Brewer's blondies.

Jan Nevejans


Recipe from
Brewer's blondies are delicious, and everyone who ever ate one will stand for it! It might take a while to find the perfect one for you, usually it can be done by changing by another kind of nuts. But I recommend pecan (or walnut, even if you don't really like walnuts!)


★★★★★ 2 votes
15 Min
20 Hr


1/3 c
flour 1
1 1/2 tsp
baking powder
2 Tbsp
malted milk powder
1 1/2 stick
(or 14 tbsp) unsalted butter, softened and cut into 1-inch cubes
1 3/4 c
dark brown sugar
large eggs
1 1/2 tsp
vanilla seeds
3/4 c
malted milk balls, coarsely 1/2 cup malted milk powder and 1/4 chocolate)
3/4 c
semisweet chocolate chips
3/4 c
toasted pecan nuts, chopped
1 tsp
fine salt


1Preheat the oven to 350 degrees F.
2Put the flower, baking powder, salt and malted milk powder in a mixing bowl, and mix. Use and electric mixer and beat the butter and brown sugar util they are completely combined. Then add the eggs and vanilla to the mixture and beat again until combined.
3Add the flour mixture in two times and beat until just combined. Add the malted milk balls, chocolate chips and pecan's and beat but not until completely combined, about 10 seconds.
4Pour the mixture into a baking pan, first buttered by hand with a cube of cold butter en then flour spread over it and tapped off. Bake for about 15 minutes and then check regularly by inserting a toothpick into the center, when the dough doesn't stick to it anymore when you pull it out, it's ready! :-)
5Transfer to an elevated rack so it can cool down evenly for at least 20 minutes. Then cut them into squares and serve ice cream or whipped cream for example.
6I made it once with a whisked jelly shot as a dip, made from coconut rum or the famous Amaretto! But next time i'm going to cut them open and spread a little on there, it will be better if it's mixed with the blondie because the alcohol could overpower the taste of it when it hits you first in your mouth.