Miso caramel blondies

Miso caramel blondies

If you’ve never used miso paste in your baking before, get ready for your life to be changed forever – the salty, umami-rich paste adds serious depth and complexity to bakes of all kinds. Here, it provides contrast to the sweet caramel and white chocolate in these squidgy blondies.

Miso caramel blondies

Liking the sound of these? Just wait til you try our tahini and brown butter sea salt blondies.

  • Serves icon Makes 16
  • Time icon Hands-on time 30 min, oven time 25 min

If you’ve never used miso paste in your baking before, get ready for your life to be changed forever – the salty, umami-rich paste adds serious depth and complexity to bakes of all kinds. Here, it provides contrast to the sweet caramel and white chocolate in these squidgy blondies.

Liking the sound of these? Just wait til you try our tahini and brown butter sea salt blondies.

Nutrition: per serving

Calories
279kcals
Fat
14.7g (8.7g saturated)
Protein
3.3g
Carbohydrates
33.3g (29.1g sugars)
Fibre
0.3g
Salt
0.3g

Ingredients

  • 125g unsalted butter, at room temperature, plus extra to grease
  • 100g light brown soft sugar
  • 100g golden caster sugar
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • 85g plain flour
  • 150g white chocolate chips or chopped white chocolate

For the caramel

  • 180g caster sugar
  • 60g water
  • 120g double cream
  • 2 tbsp white miso paste

You’ll also need

  • 20cm square cake or brownie tin
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Method

  1. To make the caramel, put the sugar and water into a saucepan over a high heat and bring to a vigorous simmer. Continue to cook, swirling rather than stirring, for 10 minutes, or until the syrup turns amber. Remove from the heat and carefully pour in the double cream (it will seize and splutter). Stir to combine, place back over a low heat, then stir in the miso paste until smooth. Set aside.
  2. Heat the oven to 160°C fan/gas 4 and grease and line the cake tin with butter and baking paper. Use an electric whisk to cream the butter and sugars together, then add the eggs one by one, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract then fold in the plain flour, followed by the white chocolate.
  3. Pour the batter into the lined tin. If the miso caramel has solidified, gently warm it over a low heat to melt it, then pour three quarters of it into the blondie mixture. Use a butter knife to swirl the caramel through the batter, then bake for 25-30 minutes, or until golden and fudgy. With blondies you don’t want the centre to be completed solid, so don’t worry if a skewer inserted into the centre doesn’t come out clean.
  4. Drizzle the remaining miso caramel over the top of the brownies, then leave to cool completely before slicing into smaller squares (don’t be tempted to eat them whilst they’re still warm – they’re so much better once cooled!).

Nutrition

Nutrition: per serving
Calories
279kcals
Fat
14.7g (8.7g saturated)
Protein
3.3g
Carbohydrates
33.3g (29.1g sugars)
Fibre
0.3g
Salt
0.3g

delicious. tips

  1. The blondies will keep in an airtight container for up to three days. They can be frozen for three months, just defrost thoroughly before eating.

Buy ingredients online

Recipe By:

Tom Shingler
Head of food, delicious.

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