I love making brownies, but even more, I LOVE making blondies. I love the rich buttery flavor combined with delicious chocolate bits. As well, I love putting a new twist on these delectable morsels just about every time I make them by changing what I mix into the base, from semi-sweet chunks and pecans to my favorite candy and everything in between. Since it’s Easter, I thought I would try combining the dense crunch of malted milk balls into the silky smooth base. Well, let me tell you, this was definitely a hit in my home. My family went crazy over these and I had to rush to photograph them before they were all eaten! I love anything malted, and this combination is definitely a divine springtime treat!
Marvelous Malted Blondies
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 stick (1/2 cup) softened butter
¾ cup granulated sugar
¼ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 package Whoppers Mini Robin Eggs (malted milk candy in a crunchy shell)
Preheat oven to 350˚. Lightly butter 13×9 inch pan.
In a large bowl combine the flour, baking powder and salt and set aside. In a large bowl of an electric mixer add the butter and sugars. Mix on medium speed for 2 minutes until well combined. Add the eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.
With the mixer on low speed, gradually add the flour mixture and beat until just combined. The dough will be thick. Remove bowl from mixer. Add malted balls and stir with a spoon until combined.
Scrape the mixture into the prepared pan. With your hands or a spatula, spread the mixture evenly then press down gently into the pan.
Bake blondies for 30 minutes, or until top is golden brown. Do not over bake. Cool on a rack for about 1 hour. Cut into squares. Yields 12 big blondies or 20 small. You can serve this yummy treat warm or at room temperature. And store in an airtight container.
These Marvelous Malted Blondies are the absolute best – I think even the Easter Bunny would agree!