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
Ingredients
- 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
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Mary Ann | The Beach House Kitchen says
I just bought a container of Whoppers for my husband Tom (his favorite!) He would love these blondies Jennifer!
Matt says
These would last about 10 seconds here!
Stephanie says
Oh yum. These are right up my alley :)
Alice @ Hip Foodie Mom says
What a delicious accident! love these blondies!
Liz says
These are definitely my “crack.” But what a way to go!!!
Mary says
Oh Wow! Blondies are my favorite go to bar/cookie to bake and eat! But the idea of using malted milk balls (another favorite!) takes a blondie to new heights! Don’t know why I never thought of this, but cannot wait to bake these! Thanks for sharing!
Kimberly @ The Daring Gourmet says
Such a cool idea, those sound delicious!
Ashley @ Wishes & Dishes says
You’re so right – it’s amazing when the best recipes happen by accident! This one is a keeper!
Marta @ What should I eat for breakfast today says
It’s too early to see such a recipe. 9 am and I want to bake straight away. I blame you for not wanting to work until I have sth yummy ;)
Gina says
An abundance of balls is never a bad thing. For blondies of course ;)
Jennifer @ Show Me the Yummy says
Such a fun twist on a blondie!
Naomi says
That happens to me too – love it when that happens. This malted blondie is EVERYTHING!
Christine | Mid-Life Croissant says
Malted milk balls are. My. KRYPTONITE. But I mean that in the fondest way possible. Sorry for yelling ;-)
Kim says
These look amazing! My hubby loves malt balls. I need to try this for him, immediately.
Megan @ MegUnprocessed says
Looks wonderful. Beautiful photography too.