Monday, March 18, 2013
Adapted from Baked: New Frontiers in Baking
Makes 24 bars
Malted milk powder can usually be found near in the tea/coffee/cocoa section of your larger supermarket. Toasted walnuts give these bars a great flavor–it’s easy to toast them if you preheat your oven good and early; toss the nuts into a small baking pan and put them in a 350 degree oven for about 10 minutes or until they are golden and fragrant (let them cool before adding them to the batter). I like to line the pan with a sleeve of parchment paper across the bottom and draped over the sides of the pan like parchment “handles” to make for easy removal of the blondie slab, which also makes for nice, evenly cut bars.
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 and cut into 1-inch cubes
1 3/4 cups dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped
1/3 cup bittersweet or semi-sweet chocolate chips
1/3 cup white chocolate chips
1/2 cup toasted walnuts, chopped
Preheat the oven to 350 degrees. Butter the bottom and sides of a 9×13 inch baking pan. If you like, line the pan with a parchment sleeve to make the removal and cutting of the bars easier.
In a medium bowl, whisk together the flour, baking powder, salt and malted milk powder.
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and dark brown sugar on medium speed. Scrape down the bowl, and beat in the eggs and vanilla until well-blended. Add the dry ingredients in two additions on low speed and beat until just combined. Mix in the malted milk balls, chocolate chips and walnuts. Give the batter a final folding by hand with a spatula to make sure there are no dry pockets and the batter is evenly mixed. It will be very thick. Turn the batter into the prepared pan and smooth it evenly.
Bake in the center of the oven for about 30 minutes, or until the bars are deeply golden and a toothpick comes out clean. Cool on a wire rack in the pan for 20 minutes before removing the bars to a cutting board and cutting them into 24 squares. Once they cool completely, they can be stored in an airtight container at room temperature for up to three days.