Friday, November 4, 2011

Brown Butter Malt Chocolate Blondies

The title pretty much speaks for itself on this one.  Brown butter is one of the finest flavors known to man...add to that brown sugar and Whoppers.  Well, you get the point.
This recipe is adapted from one by Stacy Adimando on Denver Post and from one on Sweet Twist of Blogging.  You have to do a bit of preplanning with these, because you have to chill the butter after you brown it.  Other than that, though, these bars a snap to make.  And, of course, delicious!

Brown Butter Malt Chocolate Blondies
Adapted from Denver Post and Sweet Twist of Blogging

1 cup butter, cut into 1" pieces

2 cups chocolate malt balls
2 cups flour
1 tsp baking powder
1/2 tsp salt
3 tbsp malt powder
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract

About 1 tbsp of chocolate chips
About 36 whole malt balls

1.  Place the butter pieces in a large saucepan set over medium heat.  Cook, stirring often, until the butter is golden.  Immediately pour the butter into a medium bowl.  Allow the butter to cool.  Then, chill until the butter is firm, but not hard (stir about every 15 minutes to regulate consistency).

2.  Meanwhile, place the malt balls in a large ziptop bag.  Seal.  Using a pounder (or something flat and heavy), crush the balls until they are large to coarse crumbs.  Set aside.

3.  Preheat the oven to 350°.  Line a 9" X 13" baking dish with parchment paper.

4.  In a medium bowl, whisk together the flour, baking powder, salt, and malt powder.  Set aside.

5.  When the butter is ready, combine it with the sugar in the bowl of a stand mixer.  Beat until creamy.  Try not to pass out from the heavenly aroma. 

6.   Add the eggs and vanilla to the butter mixture.  Beat until well blended.  Stop the mixer, scrape down the sides and bottom of the bowl, beat again for 30 seconds.

7.  Add the flour mixture to the bowl.  Beat on low speed until the dry ingredients are nearly mixed in.  Add the crushed malt balls to the bowl.  Mix on low speed just until the dry ingredients are incorporated.

8.  The mixture will look like cookie dough - very thick.  Pour the mixture into the prepared baking dish and press into an even layer.

9.  Bake for 30 minutes or until golden brown.  A toothpick inserted into the center should come out clean.  Transfer the baking dish to a rack to cool completely.

10.  Cut into bars.  If you want to top the bars with candies, go on to the next step.

11.  Place the chocolate in a small bowl.  Microwave for 15 seconds, stop, stir, repeat until melted and smooth.  Smear a dab of melted chocolate on the bottom of a malt ball.  Stick the melted chocolate to a cut bar.  Repeat with the remaining candies & bars.

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