MALT BLONDIES WITH PECAN AND CHOCOLATE CHIPS
This malt, dark chocolate chip and pecan blondies recipe is simple to make and moreish in the extreme – the powdered malt in this recipe brings a delicious sweet and nutty taste, enhancing the biscuity flavour of these easy blondies whilst the malt swirl brings pockets of intense caramelised maltiness.
- Total Time: 1h
- Yield: 12 pieces 1x
- Category: Sweet Treats
THE MALT BLONDIES
2 Large Eggs,
250g Unsalted Butter,
225g Plain Flour,
1 tsp Baking Powder,
175g Light Brown Sugar,
50g Malt Powder (we used Horlicks Original)
150g Dark Chocolate, roughly chopped
75g Pecans, roasted
1 tsp Vanilla Paste, or extract
1 tsp Fine Salt,
40g Malt Powder
15ml Hot Water,
Butter to grease the baking tin
THE MALT BLONDIES
- Preheat your oven to 160˚C (140˚C fan).
- Grease and line a 23cm square brownie tin or similar with baking parchment.
- Place a saucepan over a medium heat and melt the butter. Set aside to cool slightly.
- In a large mixing bowl, combine the sugar, vanilla paste and melted butter and whisk together until smooth. Add in the eggs and whisk together until a smooth, glossy batter is achieved.
- In a separate bowl, whisk together the flour, Horlicks, baking powder and salt. Add half of the flour mixture to the batter and combine before adding the second half, and mixing together until fully incorporated.
TIP – Adding the flour in two parts prevents a lumpy mixture.
- Add ⅔ of the chocolate and ⅔ of the pecan nuts to the mixture and fold through until evenly distributed. Transfer the batter into the lined tin, smoothing out the top with a spatula to achieve an even layer of mixture within the tin.
- Make the Malt Drizzle by combining the malt powder and hot water and whisking together vigorously until smooth.
- Spoon the Malt Drizzle over the top of the batter and then run a table knife up and down the surface a few times to swirl the Malt Drizzle into the batter a little. Scatter over the remaining chocolate and pecan pieces and gently press them into the batter slightly.
- Transfer to the oven and bake for 25-30 minutes – there should be a slight wobble to the top of the mixture. Leave the blondies to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Sprinkle with a pinch of flaky salt, slice and serve.