Brewer's Blondies

It's easy to say (and I think Olivia will agree with me here) that I spend more time in the kitchen during holiday breaks than anywhere else.  I'm not sure if that is considered a good or bad thing.  Although I have not blogged about all the creations, so far this break I have made gingerbread cookie with my friend, Ellie, chocolate chocolate chip cookies (adapted from a vegan recipe because I didn't have any eggs.. who knew ground flax seeds mixed with water = 1 egg), helped my sister a little with her fabulous banana pudding and am currently waiting to devour what Baked NYC likes to call 'Brewer's Blondies.'
It's an adaption from the classic blondies we all love, but instead includes malted milk powder and ground whoppers... what could be better? The recipe is as follows:

Brewer's Blondies
Adapted from Baked

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 semisweet chocolate chips
3/4 cup toasted walnuts, chopped
Vanilla ice cream, to serve

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, chocolate chips and walnuts 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.

  I had to slightly adapt and use chocolate malted milk powder instead of original because it was out of stock at the store.. how that is possible, I don't know.  Either way, a little more chocolate can never hurt :) Also, a bad tendency of mine is too move to quick without reading the fine print, so I forgot to actually toast the walnuts, but I'm sure it won't affect the finished product that much.
Baked recommends, since most people won't eat all of the blondies right after cooling, keeping them covered in an airtight container and when serving to microwave them for 20-30 seconds and serving with ice cream.  Unfortunately, I haven't had dinner yet so I'm trying to withhold myself from indulging, but I will comment later on the finished outcome and any suggestions for those who try the recipe!

Happy Holidays, hope everyone enjoys some great holiday treats this break! :)