↞ recipe box start page
Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons malted milk powder
14 tablespoons unsalted butter, at room temperature, cut into 1-inch cubes
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup malted milk balls, coarsely chopped
3/4 cup semisweet chocolate chips
3/4 cup toasted walnuts, chopped (I omitted)
Preheat oven to 350 F. Spray a 13x9 baking pan with cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the blondies out afterward. Spray the foil with nonstick cooking spray.
Whisk the flour, baking powder, salt and malted milk powder together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs and vanilla, and beat until combined, stopping to scrape down the sides of the bowl once. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Mix in the malted milk balls, chocolate chips and walnuts briefly until distributed throughout the batter.
Transfer the batter to the prepared pan and spread in an even layer with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the blondies cool for at least 20 minutes before lifting them out and cutting into squares. Store at room temperature tightly wrapped with plastic wrap.
view more member recipes
BREWERS BLONDIES
view my recipes
print
save
Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons malted milk powder
14 tablespoons unsalted butter, at room temperature, cut into 1-inch cubes
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup malted milk balls, coarsely chopped
3/4 cup semisweet chocolate chips
3/4 cup toasted walnuts, chopped (I omitted)
Preheat oven to 350 F. Spray a 13x9 baking pan with cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the blondies out afterward. Spray the foil with nonstick cooking spray.
Whisk the flour, baking powder, salt and malted milk powder together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs and vanilla, and beat until combined, stopping to scrape down the sides of the bowl once. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Mix in the malted milk balls, chocolate chips and walnuts briefly until distributed throughout the batter.
Transfer the batter to the prepared pan and spread in an even layer with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the blondies cool for at least 20 minutes before lifting them out and cutting into squares. Store at room temperature tightly wrapped with plastic wrap.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blondies
by sgre52160
1 1/2 c flour 1 tsp baking powder 1/2 tsp salt 1 1/2 sticks butter (12 tablespoons) unsalted butter melted 1 1/2 c light brown sugar 2 large eggs lightly beaten 2 tsp vanilla 11 ounces (one ba
by sgre52160
1 1/2 c flour 1 tsp baking powder 1/2 tsp salt 1 1/2 sticks butter (12 tablespoons) unsalted butter melted 1 1/2 c light brown sugar 2 large eggs lightly beaten 2 tsp vanilla 11 ounces (one ba
Drunken Blondies
by sgre52160
2 cups all-purpose flour 1 tsp baking powder 1/4 tsp fine sea salt 2 sticks unsalted butter, melted 2 cups packed light brown sugar 2 large eggs, at room temperature 2 tsp pure vanilla extract
by sgre52160
2 cups all-purpose flour 1 tsp baking powder 1/4 tsp fine sea salt 2 sticks unsalted butter, melted 2 cups packed light brown sugar 2 large eggs, at room temperature 2 tsp pure vanilla extract
Dumpy Blondies
by sgre52160
1 cup (2 sticks) butter 3 cups firmly packed dark brown sugar 4 large eggs 1 tablespoon pure vanilla extract 1 teaspoon salt 2 cups unbleached all-purpose flour 3/4 teaspoon baking powder DUM
by sgre52160
1 cup (2 sticks) butter 3 cups firmly packed dark brown sugar 4 large eggs 1 tablespoon pure vanilla extract 1 teaspoon salt 2 cups unbleached all-purpose flour 3/4 teaspoon baking powder DUM
Toffee Blondies Ii
by sgre52160
1/2 c. (1 stick) butter, melted 1 c packed light brown sugar (I've used a combo of dark & light, too) 2 large eggs 1 tsp vanilla 1/4 tsp salt 1 & 1/2 c flour 1 c toffee bits Preheat oven t
by sgre52160
1/2 c. (1 stick) butter, melted 1 c packed light brown sugar (I've used a combo of dark & light, too) 2 large eggs 1 tsp vanilla 1/4 tsp salt 1 & 1/2 c flour 1 c toffee bits Preheat oven t
Toffee Blondies I
by sgre52160
1/2 c. (1 stick) butter, melted 1 c packed light brown sugar (I've used a combo of dark & light, too) 2 large eggs 1 tsp vanilla (the first time I made these, I was out of vanilla, so I used almon
by sgre52160
1/2 c. (1 stick) butter, melted 1 c packed light brown sugar (I've used a combo of dark & light, too) 2 large eggs 1 tsp vanilla (the first time I made these, I was out of vanilla, so I used almon
view more member recipes