Malted Milk Blondies have a special flavor that’s reminiscent of “cereal milk”. You know how the milk at the bottom of a bowl of cereal has a sweet, slightly salty, grain flavor? Well, if you love cereal milk, you’ll really love this new malted milk recipe for bar cookies.
Inspired by this article on Serious Eats, I bought a big container of malted milk powder to play around with. Yes, that’s my idea of fun, what can I say? I’m a big ‘ole baking geek and proud of it.
Speaking of geeky information…
About Malted Milk Powder and why it’s a great blondie ingredient
- Malted Milk Powder is made from malted barley, wheat, evaporated milk and a hint of baking soda and salt.
- This recipe uses “nondiastatic” malted milk powder, which means there are no active enzymes in the powder. It’s the stuff used for flavoring milk, milk shakes and baked goods.
- “Diastatic” milk powder has active enzymes that break down starch into sugar. Diastatic milk powder is used in bread baking.
- The malted barley and wheat in the powder add a slightly cereal/grain flavor to the blondies and frosting.
- The baking soda and salt in the malted milk balance out the sweetness in both the blondies and the frosting.
- The malted milk powder milk enhances the creaminess of the frosting.
Scroll through the step by step process photos to see how to make Malted Milk Blondies
How I created this blondie recipe:
Blondies don’t have chocolate or any other particularly assertive flavors in them. I thought a blondie might be just the right vehicle to highlight that special malted flavor.
I wanted to make a chewy, dense bar with a noticeable malted milk flavor. After a couple of tests I found that by reducing the flour and vanilla in the blondie batter I got a great texture and more of the malted milk flavor came through.
I debated if I should frost the blondies, but I’m really glad I did. Because it’s the frosting that takes the malted milk flavor and runs away with it.
I used a milk based frosting recipe for obvious reasons. I cut way back on the amount of vanilla that I would normally use for frosting. Less vanilla allows the malted milk flavor to really shine.
It’s like the cookie bar version of a malted milk shake. That doesn’t sound terrible, does it?
Try these other recipes that use malted milk powder:
You might also like these wonderful Butterscotch Ripple Blondies.
You might like these fabulous brownie recipes: Classic Fudgy Brownies, Sourdough Brownies, Habanero Brownies, Chocolate Cherry Brownies, Malted Milk Brownies, Roasted Beet Brownies, and White Chocolate Raspberry Brownies.
If you love this recipe as much as I do, please consider giving it 5 stars.
- 1 1/2 sticks (6 oz, 170 g) unsalted butter, melted
- 3/4 cups (6 oz, 170 g) granulated sugar
- 1 cup (8 oz, 230 g) light brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/3 cup (2 oz, 56g) malted milk powder
- 1 1/4 cups (6.25oz, 175g) all purpose flour
- 1/2 teaspoon table salt
- 3 tablespoons all purpose flour
- 1/2 cup (4oz, 112g) sugar
- ¼ teaspoon salt
- 1/2 cup (4 oz, 120ml) whole milk
- 2 tablespoons malted milk powder
- 1 teaspoon vanilla extract
- 1 stick (4 oz, 112g) unsalted butter, room temperature
- Preheat the oven to 350°F. Butter a 9" square baking pan. For easier removal of the bars from the pan, line the pan with parchment paper after buttering.
- In a large bowl, combine the melted butter with granulated and brown sugar. Add the eggs and vanilla and mix until combined. Add the malted milk powder and whisk vigorously with a hand whisk until there are no lumps of malted milk powder. Add the flour and salt and mix just until combined. Spread the batter into the pan.
- Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out with moist crumbs, about 30 minutes. While the bars cool, make the frosting.
- Combine the flour, sugar and salt in a small saucepan, whisk to combine. Slowly whisk in the milk until smooth. Heat the mixture over medium low, whisking constantly, until it begins to boil.
- Continue to cook and stir for 2-3 minutes until it thickens to a pudding-like texture. Immediately remove from the heat. Transfer to a bowl, whisk in the malted milk powder until smooth. Add the vanilla, cool to room temperature.
- Cream the butter until light and fluffy. Add the pudding, a tablespoon at a time, until completely incorporated. Switch to the whisk attachment and whip the buttercream until it’s light and fluffy.
- Ice the cooled bars with the frosting and cut into 16 squares.