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Brewer’s Blondies

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.

Brewer’s Blondies

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


  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a wire rack and let cool for 20 minutes.

Source: Baked: New Frontiers In Baking

Categories: Brownies Tags: , , , ,
  1. April 8, 2011 at 11:54 am

    I’m pretty sure there’s no such thing as too much malted chocolate in one’s life. Besides, with these brownies you get a hit of vanilla AND a hit of chocolate. What more could you want?

  2. April 8, 2011 at 12:22 pm

    Its a good thing you posted this beauty, these blondies look great. I’m sure no one would mind it being the third malt/whopper treat!

  3. DG
    April 8, 2011 at 3:41 pm

    Marvellous brownies! I bet it is delicious too!

  4. April 9, 2011 at 6:11 am

    Dont worry about pushing your luck. I am happily reading all your posts and drooling at the lovely photos… 🙂

  5. April 9, 2011 at 12:51 pm

    There can’t possibly be too many malt treats 😉
    The brownies look scrumptious

  6. April 10, 2011 at 1:52 am

    Mmmm..these look great! I am so glad that you enjoyed the recipe…These blondies are awesome! 🙂

  7. April 10, 2011 at 5:15 pm

    Who told you, you’re pushing your luck? As long as I see chocolate I am such a happy camper lol. And these Brewer’s Blondies look absolutely delicious.

  8. April 11, 2011 at 3:05 am

    Yum, don’t those look good!

  1. June 2, 2011 at 7:31 pm

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