I was itching to do some baking since the last baking project was a bit
of a fail. I made a 3D pineapple cupcake
display for my friend’s luau-themed baby shower, but it was so hot that day and
the frosting melted off. It’s a shame
too because the pineapple frosting was really delicious!
Anyways, I wanted to do some baking to redeem myself, plus I was
meeting a friend whom I haven’t seen in 4 year because…he went off to med
school! I decided on malted blondies for
the new doctor!
Check out the verdict at the end of the post!
Malt Brownies
Ingredients
2 1/3 cup all purpose flour
1 ½ teaspoon baking powder
2 Tablespoon malted milk powder (I used Ovaltine)
1 teaspoon salt
¾ cup + 2 Tablespoon unsalted butter, softened
1 ¾ cup packed dark brown sugar
2 eggs, room temperature
2 teaspoons vanilla
¾ cup malted milk balls, coarsely chopped (I used Maltesers)
¾ cup semisweet chocolate chips
¾ cup chopped walnuts, toasted
Directions
1. Preheat
oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.
2. Whisk
flour, baking powder, malted milk powder, and salt in a bowl. Set aside.
3. Using
a stand mixer, beat salt and sugar until smooth.
4. Add
eggs and beat after each addition. Add
vanilla and beat.
5. Add
flour mixture in 2 batches, beating until just combined.
6. Add
malted milk balls, chocolate chips, and walnuts and mix until combined, 10
seconds.
7. Press
the thick dough into the baking pan with an offset spatula.
8. Bake
for 23 minutes or just until toothpick comes out clean.
9. Cool
for 20 minutes before cutting and eating.
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| Before baking. |
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| After baking. |
Verdict: These were not bad. Frankly,
I was expecting them to be amazing since everything that I’ve baked from this
book has been great so far. I baked them for 25 minutes, which may have
contributed to the somewhat dry texture.
I’d check them at 23 minutes next time and maybe they’d be moister. They had a really subtle malt flavor and the
walnuts gave it a contrasting texture, so leave them out if you like a smooth
blondie.
