Cooking Lesson #914: Malted Milk Blondies

…from the Perspectives’ Kitchen

How you doin’? It is true… Blondies have more fun! Looking for a sweet treat you've never made before? My Blondie recipe is made with malted milk balls.
 
This is a party Blondies recipe—these may look like ordinary Blondies, but these moist and chewy squares have a secret ingredient that makes them totally scrumptious. The slightly nutty flavor of chopped-up malted milk balls is what makes this dessert totally unique and unexpected. Everyone will enjoy a malty twist on a timeless treat.
 
Blondies are similar to brownies, but they are made with brown sugar instead of cocoa and are often baked in a pan and then cut into squares or rectangles. Other ingredients such as walnuts or chips can be added to the mixture. Blondies are soft and chewy. The name “blondies” comes from their light color, which contrasts with the dark color of traditional brownies.
 
There are various names Blondies go by… they can also be called blonde brownies or butterscotch brownies. It's understood that much like the brownie, blondies originated in the USA. Brownies were invented in 1893 at Palmer House by Bertha Palmer, a socialite and philanthropist, who achieved a reputation as a skilled musician, proficient linguist, writer, able politician and baker.  The first recipe for blondies was published in 1896 by Fannie Farmer, a pioneer of modern American cookery.
 
Prep time:  20 minutes
Bake time:  30 minutes
Cool time:  1 hour
 
Ingredients 
3/4 cup (1-1/2 sticks) softened unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups malted milk balls chopped, divided
 
Directions

1. Heat an oven to 350⁰ F.
2. Butter a 13 x 9 x 2-inch baking pan.
3. Beat the butter, brown sugar and granulated sugar in large bowl until well blended.
4. Add the eggs and vanilla extract and beat well.
5. Whisk together flour, baking soda and salt.
6. Gradually add the flour mixture to the butter mixture, beating until well blended. Stir in 1-1/2 cups of the crushed malted milk balls.
7. Spread in prepared pan
8. Sprinkle top with remaining 1/2 cup crushed malt balls.
9. Bake the Blondies for 30 to 35 minutes or until top is golden brown and center is set.
10. Cool completely in the pan on wire rack.
11. Cut the baked and cooled Blondies into bars.

ChefSecret:  I have a love / hate relationship with Whoppers being that I once consumed and entire large box of Whoppers at one seating. I discovered I can get 43 malt balls in my mouth at the same time. It was great while I was eating them, but I found out they don’t taste as good when they are coming up—but enough of that—I got over it as you found out from this recipe.

Quip of the Day:  Two blondes fell down a hole. One said, "It's dark in here, isn't it?" The other replied, "I don't know… I can't see.”
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Dessert #Baking #MaltedMilkBalls #Whoppers #Blondies # #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2024

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