Blondies have more fun: Malted milk butterscotch blondies.

For all my dilettantish tendencies (see also: adventures in swordfighting/roller derby/gilding/laser etching/etc), I am in many ways a creature of habit. I am exceedingly fond of my ruts. Nowhere is this more evident than in my eating habits. You may not have realized this, but I am a seriously repetitive eater. It’s part of the reason I started blogging about recipes–coming up with new and fabulous things for y’all leaves me no choice but to branch out. If left to my own devices, I’d probably spend the rest of my life living on miso salmon, roasted brussels sprouts, and this totally wicked quinoa salad I put together last week (but that’s a different post)–delicious, but dull. It’s not that I’m not interested in new foods; I just take a weird comfort in eating the same thing.

blondies2

Which brings me to Sunday. Lady A and I had made a date for hanging out, baby snuggling, and baking. As I pondered what to make, my mind of course glided along the old standbys: black forest cookies, citrus pound cake…all the things I know and love. I came close to suggesting we make one of these, when a tiny voice in the back of my head called me out: “Wuss! Weenie,” it said. “What, are you afraid to try something different? Afraid to try something craaaaaaazy?

Well, much like Marty McFly, I don’t cotton well to being taunted. And so, in a fit of defiance (against my own brain, yes, I know), I decided to take a different tactic. After a brief consultation with my holy bible of baking, I decided to walk on the wild side of the street: I decided to make blondies. BUT NOT JUST ANY BLONDIES: malted milk butterscotch blondies.

Yeeeeeaaaahhh.

batter2

And you know what? It was an adventure. The batter did not do what I expected it to (it was super thick–the spoon actually stood up in it. After I’d turned it out into the pan); it didn’t smell the way I’d anticipated; it looked different than I thought it might when it finished. But: the finished product was spectacular. I-could-barely-keep-my-hands-out-of-the-pan-spectacular (notable mainly because my sweet tooth is not a particularly demanding mistress). Rich and malty and butterscotchy, these things are a hit of sugary adrenaline straight to the brain.

It was a small step outside my comfort zone that really paid off. I recommend that you also take a small step outside yours–you may find yourself with a new favorite! So branch out. Try something new. Grab your best girlfriend and the cutest baby you know, and go to town.

Malted milk butterscotch blondies
Adapted from BAKED

2 1/3 c flour
1 1/2 tsp baking powder
1 tsp salt
2 tbsp malted milk powder
14 tbsp unsalted butter, softened, cubed
1 3/4 c brown sugar, packed
2 large eggs
2 tsp vanilla
3/4 c malted milk balls, roughly chopped
3/4 c butterscotch chips

  1. Preheat oven to 350 and butter a 9×13 pan. Whisk together flour, baking powder, salt, and malted milk powder.
  2. Cream together butter and sugar; add eggs and vanilla.
  3. Add dry mix to butter mix in two batches, stirring until just combined; then stir in the malted milk balls and butterscotch chips. This mixture will be EXTREMELY THICK.
  4. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Have plenty of milk on hand, because this packs a major sugary kick.
In baked, baking

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