White Chocolate Malted Milk Blondies
- 1 ½ cup 195g plain (AP) flour (note 1)
- ½ cup 50g malted milk powder (note 1)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup 1 stick / 115g unsalted butter, melted & cooled
- 2 large eggs, beaten
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 200 g white chocolate chips
Malted Milk Buttercream
- 75 g unsalted butter, softened
- 1 cup Icing (powdered / confectioners) sugar, sifted (note 1)
- ¼ cup 25g malted milk powder
- ¼ cup cream
For the blondies;
- Preheat your oven to 180c (350F) / 160c fan. Line an 8×8 inch baking tin with baking paper. (If you scrunch it up first, its much easier to push into the corners)
- Sift together flour, malted milk powder, baking powder then add sugar. Mix well so everything is distributed.
- Add the mlted butter, maple syrup and vanilla and mix a little, then add the beaten eggs and mix until fully incorporated. Add the chocolate chips and mix to distribute evenly.
- Pour the batter into the prepared baking tin and spread to the edges an into the corners.
- Bake in the oven for 25-30 minutes until the edges are firm but the middle is still soft (there should only be a slight wobble when you shake the pan). Cool in the tin before frosting.
For the buttercream;
- In the bowl of a stand mixer, beat the butter on medium adding the icing sugar 1 tablespoon at a time until it is all incorporated. Beat on high for another minute or two until light and fluffy. Scrape down the sides of the bowl as necessary.
- Add the malted milk powder and beat until incorporated. Then add the cream and beat for another 2 minutes on high making sure to scrape down the sides of the bowl as necessary.
- Spread over the blondies, then slice into 16 pieces.