Miso Caramel White Chocolate Blondies
Miso paste in dessert sounds weird until you taste it. The salty-sweet combo makes white chocolate sing instead of just being cloying.
These blondies get their depth from homemade miso caramel swirled through brown butter batter.
Brown Butter Changes Everything
Cook your butter until it smells nutty and turns golden brown. This adds a toasted flavor that balances the sweetness. Let it cool completely before mixing with sugars, or you’ll melt the white chocolate chunks too early. The butter should be room temperature when you add it to your bowl.
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Miso Caramel Needs Patience
White miso works better than red – it’s milder and won’t overpower the caramel. Heat your sugar slowly until it’s deep amber before adding cream. The mixture will bubble violently when you add the cream, so use a deep saucepan. Whisk in miso while the caramel’s still warm.
Swirling Without Overmixing
Drop spoonfuls of cooled miso caramel on top of your batter. Use a knife to create figure-8 patterns, but don’t go crazy. Three or four swirls per blondie square is enough. Too much swirling turns your beautiful marbled effect into muddy brown mess.
Underbake for Fudgy Centers
These blondies look underdone when they’re actually perfect. The center should still jiggle slightly when you shake the pan. They’ll continue cooking from residual heat as they cool. A toothpick should come out with moist crumbs, not completely clean.
Getting Perfect Caramel Consistency
- Make caramel the day before and refrigerate. Warm it slightly before swirling so it’s spreadable but not runny.
- Cut blondies with a plastic knife dipped in warm water between cuts for clean edges without dragging the caramel.
Frequently Asked Questions
Which miso paste works best for this recipe?
White (shiro) miso is ideal because it’s milder and sweeter than red miso. Avoid dark miso varieties as they’ll overpower the caramel’s delicate flavor.
Can I substitute the white chocolate with something else?
Semi-sweet chocolate chips work well, or try chopped macadamia nuts for crunch. Avoid milk chocolate as it’s too sweet with the caramel.
How long do these blondies stay fresh?
Store covered at room temperature for up to 5 days. The miso caramel actually helps keep them moist longer than regular blondies.
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Miso Caramel White Chocolate Blondies
Equipment Needed
- 9×13 inch metal baking pan
- Heavy-bottomed saucepan
- Stand mixer or hand mixer
- Wire cooling rack
Instructions
- Prepare pan: Preheat oven to 325°F. Line 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Brown butter: Cook 1 cup butter in heavy saucepan over medium heat, stirring constantly, until golden brown and nutty-smelling, about 5-7 minutes. Pour into bowl and cool completely.
- Make caramel base: For caramel, heat 1/2 cup granulated sugar in clean saucepan over medium heat without stirring until deep amber, about 8-10 minutes. Slowly whisk in cream.
- Finish miso caramel: Remove caramel from heat. Whisk in miso paste, 2 tablespoons butter, and vanilla until smooth. Set aside to cool for 15 minutes.
- Mix wet ingredients: Beat cooled brown butter with brown sugar and remaining granulated sugar until combined. Add eggs one at a time, then vanilla.
- Combine dry ingredients: Whisk flour, baking powder, and salt in separate bowl. Add to butter mixture, mixing just until combined. Fold in white chocolate chunks.
- Swirl caramel: Spread batter evenly in prepared pan. Drop spoonfuls of miso caramel on top. Use knife to create figure-8 swirls throughout batter.
- Bake blondies: Bake 25-28 minutes until edges are set but center still jiggles slightly. Cool completely in pan before cutting into squares.
Nutrition Facts
Per Serving (1 blondie)
