Brewer's Blondies

Oh boy am I excited about today’s post and I think it’s mostly because while the name of these blondies stopped me from making them for so long (brewer’s, like in brewer’s yeast??), they actually turned out to use some of my favorite ingredients.

Essentially, we’ve got these fantastic, drop-to-your-knees-amazing malted milk ball/Whoppers blondies from the awesome guys at Baked, who’ve yet to let me down on a recipe.  Filled to the brim with Whoppers and chocolate chunks, these blondies are a treat I will not soon forget.

If you remember, I’ve been lamenting about my love for malted milk powder over the past year, so you could imagine my excitement when I spotted my new favorite baking ingredient as an ingredient in these blondies.  Adding some depth and a little bit of a caramel flavor to the blondies, the powder combines with dark brown sugar, Whoppers, and chocolate chunks.

And it’s a heavenly combination! The recipe doesn’t call for it, but save a few of your Whoppers and press them into the tops of the blondies when they come out of the oven, not only for a great look, but because, ummm…it’s whole pieces of candy!

Brewer's Blondies

Don’t have or can’t find malted milk powder?  Well whatdoya know!  I’m giving some away!!


Brewer’s Blondies
source: adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito


  • 2 1/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tbsp malted milk powder
  • 14 tbsp (1 1/2 sticks) unsalted butter, at room temperature, cut into 1-inch cubes
  • 1 3/4 cups packed dark brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup malted milk balls (Whoppers or Maltesers), coarsely chopped
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 F. Grease a 13×9 baking pan with cooking spray or butter.
  2. In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until completely combined. Scrape down the bowl and add the eggs and vanilla, and beat until combined.
  4. With the mixer on low, add the flour mixture in two batches and beat until combined. Add in the malted milk balls and chocolate chips and beat until just combined, about 5-10 seconds.  The batter will be very thick.
  5. Turn the batter out into the prepared pan and with damp fingers, lightly press it evenly into the pan.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Transfer the pan to a wire rack and let the blondies cool for at least 20 minutes before cutting and serving.  The blondies are great warm but the flavor will develop as they cool so they are excellent at room temperature.  Once fully cooled, store blondies at room temperature tightly wrapped with plastic wrap for up to 3 days.