Blondies? What’s a blondie? Oh, right. Those bars that are sort of like brownies but without the chocolate.


Poor blondies. Always playing second fiddle. Never having their time to shine.

Always the bridesmaid, never the bride………………………..

You get my point.

Blondies are always an after thought.

Until now.

I’ve been on a bit of a blondie kick the last few weeks. I’ve made two winning recipes over the past week that I’m pretty excited to share with you. You get the malted milk recipe today and I’ll share the other soon!


These golden lovelies happened by chance.

You see, I intended to make some caramel brownies to take to my knitting class but I didn’t have all the ingredients. I was literally digging through my baking cupboard ( it definitely needs a cleaning out) to look for some cocoa powder when I came across a bag of malted milk powder I’d ordered from King Arthur a few months back. This malted milk brownie recipe on the back of the package was staring me down. Daring me to forget the chocolate caramel brownies I was hoping to make and to make these instead.

Well, it worked.

I didn’t have any cocoa powder and I heart anything with malted milk so I decided to give them a whirl.

Happy I did. These bars are thick, chewy with just the right amount of malt flavor.

The ladies at knitting class seemed to like love them. They were gobbled up quickly and the few left at the end of class were fought over to be taken home.

I put my own twist on these bars using what I had in my pantry and I’ll definitely be making them again soon.


Recipe adapted from King Arthur Flour

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6 Responses to Malted Milk Blondies

  1. You are SO right. I make brownies all the time but almost never think to make blondies. When I do, they are always delicious! So glad you came up with this inspiration. Sometimes the best discoveries happen by accident.

  2. Maria says:

    I am a huge blondie fan! Can’t wait to try your recipe.

  3. Annalise says:

    These are right up my alley. I have a feeling I would have a hard time not eating the whole pan all by myself!

  4. Stephanie says:

    I just have a quick question. Is it 1/2 cup of whole wheat pastry flour or 1 1/2 cups? I am planning on making these this weekend and wasn’t sure because of your substitution note. Thanks!

  5. Sharon says:

    Thank you for publishing these – these were a big hit and disappeared within two days! I added a few malted milk balls which I cut in half. That was a mistake, as they crystallized, thank goodness I had also added cho chips. I also undercooked by about 7-9 mins, they were firm on top, but a bit too moist, for some reason only on the second day. Next time, I think I will bake longer. We are at 6,700 feet.

    Do you have any good cake recipes that you have tried – like yellow or chocolate or red velvet? ~ Thx again for all your great recipes! -Sharon in New Mexico

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