Tuesday, 26 February 2013

Malt Brewer's Blondies

Kyle loves brownies, so I can't believe that I'm featuring blondies on my blog first. I knew that he wouldn't be too upset if I baked this version of brownie's paler cousin as it features malt, another favourite of his. Malt is an essential ingredient for the Baked boys who created the recipe, and I'm beginning to see why. It makes the base pop against the perfect trio of walnuts, Maltesers and choc chips. This is now my go to blondie recipe!
Brewer's blondies (adapted from Baked: New Frontiers in Baking)
2 1/3 cups plain flour
1 1/2 tsp baking powder
1 tsp salt
2 tbsp malted milk powder
200g butter, softened
1 3/4 cups packed brown sugar
2 eggs
2 tsp vanilla
3/4 cup Maltesers, roughly chopped
3/4 cup milk chocolate chips
3/4 cup toasted walnuts, roughly chopped
  1. Preheat oven to 175 degrees Celsius. Grease a 20x30 cm tin with butter.
  2. Sift together the flour, baking powder, salt and malted milk powder together.
  3. Using an electric mixer, beat butter and brown sugar until completely combined. Add eggs and vanilla and beat until just combined. Add the flour mixture in two batches and beat until just combined.
  4. Add the Maltesers, chocolate chips, and walnuts and fold together with a wooden spoon. The mixture will be very thick.
  5. Spoon into the tin and spread evenly. Bake for 25 to 30 minutes, or until a skewer inserted comes out clean.
  6. Cool in tin for 5 minutes, then turn onto a wire rack. They taste great warm!

No comments:

Post a Comment