These Brewers Blondies by the awesome guys at Baked in New York are delicious. They are filled with Whoppers, nuts, and chocolate chips with a little malted milk powder. These guys at Baked have updated and put new twists on so many classics. If you do not own this book, order it right now. Every page has a new recipe to tantalize and torment you with.
Tips for making Baked Brewers Blondies
For the ultimate snack, place one Brewer’s Blondie on a microwave-safe dish and heat on high for 15 seconds. Remove the blondie from the microwave oven and top it with one heaping scoop of vanilla ice cream. Let the warmth of the blondie melt the ice cream for a few moments, then serve immediately.
2 1/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 2 tablespoons malted milk powder 14 tablespoons unsalted butter, softened, cut into 1-inch cubes 1 3/4 cups firmly packed dark brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor 3/4 cup (9 ounces) semisweet chocolate chips 3/4 cup toasted walnuts, chopped
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips, and walnuts and beat until just combined about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
Bake in the center of the oven for 25 to 30 minutes or until a toothpick inserted into the center of the blondie comes out clean.
Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious served warm. Cut them into squares and serve with ice cream. They also taste great at room temperature. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.
This simple Homemade Blueberry Sauce has become a summer fav. It is a sweet, tart sauce that you can use over ice cream, waffles, even Greek yogurt. Place them in the pan with the sugar and lime juice and bring to a quick boil. Reduce the heat for a minute or so to let thicken…
Last week we got together with Keith and his family. To celebrate I baked a Raspberry Browned Butter Tart. Keith and I have been friends since we were babies. We played on the lawn after church and had pool parties with our families growing up. He knew my secret -as a child I was…
Last week everywhere I looked I people were talking about Pumpkin Spice Latte’s. I was prepping for a macarons class and was inspired to create these delicious Pumpkin Spice Latte Macarons. Here is a little secret — I don’t actually like Pumpkin Spice Latte’s. Please don’t hate me. I like my coffee strong and black….
Happy Easter! I am looking forward to a day with family and filled with Easter egg hunts. One night last week I could not sleep. After tossing and turning around 5 am I gave in and got up. Down in the kitchen making coffee I decided to make these cookies as a gift to my…
For this months Daring Bakers Challenge Elle and Deborah selected Cheesecake Pops. They are little cheesecake morsels on a stick, dipped in chocolate and decorated how you wish. They are very rich and they would have to be served straight out of the freezer. I fear they would fall off the stick on a warm…
Happy 4th of July my Adventures in the Kitchen friends! I thought I would share a 4th of July themed recipes I had the pleasure of developing for Pillsbury.com. Really a dream come true for a girl who still has her first Betty Crocker Cookbook! These are so quick you could run out to the…