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.
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
TIP – Adding the flour in two parts prevents a lumpy mixture.