White Chocolate Malted Milk Blondies

White Chocolate Malted Milk Blondies

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.

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