Miso Caramel Blondies

These white chocolate miso blondies bring together sweet, buttery richness with the savory depth of white miso for a flavor combination that's anything but the ordinary. Soft and chewy in the center, with melty white chocolate and a sprinkle of flaky sea salt on top, they're an easy bake when you want a dessert with a little something extra. 

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Miso Caramel Blondies

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If you're looking for a dessert that balanced familiar comfort with an unexpected twist, these white chocolate miso blondies are a great place to start. The combination of brown sugar, melted butter, and white chocolate creates a rich, caramel-like base, while white miso adds a subtle savory note that keeps the sweetness from feeling overwhelming. Baked until the edges are set and the center stays soft, these blondies are finished with flaky sea salt for the perfect sweet-and-salty bite. 

 

Ingredients 

  • 115g (½ cup) unsalted butter, melted and slightly cooled
  • 220g (1 cup) light brown sugar, packed 
  • 2 tbsp white miso paste
  • 1 tsp pure vanilla extract 
  • 2 large eggs, room temperature
  • 150g (1 ¼ cups) all-purpose flour 
  • ½ tsp baking powder 
  • ¼ tsp flaky sea salt, plus more for topping 
  • 100g white chocolate chips or chopped white chocolate 

 

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8x8” baking pan with parchment paper, leaving overhang on the sides. 
  2. In a large bowl, whisk together the melted butter, brown sugar, and miso paste until smooth and glossy, about 2 minutes. 
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla. The batter should look shiny and thick. 
  4. Fold in the flour and baking powder with a spatula — mix just until no dry streaks remain. Don’t overmix. 
  5. Fold in the white chocolate chips. Pour batter into the prepared pan and smooth the top
  6. Sprinkle generously with flaky sea salt. Bake for 22-25 minutes, until the edges are set and the center has just a slight jiggle. 
  7. Cool in the pan for at least 30 minutes before lifting out and slicing into 16 squares.

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