A friend of mine recently gave me a miso and white chocolate cookie and it was heavenly. The combination of intensely savoury miso and super sweet, creamy white chocolate is as much of a perfect match as salt & vinegar, fish & chips, or DOLCE & GOBBANA HUNNY. So, I just knew it needed to exist in a deliciously gooey blondie, ASAP.
This recipe really couldn’t be simpler – the faffiest part, in my opinion, is lining the tin!
White chocolate miso blondies
Prep: 15-20 mins
Cook: 25 mins
170g unsalted butter, plus extra for greasing
250g light brown sugar
2 eggs (large or medium, either are fine)
1 tsp vanilla bean paste (I use Neilsson Massey)
3 tbsp white miso paste
175g plain flour
1 tsp baking powder
150g white chocolate, roughly chopped
- First, melt the butter in a large bowl (you can do this by zapping in the microwave in 30 second bursts, stirring between each burst OR in a pan on the hob over a low heat, OR in a heatproof bowl set over a bit of gently simmering water). Set aside to cool while you prepare your tin.
- Preheat oven to 190/170 fan. Butter a 20 x 20cm brownie tin and line it with baking paper.
- Come back to your melted butter and whisk in the sugar, eggs, vanilla and miso paste until thoroughly combined. Add the flour and baking powder and fold to combine, then fold in the chocolate chunks.
- Bake for around 25 mins – it should have browned on the top and still have a v slight wobble in the middle. Trust in a little bit of wobble – it will cook more/harden as it cools! Mine was perfect after about 25 mins, when it’s still a bit soft in the middle but cook for 26-30 or more if you like your blondies less gooey and more cakey (although you may need to cover with foil to stop from browning too much).
- Leave to cool completely in the tin before cutting into 12 squares.