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Flavorful White Miso Brown Butter Blondies with Toasted Walnuts

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These blondies combine the nutty richness of brown butter with the subtle umami of white miso and the crunch of toasted walnuts for a uniquely delicious dessert.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, browned
  • 2 tablespoons white miso paste
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (120 g) toasted walnuts, roughly chopped

Instructions

  1. Brown the Butter: Place 1 cup (225 g) of unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and starts to foam. After about 5-7 minutes, the butter will develop a golden-brown color and smell nutty. Remove from heat immediately to avoid burning. Pour into a heatproof bowl and let cool for 5 minutes.
  2. Mix in White Miso: Stir 2 tablespoons of white miso paste into the browned butter until completely smooth.
  3. Combine Sugars: In a large mixing bowl, whisk together 1 cup (200 g) light brown sugar and ½ cup (100 g) granulated sugar. Pour the slightly cooled brown butter-miso mixture over the sugars and whisk until glossy and well combined.
  4. Add Eggs and Vanilla: Crack in 2 large eggs, one at a time, whisking well after each addition. Add 1 teaspoon pure vanilla extract and mix thoroughly.
  5. Prepare Dry Ingredients: In a separate bowl, sift together 1 ½ cups (190 g) all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  6. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain.
  7. Add Toasted Walnuts: Fold in 1 cup (120 g) toasted, roughly chopped walnuts evenly through the batter.
  8. Bake: Preheat oven to 350°F (175°C). Pour batter into a lined 8×8 inch (20×20 cm) baking pan, spreading evenly. Bake for 25-30 minutes or until edges are golden and a toothpick inserted near the center comes out with moist crumbs.
  9. Cool and Cut: Allow blondies to cool in the pan on a wire rack for at least 30 minutes before cutting into squares.

Notes

Use medium heat and stir frequently when browning butter to avoid burning. Fold dry ingredients gently to prevent tough blondies. Toast walnuts just before baking for best flavor. For fudgier blondies, bake closer to 25 minutes; for cakier, bake closer to 30 minutes. You can substitute walnuts with pecans or macadamia nuts. For gluten-free, use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free. For dairy-free, use vegan butter and check miso paste ingredients.

Nutrition

Keywords: white miso blondies, brown butter blondies, toasted walnuts, umami dessert, easy blondie recipe, nutty blondies, sweet and salty dessert

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