My Chocolate Malt Ball Blondies are made using my favorite and simple blondie dough with crushed Whopper’s Malt Ball Robin Eggs mixed throughout the buttery bar cookie.
Line an 8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished Blondies out. Spray with some cooking spray.
Place one and a half cups of Whoppers Robin's Eggs (the chocolate malt balls) in a bag and slightly crush, keeping them chunky, set aside.
Mix together the dry ingredients: flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a separate bowl, blend the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well.
Slowly add in the dry ingredients and stir together. Fold in the crushed malt balls. The batter will be super thick. Spread evenly into prepared baking pan using a rubber spatula dipped in water.
Bake for 24 minutes or until lightly browned on top. Remove from the oven and allow to cool completely before cutting into 12 squares.