan.
Place in the preheated oven and bake for 40-45 minutes or until a toothpick inserted in the center of the blondies comes out clean or with moist crumbs. Check the blondies at 35 minutes to see if tops are brown enough. If
golden brown, carefully cover with tin foil to prevent more browning.
Remove the blondies from the oven and let cool completely.
Cut into 9 pieces after completely cooled. Enjoy!

Notes

Storage: Store these blondies in an airtight container at room temperature for up to 4 days.

Freeze: Once the blondies are cooled, wrap them tightly in 2 layers of plastic wrap and a layer of heavy-duty aluminum foil. Pop in a freezer bag or freezer-safe container for up to 3 months.

Thaw: Thaw out on the counter for 1 to 2 hours.

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