Malted Milk Blondies with Malted Milk Frosting

two malted milk blondies on a white plate

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4.47 from 80 reviews

Malted Milk Blondies with Malted Milk Frosting

Eileen Gray

Blondies get an extra boost of flavor from malted milk powder and the frosting has a special malted milk flavor too.

Prep Time20

Bake Time3

Cooling Time1

Total Time1 23

Servings:16 bars

Ingredients

Batter

6 oz unsalted butter (melted)
6 oz granulated sugar (¾ cup)
8 oz brown sugar (1 cup)
3 eggs
1 teaspoon vanilla extract
2 oz malted milk powder (⅓ cup)
6 ¼ oz all purpose flour (1 ¼ cups, see note)
½ teaspoon table salt

Frosting

3 tablespoons all purpose flour
4 oz sugar (½ cup)
¼ teaspoon salt
4 oz whole milk (½ cup)
2 tablespoons malted milk powder
1 teaspoon vanilla extract
4 oz unsalted butter (room temperature)

Instructions

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 6 oz unsalted butter (melted) with 6 oz granulated sugar and 8 oz brown sugar. Add 3 eggs and 1 teaspoon vanilla extract and mix until combined. Add 2 oz malted milk powder and whisk vigorously with a hand whisk until there are no lumps of malted milk powder. Add 6 ¼ oz all purpose flour and ½ teaspoon table 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 3 tablespoons all purpose flour, 4 oz sugar and ¼ teaspoon salt in a small saucepan, whisk to combine. Slowly whisk in 4 oz whole 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 2 tablespoons malted milk powder until smooth. Add 1 teaspoon vanilla extract, cool to room temperature.
Cream 4 oz unsalted 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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition