Since word spread that my fiance Joe is engaged to a baker, I now make a monthly treat for him to take to work. I was short on time last month and whipped these up with two days to spare. They turned out to be a smash hit.
Making blondies is as easy as brownies but with a different flavor profile. Without the cocoa, ingredients in blondies shine through more so than in brownies. With that in mind, I added malt powder, white chocolate chips and several spoonfuls of sprinkles just because. Enjoy and happy baking!
Funfetti Malted Blondies Adapted from a Smitten Kitchen recipe 16 servings
4 oz. (½ stick) butter, melted and slightly cooled
¾ cup brown sugar
1 egg
1 tsp. vanilla extract
1¼ cups flour
½ tsp. baking powder
½ cup malted milk powder
½ tsp. kosher salt
1/3 cup finely chopped white chocolate
¼ cup rainbow sprinkles or nonpareils
• Preheat the oven to 350 degrees. Line an 8-by-8-inch pan with parchment paper.
• In a large mixing bowl, whisk together the butter and brown sugar until combined. Whisk in the egg and vanilla. Stir in the flour, malted milk powder, baking powder and salt until just combined, then fold in the white chocolate and sprinkles.
• Pour the batter into the pan and spread it evenly. Bake 20 to 23 minutes, until top is golden and edges are browned and a toothpick inserted into the center comes out mostly clean. Let cool completely, then slice into 16 even squares. Store the blondies in an airtight container at room temperature.
This article appears in Readers’ Choice 2015.
