So, I know that the cookbook Baked (by Lewis and Poliafito) got quite a lot of attention for its brownies, but I just tried it’s blondies, and I think this is the recipe that really deserves the attention. It’s exactly what I wanted a blondie to be–very perfect.
2 1/3 c. all-purpose flour
1 1/2 t. baking powder
1 t. salt
2 T. malted milk powder
14 T. unsalted butter, at room temperature, cut into 1-inch cubes
1 3/4 c. packed dark brown sugar
2 large eggs, at room temperature
2 t.vanilla extract
3/4 c. malted milk balls, coarsely chopped (didn’t use)
3/4 c. semisweet chocolate chips
3/4 c. toasted walnuts, chopped (also didn’t use–substituted with white chocolate chips instead)
Preheat oven to 350 F. Spray a 13×9 baking pan with cooking spray. Line the pan with aluminum foil, leaving an overhang on opposite sides to lift the blondies out afterward. Spray the foil with nonstick cooking spray.
Whisk the flour, baking powder, salt and malted milk powder together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add the eggs and vanilla, and beat until combined, stopping to scrape down the sides of the bowl once. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Mix in the malted milk balls, chocolate chips and walnuts briefly until distributed throughout the batter.
Transfer the batter to the prepared pan and spread in an even layer with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the blondies cool for at least 20 minutes before lifting them out and cutting into squares. Store at room temperature tightly wrapped with plastic wrap.