Miso Blondies is something incredible. A recipe that suggests using seemingly incompatible ingredients and rewards courage with mind-blowing flavor.
I’m not lying when I say that this is my favorite recipe out of all the blondie and brownie recipes I’ve ever made. And, it’s also definitely in the top-3 of my favorite desserts at the moment.
If anyone doesn’t know, miso paste is a product made by fermenting soybeans with salt and koji (fermented rice grain), commonly used in Japanese cuisine. Its addition creates a unique combination of sweetness and saltiness, and brings complex umami notes to the dessert, making the flavor more rich and layered. The miso also adds flavors of caramel and chickpeas, making the blondie flavor more appealing and complex.
All in all if you like to experiment in cooking – this recipe is for you, and if you don’t – this recipe would be a great place to start.
⏱ Cooking time —55 minutes overall. Includes 15 minutes of preparation and cooking + 40 minutes unattended.
🔪 Ingredients
For 9-16 squares:
- 170 g (6 oz) unsalted butter
- 200 g (7 oz) white chocolate
- 260 g (1 ⅙ cup) brown sugar
- 60 g (2 ⅛ oz) light miso paste
- 2 eggs
- 250 g (8 ⅚ oz) all-purpose flour
- 1 tsp. vanilla essence
- 1 tsp. baking powder
🥣 Directions
👉 Jump to Short Version of RecipePreparation of the dough
Melt 170 g (6 oz) unsalted butter over a low heat. Remove from the heat.
Mix 250 g (8 ⅚ oz) of all-purpose flour with 1 tsp. of baking powder, stir with a whisk.
Add 260 g (1 ⅙ cup) of brown sugar to the melted butter and stir.
Add 200 g (7 oz) white chocolate and stir until melted.
Mixing wet and dry ingredients
Combine the wet ingredients with the dry ingredients.
Beat 2 eggs and add 60 g (2 ⅛ oz) light miso paste.
Whisk until smooth and add 1 tsp. vanilla essence.
Stir until homogeneous and smooth.
Baking
Line a square mold with about 20-22 cm (7,9 – 8,7 inches) sides with parchment.
Place the dough in the mold and flatten with a spatula.
Bake in a preheated 170 °C (340 °F) oven on convection mode (with fan) for 12-13 minutes, then cover the blondie with a sheet of foil and bake for another 22-23 minutes without convection (fan).
(If convection mode is not available: bake at 190 °C (375 °F) for 10-11 minutes, then lower the temperature to 170 °C (340 °F) and cook for another 24-26 minutes.)
Chilling and serving
Take out of the oven and cool to room temperature.
Remove the parchment, wrap the blondie in cling film and place in the refrigerator for 2-3 hours, or preferably overnight.
Take the blondie out of the fridge, remove the foil and cut into serving squares.
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Miso Blondies
Ingredients
- 170 g unsalted butter
- 200 g white chocolate
- 260 g brown sugar
- 60 g light miso paste
- 2 eggs
- 250 g all-purpose flour
- 1 tsp. vanilla essence
- 1 tsp. baking powder
Instructions
- Melt butter and remove from heat. Add brown sugar, white chocolate and stir until chocolate is dissolved. Mix together in a separate bowl the whole wheat flour and baking powder.
- To the liquid mixture, add the flour and baking powder, eggs, light miso paste and vanilla essence. Beat with a whisk until smooth.
- Spread the batter into a parchment lined baking dish. Bake in a preheated 170 °C (340 °F) oven on convection for 12-13 minutes, then cover the blondie mold with a sheet of foil and bake for another 22-23 minutes with the convection off.
- Cool the blondies in the mold, then remove to the refrigerator for a few hours. Then cut into squares and serve.
