I know i am pushing my luck in posting this,
because this is my third and yet another malt/whopper treat.
Okay, you can throw your shoe at me now. I deserve it.
But in my defense, i could have just let this slide, and not blog about it. But some things are just worth the risk, and trust me, this blondie is worth that risk.
Made of only brown sugar excluding white sugar, this blondie is the very representation of the terms “moist” and “chewy”. This is the kind of fudgy, dense brownie that you think is only achievable when you add chocolate into. And i mean lots of chocolate.
But this came along, bearing all the said qualities of a perfect (at least in my opinion) brownie without any chocolate. Except for the chocolate chips of course, but that doesnt count.
Malt powder and Whopper malted milk balls joined in for the ride. The malt taste was a little too subtle. In fact, i don’t even know if i would miss it at all if it weren’t included. However, the whoppers were fun guys, they added some crispy excitement to each bite.
But still undisputedly, the real winner for this blondie is still the brown sugar, in all its aromatic and fragrant glory.
Anyways, like i said, i am probably risking the title of a one trick pony blog with my triple streak on Malt powders, but please make this, i am sure your judgement will change.
Taken from Sweet Pea’s Kitchen
- 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
- 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.
Source: Baked: New Frontiers In Baking
Pictures don’t exactly do these blondies justice. With no frosting or any of the usual studded chocolate chips, or dried fruits, these blondies look plainer than Jane.
But underneath that simple exterior, these blondies sure packed up a HUGE deal in the flavour department.
There might not be any visible embellishment in these brownies, but take a bite into it and be prepared to be pleasantly greeted with a creamy and textured experience in the form of shredded coconut.
I have used freshly grated unsweetened coconut in these to double up on the flavour.
I simply loved how the flavours from the white chocolate and the coconut seemed to meld. The combination worked, and the resultant blondie was something that was altogether fudgy from the white chocolate, and chewy from the coconut.
Of course, we can’t be excluding the white crackly top, which always promises the densest of the moistest brownies.
So if you are looking into something to jazz up your white chocolate fudgy blondies, or give it a somewhat tropical kick, these are definitely worth a try!
(Taken from Brown Eyed Baker)
Yield: 24 brownies
Prep Time: 25 minutes | Bake Time: 30 minutes
1-1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour and salt together.
3. Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.