Nutty browned butter blondies swirled with homemade caramel miso sauce is one of the best bakes I’ve ever created. Each bite of these gooey miso caramel swirled browned butter blondies is sweet and salty, with crunchy bits of baked in miso caramel and bittersweet chocolate. The texture is soft, gooey, with crystallized crunch and melty chocolate. These are incredible and I can’t wait for you to try them!
Many of you have sent me messages requesting the miso butterscotch pastry cream I made on the show. I’ll give you a version of that soon. But in the meantime, these blondies are a new creation I came up with the other night. The miso caramel sauce is both baked in, and also drizzled on before serving for better texture and flavor.
These caramel miso swirled browned butter blondies are so addictive that I literally only had four left to photograph! This is one of the best blondie recipes because of the miso caramel swirl. These are irresistible and will have people asking what you did to make them the best blondies ever!
And if you want to serve these as an even more amplified dessert, just top them warm with vanilla ice cream and pour over extra caramel miso sauce.
White Miso
One of my favorite ingredients to blend with butterscotch or caramel is white miso paste.
Miso is fermented soybeans that adds saltiness and a touch of savory to dishes. It has a unique depth of flavor and richness of umami. For desserts I use white miso paste since it is milder and sweeter than red miso. Using miso in caramel is much like graduating from salted Carmel to the next level in flavor and gourmet baking!
Miso Caramel
Miso caramel is out of this world. There’s a flavor complexity that will blow your mind and taste buds. To enhance the miso and create a softer caramel swirl, I use a touch of lemon juice in the caramel.
This miso caramel should be make 30 minutes prior to making the miso caramel swirled browned butter blondies. This ensures the caramel has thickened and cooled enough to swirl into the batter.
The following recipe gives you enough miso caramel sauce to reserve some for topping the blondies after baking or using as an ice cream topping. Any leftovers should be refrigerated.
Browned Butter
Browned butter even further amplifies the bold flavor and aroma of these miso caramel swirled browned butter blondies while also adding a touch of nuttiness.
For my blondies and treats like my Oatmeal Crackle bars, I always combine the browned butter with dark brown sugar.
These miso caramel blondies are all about flavor and an insanely good combination of textures. They are a grown up blondie!
Thanks for making these miso caramel swirled blondies. Follow me on Instagram for food pics that will drive you wild!
Miso Caramel Swirled Browned Butter Blondies
Nutty brown butter blondies swirled with homemade caramel miso sauce is one of the best bakes I’ve ever created. Each bite of these gooey miso caramel swirled brown butter blondies is sweet and salty, with crunchy bits of Baked in miso caramel and bittersweet chocolate.
Ingredients
Miso Caramel
- 2/3 cup sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1/3 cup heavy cream
- 2 tablespoons butter room temperature
- 1/2 teaspoon lemon juice
- 1/4 teaspoon lemon juice
- 2 tablespoons white miso paste
Browned Butter Blondies
- 1/2 Cup butter browned
- 3/4 cups brown sugar
- 1 large Egg
- 1 Teaspoon vanilla extract
- 1 cups AP Flour
- 1/3 teaspoon fine sea salt
- 1/2 cup bittersweet chocolate 60-70%
- flaky sea salt optional, for topping
Instructions
Miso Caramel
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In a heavy bottom saucepan, combine the sugar, water, and corn syrup. Stir to combine and set over medium heat.
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Let the mixture bubble and cook for 8-10 minutes, until it reaches a deep amber color.
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Then remove from the heat and immediately whisk in the heavy cream. It will sputter up, so take care and don’t put your face over mixture.
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Then whisk in butter, lemon juice, miso paste, and vanilla extract.
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Let Caramel cool at room temperature for 30 minutes to thicken.
Blondies
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Preheat the oven to 350 degrees F. Line an d 8 inch square pan with parchment paper. Alternatively, butter the bottom and sides.
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Brown the butter. Over medium high heat, melt the butter. It will foam and sputter. Cook for a few minutes, swirling the pan occasionally to prevent burning. The butter will foam up all at once and release a nutty aroma. Once you get that, swirl vigorously and remove from heat.
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Add the brown sugar to the butter and whisk until combined. Scrape all the brown butter bits up into the mixture. Then put mixture into a heatproof bowl.
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Add the eggs and vanilla and whisk until smooth and glossy.
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Then use a silicon spatula to mix in the flour and salt.
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Then fold in the chocolate chips.
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Smooth batter into the square pan. Then drizzle on half of caramel sauce. Use a sharp knife to swirl it around.
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Then bake for 23-26 minutes.
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Allow to cook about 30 minutes. Then drizzle on more caramel sauce before serving.
- Pumpkin Pie Spiced Marshmallows
- Hot Chocolate Madeleines with Marshmallow Crème and Chocolate Drizzle
- Black Cocoa Halloween Cookies
- Spiced Pear Turnovers
- Secret Ingredient Lofthouse Cookies
For those asking for a link to my latest KSDK segment featuring Mardi Gras Sprinkle Cookies, here is that link.
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