They are not muffins, or naked cupcakes, or cookie cups or super thick cookies.
They are blondies. The Baked Brewer’s Blondies to be exact.
So I thought I’d fix the problem by baking little blondies. In cupcake liners. It’s the same blondie mix. They taste the same as big blondies. Except the texture issue is fixed; no overcooked edges. Just a crisp outer shell, and a chewy blondie middle.
And bonus – you don’t have to wait for the slab of blondies in the pan to cool before you cut them. You don’t have to actually cut them at all. Just pick one straight up and eat it!
I’ve been meaning to make this recipe for ages. It has been sitting on my Pinterest Things I want to bake pinboard for forever. And I’ve had the recipe open in a tab in my browser for ages. And a big bag of Maltesers has been taunting me from my cupboard for weeks.
But my local supermarket has moved everything around recently and they don’t sell malt anymore so I had to hunt it down. And these blondies kept being put off. But I’ve finally made them!
MALT BALL BLONDIES
Adapted from Tracy’s Culinary Adventures.
210g unsalted butter, softened
1 3/4 cup brown sugar, packed
1 tsp vanilla extract
2 1/3 cups plain flour
2 tbsp malted milk powder
1 1/2 tsp baking soda
1 tsp salt
1 cup malt balls, roughly chopped
3/4 cup chocolate chips
Preheat the oven to 180 C and line 2 muffin trays (18 holes) with cupcake liners.
Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs and the vanilla and beat well.
Turn the mixer to a low speed and add the flour, malt, baking powder and salt. Mix until just incorporated. Add the chocolate chips and malt balls and mix until dispersed.
Using a medium ice cream scoop, scoop a rounded scoop of cookie dough into each lined muffin hole.
Bake for about 20 minutes, until golden and a skewer inserted comes out clean. Makes 18 blondies.