Inevitably when August is over and September rolls in I’ve had my fill of summer. I’m ready to say goodbye to mosquito bites and humidity and say hello to apple picking, crisp evenings, and of course, baking projects. I know I should stay in the moment, embracing summer rather than wishing it away, but fall being my season of choice, I will admit I can’t wait to usher it in.
And this week I did (albeit a bit early) with a little baking project.
I decided to whip up a batch of blondies to bring to an appetizer and cocktail party at a girlfriend’s house, but not just any blondies. These blondies feature a rich, buttery dough punctuated with malt powder and generous handfuls of crushed Whoppers in addition to the more typical chocolate chips.
The result is a sumptuous treat that’s perfect for tucking into a lunchbox or enjoying with a hot cup of tea.
Thanks to this recipe, I’m also now certifiably addicted to putting Whoppers in baked goods. I’ve been thinking they would also be fantastic in the Brownie Cookies I made recently or perhaps the Compost Cookies I made in the spring for the National Food Blogger Bake Sale. Of course, if you’ve never tried Whoppers in a baked good before, this recipe is the perfect place to start.
Adapted from Baked: New Frontiers in Baking
Yields about 24 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, 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
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 and chocolate chips 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 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.
What are your favorite candies to bake with?