Malted milk powder is mixed into the blondie batter in this recipe, giving these blondies a super rich and sweet taste. And to add even more malt flavor, I added Robin Eggs (malted milk balls)!
Robin Eggs are one of my FAVORITE Easter candies out there…basically just a Whopper but with a hard candy shell. These are perfect for Easter, but can be made anytime of year by using good ol’ Whoppers candy. The key ingredient in these is that malted milk powder though. Grocery stores may carry it in the baking aisle or by the dried milk, or you can always order it off Amazon like I did!
These blondies are easy to make because you do not need to worry about bringing butter to room temperature since we use melted butter. Once you melt your butter, let it sit for a few minutes to cool slightly because you do not want to scramble your eggs.
Therefore, it is IMPORTANT that your eggs are room temperature (place eggs on the counter for 2-3 hours before using). If you need to bring eggs to room temperature quickly, add warm water to a small bowl and place your whole eggs in the water for several minutes until the shell feels room temperature.
Malted Milk Blondies
Print RecipeIngredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 3 eggs, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Baker's Extract)
- 1/2 teaspoon salt
- 1.8 teaspoon ground nutmeg
- 3/4 cup malted milk powder
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 cup roughly chopped Robin Eggs or Whoppers candies
- 1/4 cup chocolate chips
- 2 tablespoons pastel sprinkles
Instructions
Preheat oven to 350-degrees. Line a 9x9-inch pan with foil or parchment paper and spray the bottom and sides with baking spray. Set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the melted butter and brown sugar. Mix on medium speed until combined. Add the eggs one at a time to the mixer. Mix each egg into the batter entirely before adding each subsequent egg. Add the vanilla extract, salt and nutmeg. Mix on medium speed until combined. Scrape down the sides and bottom of the bowl.
Change the mixer to low speed and add the malted milk powder, flour and baking powder. Mix on low until just combined.
Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated. Fold in the chopped Robins Eggs and chocolate chips.
Pour mixture into prepared pan, in an even layer. Add sprinkles on top. Bake in 350-degree oven for 25-30 minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Do not over bake. If the toothpick has crumbs and moisture on it, that's okay. Blondies will continue to bake and set after removed from the oven.
All blondies to set on the counter for 2-3 hours before cutting into desired sized squares.
Notes
Store blondies in an airtight container at room temperature. Blondies stay fresh for several days.
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