The longer the name, the more delicious, right?? This is at least the case with two of my recipes: this one and my Coffee Chocolate Cinnamon Pecan Pie
I basically decided that this recipe would involve only delicious, toasty elements: brown butter, malted milk powder, caramelized white chocolate, all topped off by flaky Maldon salt, aka the only thing that matters. As a result, these blondies are maybe one of the best things I’ve ever made. They’re chewy and delicious and are also not super thick so you can eat a few and not feel gross.
So now that we’re all going back into hiding for the next few months, TREAT YOSELF and eat the whole pan!
- 8oz white chocolate, roughly chopped
- 1/2 cup plus 2 tbsp salted butter
- 2/3 cup brown sugar, packed
- 1/3 cup malted milk powder (I used Ovaltine)
- 1 large egg plus 1 yolk
- 1 tbsp vanilla extract
- 1 cup flour
- 1/2 tsp baking powder
- 1 tsp salt, plus a pinch
- Flaky salt, for sprinkling
Begin by caramelizing your white chocolate. Preheat oven to 250F and combine chocolate and a pinch of salt in a dry 8 or 9 inch cake pan.
Bake for 1 hour until chocolate is smooth and toasty looking (and smelling!), ensuring you stir thoroughly every 10 minutes. It may look chalky at times but keep stirring and keep going!
Pour chocolate onto a parchment lined tray or plate and spread into an even layer. Set either overnight at room temperature or in the freezer until hard and snappy. Break into shards and refrigerate.
Once white chocolate is prepared, preheat oven to 350F. Line an 8×8 inch pan with parchment paper so there is a 2 inch overhang on the sides.
To brown butter, melt butter over medium heat, stirring occasionally and cooking until it bubbles, foams and turns a toasty brown (it will smell nutty). Keep a close eye on it and be careful it doesn’t burn! Pour into a large bowl and allow to cool slightly.
Add brown sugar and whisk until combined, followed by malted milk powder. The mixture will start to look a bit dry here, so add egg and yolk immediately after milk powder is just incorporated, and whisk thoroughly until smooth. Whisk in vanilla.
Add flour, baking powder and 1 tsp of salt to the batter, stirring until just combined. Add 5oz of the caramelized white chocolate shards and fold together.
Pour batter into the prepared pan and smooth the top with a spatula. Sprinkle on flaky salt and bake for about 20-22 minutes, until the edges are set and the middle is still SLIGHTLY undercooked. Allow to cool completely in the pan, then lift out of the pan using parchment handles, cut into 1 inch squares and enjoy!