Rye Malted Apricot Chocolate Blondies

Ingredients

Blondies

• 8 tbsp (113 g) unsalted butter
• ¾ cup (150 g) light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp vanilla extract
• ½ cup (65 g) all-purpose flour
• ½ cup (55 g) rye flour
• ¼ cup (30 g) malted milk powder
• ½ tsp baking powder
• ½ tsp fine salt
• ½ cup (85 g) chopped dried apricots
• ½ cup (85 g) chopped 60–70% dark chocolate

Equipment

8-inch square metal pan, parchment, saucepan

Allergens and ingredient notes: Wheat, rye, barley, milk, egg; chocolate may contain soy.

Step by step

1. Heat oven to 350°F (175°C). Line pan with parchment. Melt butter over medium heat, cooking 3–5 minutes until nutty and golden with brown milk solids. Pour into a bowl and cool 10 minutes.
2. Whisk in sugar, then egg, yolk and vanilla. Fold in both flours, malted milk, baking powder and salt until no dry flour remains, then fold in apricot and chocolate.
3. Spread evenly in pan. Bake 25–32 minutes until center is firm, edges golden, and a tester in a chocolate-free spot has moist crumbs but no raw batter. Cool fully in pan, at least 1 hour, before cutting sixteen squares.

The Devotti twist: Rye and malt echo toasted caramel while apricot cuts through the chocolate.

Make ahead and storage

Store airtight up to 3 days at cool room temperature, or freeze up to 2 months.