These Malted Milk Ball Blondies come together in 30 minutes and are truly addicting!
Sometimes the best recipes happen by accident. When I asked Jeff to pick me up a box of malted milk balls, I actually had a very different dessert in mind (a custard topped with chopped milk balls).
My first idea didn’t turn out the way I wanted it to, and I came up with a new custard recipe that doesn’t involve malt flavoring. That one should be along next week.
In the meantime, I had a large box of milk balls begging to be used. We ate some of them, obviously, but there were a lot of balls, if you know what I mean.
So I made malted milk ball blondies, and they’re fantastic. After trying one, I immediately gave the rest away to friends before we devoured the rest.
These bars are soft and chewy with a delicate crunch from the milk balls. They’re easy to prepare, and they come together in 30 minutes. Make them.
Malted Milk Ball Blondies
- 1 1/2 cups malted milk balls, divided
- 4 1/2 ounces (1 cup) all-purpose flour
- 1/4 cup malted milk powder
- 1/4 teaspoon kosher salt
- 4 ounces unsalted butter, melted and cooled
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Lightly grease an 8x8 pan with baking spray or butter.
- Coarsely chop 1 cup of the malted milk balls (slicing some in half and/or leaving a few almost whole is fine; it will add texture to the blondies). Chop the remaining 1/2 cup into smaller pieces; this will be the topping.
- In a small bowl, whisk together the flour, malted milk powder, and salt.
- In a large bowl, beat the butter and brown sugar with an electric mixer (or use a stand mixer with the paddle attachment) until very smooth, 1-2 minutes. Mix in the egg and vanilla for an additional minute.
- Fold in the flour mixture followed by the coarsely chopped malted milk balls until no flour patches remain.
- Spread the batter evenly into the prepared pan. Sprinkle the remaining chopped milk balls evenly on top.
- Bake for 20-23 minutes, or until the edges are starting to brown but the center isn’t completely set (they’re similar to brownies; better to slightly undercook them as opposed to drying them out).
- Allow to cool completely before slicing.
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