Unlike any blondie you’ve ever tasted, our blondie is enriched with malt powder and crushed malt balls, giving it a warm barley flavor. At Baked, we work with a local brewery, Six Points Ale, to blend their brewer’s malt with the milk chocolate that will eventually end up swirled into the Brewer’s Blondies. Since most home bakers do not have access to brewer’s malt, we adapted the recipe slightly. Though there is a vast difference between malted barley (brewer’s malt) and the malted milk powder used here, this bar is still completely delicious.
In a medium bowl, whisk the flour, baking powder, salt, and malted milk powder together.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
Add the flour mixture in two batches and beat until just combined. Add the malted milk balls, chocolate chips, and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious warm. Cut them into squares and serve with ice cream. They also taste great at room temperature. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.
© 2008 All rights reserved. Published by Abrams Books.