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.