Chewy Malted Chocolate Chip Blondies
Ingredients
- ¾ cup (170 g) salted butter, melted and cooled slightly
- 1 ½ cups (318 g) dark brown sugar (see note)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (284 g) all-purpose flour
- ¼ cup (43 g) malted milk powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 - 1 ½ cups coarsely chopped malted milk balls (like Whoppers)
- 1 - 1 ½ cups (170-255 g) chocolate chips (I use semisweet)
Instructions
- Preheat the oven to 325 degrees F. Line a 9X13-inch metal baking pan with foil or parchment (I do this so I can lift out the bars to cut them after they cool). Lightly grease with cooking spray.
- In a large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla until very thick and creamy, 1-2 minutes. Add the flour, malted milk powder, baking soda and salt and mix until a few dry streaks still remain.
- Add the malted milk balls and chocolate chips and stir until evenly combined.
- Spread the cookie dough into the bottom of the prepared pan. Bake for 25-30 minutes until the edges and top are lightly golden and the middle doesn't jiggle (but is still soft - you don't want to over bake these bars). If they look greasy and raw when you check them, add time as needed.
- Cool to room temperature and cut into squares.
Notes
Brown Sugar: the dark brown sugar called for in this recipe amps up the chewy factor AND deepens the flavor. It's worth getting your hands on some, in my opinion! You can substitute light brown sugar (bars will be lighter in appearance, flavor and chewiness).
Malted Milk Balls: to chop the Whoppers, I use my blender and pulse them until coarsely chopped. You can also use a food processor. The end result may be that you have quite a bit coarsely chopped and some of them in finer crumbs - the inconsistent results work great, I promise.