High Altitude Malted Butterscotch Blondies

"Rich and chewy, with brown butter and sweet-salty malted undertones, these blondies can safely be made at elevations up to 10,000 feet."
-- @butterandair
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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 16 two-inch bars

Recipe Card


  • 8 tablespoon unsalted butter
  • 1/2 cup + 2 TB brown sugar (dark preferred, light ok)
  • 3 tablespoon granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/4 cup malted milk powder
  • 1/2 teaspoon kosher salt
  • flaky sea salt, for garnish (optional)


  • Step 1

    Preheat oven to 350 degrees. Line an 8×8 or 9×9 pan with parchment paper (use a little butter to help it stick).

  • Step 2

    In a medium bowl, whisk the flour, malted milk powder, and salt; set aside.

  • Step 3

    Cut the unsalted butter into chunks and heat in a small saucepan pan over medium heat. When the butter begins to foam, then subside, watch carefully; as soon as the solids begin to brown and fragrant, remove pan from heat.

  • Step 4

    In the bowl of a stand mixer, combine the hot brown butter with the sugars and beat until well-mixed, 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the vanilla and both eggs and beat until the mixture is light and fluffy, another 2-3 minutes. On the lowest speed, add the flour mixture until all traces of flour are incorporated. Beat another 30 seconds or so. The batter will be very thick, almost like cookie dough.

  • Step 5

    Scrape the batter into the parchment-lined pan and spread evenly. Bake at 350 for 20-25 minutes, until a toothpick or cake tester come out clean. While the blondies are still warm, garnish with flaky sea salt, if desired.

  • Step 6

    Allow to cool in the pan, then flip or lift the blondies out onto a cutting surface and cut into squares.

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