The Best Miso Brown Butter Chocolate Chunk Blondies!

I am relatively new to cooking with miso!

A recipe that caught my eye a while back required the purchase of white miso – an ingredient I’d never cooked with before. TBH, I didn’t really know what it was or how I’d use it but this dinner seemed like the perfect opportunity – and it was delicious!

I was now “all in” with using miso and was excited to try it in a sweet recipe this time!

turns out miso is NOT just for cooking!

I’m no stranger to combining sweet and savory – if you are a longtime reader you have seen me use tahini in many of my baked goods. I love how a savory ingredient can offset some of the sweetness and richness of a dessert, while elevating the flavor in a complex new way.

And miso does that beautifully!

From the King Arthur website:

“Miso’s flavor can be assertive on its own, but when it’s incorporated into desserts it plays a mellower note. Instead of a prominent flavor, think of miso as a modifier — it complements earthy flavors or cuts through sweetness with its distinct savory presence, especially when compared to a sprinkle of salt. Add it to your baking, and your desserts will never be the same.”

I was all in!

it’s important to pair miso with the right flavors!

I did a little research and learned that flavors that are more earthy, woody and nutty pair best with miso. Some examples include:

• winter squashes
• chocolate
• brown butter
• caramel
• “fall” spices

You’ll want to stay away from light and airy baked goods with delicate flavors (like a sugar cookie or angel food cake).

start mild and low if you’re new to using miso!

There are dozens, if not more, varieties of miso on the market. If, like me, you are overwhelmed, start with white miso. White miso is the mildest in flavor (due to the fact that it undergoes the shortest amount of fermentation), so is most user friendly if you’re a beginner. I used 1/2 cup for the recipe I’m sharing today but feel free to cut that down to 1/4 cup – or even 2 tablespoons – if you’re not quite sure how you feel about it.

these chocolate chunk blondies are AMAZING!

I love a good bar cookie – so much easier than scooping out individual chocolate chip cookies and dealing with multiple baking sheets. I incorporated two components that partner well with miso – chocolate and brown butter – and couldn’t be happier with the results!

what ingredients do you need to make these miso blondies?

Like most blondie recipes, the ingredient list is short and simple:

• unsalted butter
• light or dark brown sugar
• granulated sugar
• eggs
• vanilla
• miso
• all purpose flour
• baking powder
• kosher salt
• bittersweet chocolate
• flaky sea salt

how do you make them?

Start by browning the butter, and whisking it into the brown and granulated sugars. Whisk in the eggs, vanilla and miso.

Fold in your dry ingredients, followed by the chopped chocolate, and transfer to a square baking pan. Sprinkle with flaky sea salt and bake till browned.

Let cool in the pan to room temperature, slice and serve!

this blondie recipe truly beats any other I’ve ever made!

Talk about a flavor explosion! In addition to being super tender, there is so so much to love about the flavor situation here. The browned butter is THE way to go, adding such depth and nuttiness. I seriously may brown butter in every recipe I make; it’s always such a game changer!!

frequently asked questions!

can I use chocolate chips instead of a bar of chocolate?

I get asked this question frequently. And the short answer is 'yes'. But hear me out: chocolate chips are manufactured to keep their signature shape even when placed in a hot oven. Whereas chocolate chopped from a bar will melt and pool in all sorts of ways depending on the size of the chunk and where it is in the cookie. This creates a completely different 'cookie experience' and simply cannot compare. That said, I use chocolate chips often and if that's what you've got on hand then by all means! And you can use white chocolate chips, milk chocolate chips or even butterscotch chips if that's you're preference too.

can I add nuts to my brown butter blondies?

While nuts in baked goods are a firm 'no' for me, I know that I am in the minority here (or am I???). So throw in 1/2 - 1 cup of your favorite nut - be it walnut, cashew, macadamia or pecan. Just don't tell me about it.

do I really have to brown the butter?

I'm going to have to insist on this one. First of all, you have to melt the butter for this recipe ANYWAY. So go the extra few minutes it takes to get the butter from melted to browned. It really, really, REALLY makes a difference. Browned butter is definitely one of those low key techniques that immediately elevates anything you add it to. Try it!!!

I’m so curious to know if you all are using miso, how you use it and if you keep it strictly savory or have tried it in your baked goods too. Let me know!