White Chocolate Malted Milk Blondies are a dense, fudgy blondie filled with white chocolate chips and topped with a supremely delicious Malted Milk Buttercream.
Salivating yet? It’s ok, I’ll give you a moment.
Right, following hot on the heels of my Chocolate Malt Fudge Bars from last week comes these White Chocolate Malted Milk Blondies. What can I say? I was having fun with the malted milk powder last week.
Third time lucky
Sometimes I come up with a recipe that I’m ultra proud of and this is one of those. I love blondies and I love malted milk and it seemed like such a great idea at the time. The first time I made them, they totally flopped. Boohoo! They burned really quickly in the oven and then never quite cooked through.
I’m still not really sure where I went so wrong but the second time I made them, they were really good and the third time they were awesome.
YES! Booyeah! Fist pump! Time to share it with the world.
I think I’m so proud of these White Chocolate Malted Milk Blondies because of that original fail. I mean, not every recipe turns out perfect the first time but this one was an EPIC FAIL! You know, like a good old youtube cat video fail (ok, you almost lost me to cat videos but I’m back now). When a recipe fails miserably, it’s sometimes tempting to say “meh, wasn’t meant to be” but I knew this one could be good, if I just got the right proportions. Not good. Amaaaaaaazing!
Just quietly, I now have like a gazillion malted milk recipes in my ever-increasing ideas list so lots more malty goodness to come.
Perfect flavour and texture
Malted milk and white chocolate go together like Kermit and Miss Piggy. No, no, better – like bacon and eggs. Then there’s the crunch of chocolate chips in a dense and fudgy blondie. Then these babies are topped with a Malted Milk Buttercream which, if you happen to have a spoon nearby when it’s ready, will be lucky to make it onto the blondies at all. It’s soft and fluffy and supremely malty.
Now check out the recipe below before you go looking for cat videos, ok ?
More Blondie recipes you’ll love
- Raspberry Chocolate Chip Blondies
- Macadamia Caramel Blondies
- Cranberry White Chocolate Blondies
- Cookies and Cream Blondies
White Chocolate Malted Milk Blondies
- 1 ½ cup 195g plain (AP) flour (note 1)
- ½ cup 50g malted milk powder (note 1)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup 1 stick / 115g unsalted butter, melted & cooled
- 2 large eggs, beaten
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 200 g white chocolate chips
Malted Milk Buttercream
- 75 g unsalted butter, softened
- 1 cup Icing (powdered / confectioners) sugar, sifted (note 1)
- ¼ cup 25g malted milk powder
- ¼ cup cream
For the blondies;
- Preheat your oven to 180c (350F) / 160c fan. Line an 8x8 inch baking tin with baking paper. (If you scrunch it up first, its much easier to push into the corners)
- Sift together flour, malted milk powder, baking powder then add sugar. Mix well so everything is distributed.
- Add the mlted butter, maple syrup and vanilla and mix a little, then add the beaten eggs and mix until fully incorporated. Add the chocolate chips and mix to distribute evenly.
- Pour the batter into the prepared baking tin and spread to the edges an into the corners.
- Bake in the oven for 25-30 minutes until the edges are firm but the middle is still soft (there should only be a slight wobble when you shake the pan). Cool in the tin before frosting.
For the buttercream;
- In the bowl of a stand mixer, beat the butter on medium adding the icing sugar 1 tablespoon at a time until it is all incorporated. Beat on high for another minute or two until light and fluffy. Scrape down the sides of the bowl as necessary.
- Add the malted milk powder and beat until incorporated. Then add the cream and beat for another 2 minutes on high making sure to scrape down the sides of the bowl as necessary.
- Spread over the blondies, then slice into 16 pieces.
- It’s always best to weigh out your ingredients, but if you don’t have a kitchen scale, then measure things like flour and cocoa by using the spoon and level method. Don't use your cup to scoop out of the flour container as you will end up with too much. Instead, spoon it into the cup measure, then level off with the back of a knife. Don’t tap it down to flatten it as, again, you’ll end up with too much.
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