Brown Butter, Miso & Walnut Dark Chocolate Blondies
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Nutty with brown butter, toasted walnuts and miso unami and studded with melting pockets of chocolate. Adapted from Butter & Brioche
Ingredients
- 170 g butter
- 1 1/2 cups brown sugar (280g)
- 3 tablespoons white miso paste
- 2 eggs
- 2 teaspoons vanilla paste
- 1 1/2 cups flour (200g)
- 1 teaspoon baking powder
- 1 cup dark chocolate (180g) , roughly chopped
- 1 cup walnuts , toasted and roughly chopped
Instructions
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Preheat oven to 180°C. Grease and line a 20cm square tin .
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Toast the walnuts by spreading out in a single layer on a baking tray and toasting for 5-8 minutes or until fragrant and starting to brown. Set aside to cool, then roughly chop.
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To brown the butter, melt the butter in a small pot - ideally in a pot with a light coloured bottom so you can see the colour of the butter. Swirl the pan occasionally to keep ti cooking evenly. The butter will start to foam and change colour from yellow to a toasty brown - the milk solids will cook faster and start to settle to the bottom. Once it is starting to brown and smell nutty, transfer the brown butter to a bowl to cool (you can pop it in the fridge or freezer to do this faster).
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Once cool, whisk in the brown sugar, then the miso, eggs and vanilla essence.
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Fold in the flour and baking powder until only a few bits of white streaks remain, then gently fold in the dark chocolate and walnuts.
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Bake at 180° until golden, 30-35 minutes. The skewer test won’t work as it always comes out clean unless you hit chocolate, so look for a just crisp top that is starting to crack. It may still seem quite gooey in the middle, but it will firm up lots more as it cools - otherwise you risk it drying out. I find it is ideally made the night before serving to allow it to set overnight.
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Leave to cool, then cut into squares. It also freezes well.