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.
These Malted Milk Ball Blondies come together in 30 minutes and are truly addicting! Enjoy this twist on traditional blondies at your next gathering.
- 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.
Adapted from How To Cook Everything by Mark Bittman