I have always wanted to try making Horlicks Blondies but the only recipe I could find was that of the Brewer's Blondies, and to be honest, that recipe lacks any Horlicks kick.
I think I only got it right on my third try. The first couple of times turned out ok and my colleagues ate everything up because 1. the meeting dragged on for too long and 2. people here are peckish in general. However, on my third try, I was finally satisfied with the consistency and interestingly, it was because I made the switch to make it in a cake loaf pan, instead of the usual 8x8 or 13x9 baking tray.
I wouldn't say the Horlicks flavour is terribly pronounced but it does give the blondies a deeper, more intense flavour. So here is my recipe, which was adapted from the well-regarded Brewer's Blondies.
Adapted from Brewer's Blondies by Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
Makes 8-10 blondies or feeds 3-4 colleagues
- 1 cup all-purpose flour
- 1/4 cup Horlicks powder
- 1 stick salted butter, at room temperature, cut into 1-inch cubes (I prefer salted butter to cut down on the sweetness)
- 1/4 cup packed dark brown sugar
- 1/2 cup packed granulated white sugar
- 1 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/3 cup semisweet chocolate chips
- 1/3 cup cashews or walnut, toasted and crossly chopped
- 1/2 cup malted milk balls (Whoppers or Maltesers), coarsely chopped (optional, I didn't add them)
- Preheat oven to 350 F. Grease an aluminium foil loaf pan with cooking spray or butter.
- In a medium bowl, whisk the flour and Horlicks powder together.
- Using an electric beater or mixer, beat the butter and sugar on medium speed until completely combined. Scrape down the bowl and add the eggs and vanilla, and beat until combined.
- With the mixer on low, add the flour mixture in two batches and beat until combined.
- Add in the nuts, chocolate chips and beat until just combined, about 5-10 seconds. The batter will be thick like cement paste.
- Turn the batter out into the prepared pan and lightly press it evenly into the pan.
- Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Remember underbaking is wayyy better than overbaking.
- Transfer the pan to a wire rack and let the blondies cool for at least 30 minutes before cutting into it. Best served with ice cream (oh yeah).