- 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
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.