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Easy Chewy Robin Egg Malted Milk Ball Blondies

robin egg malted milk ball blondies - featured image
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A quick and festive spring treat featuring chewy, buttery blondies studded with crunchy robin egg malted milk balls for a perfect balance of texture and flavor.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, melted and slightly cooled
  • 1 1/4 cups (250 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (approx. 150 g) Robin Egg Malted Milk Balls, chopped roughly

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting, or lightly grease it.
  2. Melt the butter in a microwave-safe bowl or on the stovetop. Let it cool for about 5 minutes until warm but not hot.
  3. In a large bowl, whisk together the brown sugar and melted butter until smooth and glossy, about 1-2 minutes.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  6. Gently fold the dry ingredients into the wet mixture using a spatula. Stop as soon as no visible streaks of flour remain.
  7. Chop the robin egg malted milk balls roughly into halves or thirds. Fold them gently into the batter, reserving a handful to sprinkle on top.
  8. Transfer the batter into the prepared pan and smooth the surface. Sprinkle the reserved malted milk balls evenly on top.
  9. Bake for 25-30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  10. Cool completely in the pan on a wire rack to allow the blondies to firm up.
  11. Use the parchment paper overhang to lift the blondies out of the pan and slice into squares. Clean the knife between cuts for neat edges.

Notes

Do not overbake to keep blondies chewy; remove from oven when toothpick has moist crumbs. Fold malted milk balls gently to avoid melting completely. Chop malt balls into uneven pieces for texture. Let blondies cool fully before slicing. Store in airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Keywords: blondies, robin egg malted milk balls, spring dessert, chewy blondies, malted milk balls, easy dessert, festive treats, Easter dessert

Find it online: https://leilameals.com/easy-chewy-robin-egg-malted-milk-ball-blondies-recipe-for-perfect-spring-treats/