Blondies are the perfect marriage between a brownie and a chocolate chip cookie. Add miso into the mix and you may never look back. It is the umami bomb you never knew your brownies needed. The result is something downright tangy, as the miso cuts the sweetness of a traditional blondie in the best way. Moreover, the chocolate chunks and the miso are literally like a match made in sweets heaven—as is the addition of flaky sea salt. Miso definitely adds its own unique saltiness to the blondies, but the flaky sea salt adds a touch more. It's not too much, we promise. Finally, the miso contributes the most amazing color to these blondies, as they are almost golden yellow.
As for the recipe, the butter is melted for a chewier blondie and an extra yolk adds moisture. A bit more brown sugar than granulated adds a molasses undertone and the vanilla is added in the most generous of glugs, because even a blondie needs vanilla. Finally, these beauties come together in no time and are practically "one-bowl" (you're welcome). Underbaking them just a tad gives them a fudginess that is pretty special.
- 2 sticks unsalted butter (melted)
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 yolk
- 1 tablespoon vanilla extract
- 1/3 to 1/2 cup light miso (or to taste, at room temperature)
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 2/3 cup semi-sweet chocolate chunks
- Maldon sea salt for sprinkling, optional
Gather the ingredients.
Preheat the oven to 350 Fand grease a 9 x 9-inch pan with cooking spray or softened butter. Line the bottom with a piece of parchment paper.
Place the butter and sugars in a large mixing bowl and whisk until fully incorporated.
Add the eggs and yolk one at a time, whisking gently after each addition. Add the vanilla and gently whisk again.
Add the miso and whisk until smooth.
Whisk the flour, baking powder and salt together in a medium sized bowl. Add the chunks to the bowl and whisk again.
Add the dry ingredients to the wet and using a rubber spatula, very gently fold the two together. Do not over-mix.
Transfer the batter to the prepared pan and use a flexible spatula to smooth the top.
Sprinkle the Maldon sea salt (if using) over the top of the blondies.
Bake for about 35 to 38 minutes, until the top is browned and a toothpick comes out with a moist crumb or two.
Let the blondies cool on a rack until room temp and slice and serve.
- If you do not like miso, leave it out and you will still have mind-bogglingly delicious blondies, but they may bake in a shorter amount of time, so be mindful of that.
- If you cannot find chocolate chunks, you can use chips, or chop your own chocolate.
- If you prefer dark chocolate to semisweet, by all means substitute it.
- If you do not want to add chocolate at all, leave them or—or substitute with butterscotch chips.
- If miso is not your thing, use less—perhaps a quarter of a cup or a third.
- Ingredients should be mixed gently throughout all the steps of the recipe, for the best final blondie texture.
- To speed up the cooling process (and to speed up the eating process), after pulling the blondies from the oven, cool them in the freezer on a rack set in a baking sheet for about 10 minutes. Remove them from the freezer and slice. Serve them warm and a la mode. They're incredibly good.