Blondies With Miso Caramel & White Chocolate – Sweet, Salty, and Totally Irresistible

These blondies are all about balance: buttery, chewy squares loaded with white chocolate and swirled with a rich miso caramel. The miso adds a subtle, savory depth that makes the sweetness pop without overpowering it. If you love salted caramel, this is its cooler, more interesting cousin.

They’re easy to make, bake in one pan, and feel special enough for a dinner party or a cozy night in. One bite and you’ll get why this combo has a serious fan club.

Print Recipe

Blondies With Miso Caramel & White Chocolate – Sweet, Salty, and Totally Irresistible

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 16 servings

Ingredients

• For the blondies: 1/2 cup (113 g) unsalted butter, melted and cooled slightly
• 1 cup (200 g) light brown sugar, packed
• 1 large egg + 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup (130 g) white chocolate chips or chopped white chocolate
• For the miso caramel: 1/2 cup (100 g) granulated sugar
• 2 tablespoons water
• 3 tablespoons unsalted butter, room temperature
• 1/3 cup (80 ml) heavy cream, warmed
• 1–1 1/2 tablespoons white miso paste (start with 1 tablespoon)
• Pinch of flaky sea salt (optional)
• To finish: Extra white chocolate and flaky salt for topping (optional)

Instructions

• Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
• Make the miso caramel: In a small saucepan, combine sugar and water.Cook over medium heat without stirring until the mixture turns deep amber, 6–8 minutes. Swirl the pan if needed. Remove from heat, add butter (it will bubble), then slowly whisk in warm cream until smooth.Whisk in miso and a pinch of salt. Set aside to cool to a thick-but-pourable consistency.
• Mix the wet ingredients: In a bowl, whisk melted butter and brown sugar until glossy. Whisk in the egg, egg yolk, and vanilla until smooth.
• Add dry ingredients: Stir in flour, baking powder, and salt just until combined.Do not overmix. Fold in white chocolate.
• Assemble: Spread batter into the pan. Dollop 6–8 spoonfuls of miso caramel over the top.Use a knife or skewer to gently swirl, keeping distinct ribbons.
• Bake: Bake 22–27 minutes, until edges are set and lightly golden, and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.
• Finish and cool: Sprinkle with flaky salt and a few extra white chocolate bits, if using. Cool fully in the pan, then lift out and slice into squares.
• Optional drizzle: Warm leftover caramel briefly and drizzle over cut blondies.

What Makes This Special

Sweet meets umami: White miso brings a gentle, savory note that brightens the caramel and keeps the blondies from tasting too sweet.

Chewy texture: Brown sugar and melted butter create that classic blondie chew with crisp edges.

Simple method: No mixer required, just a whisk and a saucepan.

Show-stopping swirls: The miso caramel marbles through the batter, so every square looks and tastes bakery-level.

What You’ll Need

• For the blondies:
  • 1/2 cup (113 g) unsalted butter, melted and cooled slightly
  • 1 cup (200 g) light brown sugar, packed
  • 1 large egg + 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup (130 g) white chocolate chips or chopped white chocolate
• For the miso caramel:
  • 1/2 cup (100 g) granulated sugar
  • 2 tablespoons water
  • 3 tablespoons unsalted butter, room temperature
  • 1/3 cup (80 ml) heavy cream, warmed
  • 1–1 1/2 tablespoons white miso paste (start with 1 tablespoon)
  • Pinch of flaky sea salt (optional)
• To finish: Extra white chocolate and flaky salt for topping (optional)

Step-by-Step Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
2. Make the miso caramel: In a small saucepan, combine sugar and water.

   Cook over medium heat without stirring until the mixture turns deep amber, 6–8 minutes. Swirl the pan if needed. Remove from heat, add butter (it will bubble), then slowly whisk in warm cream until smooth.

   Whisk in miso and a pinch of salt. Set aside to cool to a thick-but-pourable consistency.

3. Mix the wet ingredients: In a bowl, whisk melted butter and brown sugar until glossy. Whisk in the egg, egg yolk, and vanilla until smooth.
4. Add dry ingredients: Stir in flour, baking powder, and salt just until combined.

   Do not overmix. Fold in white chocolate.

5. Assemble: Spread batter into the pan. Dollop 6–8 spoonfuls of miso caramel over the top.

   Use a knife or skewer to gently swirl, keeping distinct ribbons.

6. Bake: Bake 22–27 minutes, until edges are set and lightly golden, and the center has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter.
7. Finish and cool: Sprinkle with flaky salt and a few extra white chocolate bits, if using. Cool fully in the pan, then lift out and slice into squares.
8. Optional drizzle: Warm leftover caramel briefly and drizzle over cut blondies.

Storage Instructions

• Room temperature: Store in an airtight container for 2–3 days.
• Refrigerator: Keeps up to 5 days; the texture becomes fudgier.
• Freezer: Wrap individual squares and freeze up to 2 months.

  Thaw at room temperature or warm for 10–15 seconds in the microwave.

Benefits of This Recipe

• Big flavor, minimal effort: Pantry staples plus one quick caramel.
• Make-ahead friendly: The caramel can be made a day in advance.
• Flexible sweetness: Adjust miso amount to control the savory-sweet balance.
• Crowd pleaser: Familiar blondie base with a fun twist that feels chef-y.

Pitfalls to Watch Out For

• Overbaking: Pull them when the center is just set; they’ll firm up as they cool.
• Burnt caramel: Watch the color closely; amber is perfect, mahogany is risky. If it smells acrid, start over.
• Hot caramel + cold cream: Warm your cream to prevent seizing and splatter.
• Too much miso: Start with 1 tablespoon, taste, then add more if you want a bolder savory note.

Alternatives

• No white miso? Use yellow miso for a stronger taste; reduce to 2–3 teaspoons and adjust to taste.
• Swap the chocolate: Try milk chocolate, toasted pecans, or macadamias. Keep total mix-ins around 3/4 cup.
• Brown butter boost: Brown the butter for the batter and let it cool before mixing for a nutty flavor.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
• Shortcut caramel: Stir 1 tablespoon white miso into 1/2 cup warmed store-bought caramel sauce.

FAQ

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan for 24–30 minutes, checking early. The edges should be set and the center slightly soft.

What kind of miso should I use?

Use white (shiro) miso for a mild, sweet-savory flavor that complements caramel. Other misos are stronger and saltier, so start with less if substituting.

My caramel seized.

Can I fix it?

Often, yes. Return the pan to low heat and whisk in a splash of warm cream until smooth. If it’s still grainy or burnt, it’s best to start over.

How do I get clean slices?

Cool completely, then use a sharp knife wiped clean between cuts.

Chilling for 20 minutes before slicing makes neater edges.

Are these very sweet?

They’re sweet like classic blondies, but the miso adds balance. If you prefer less sweetness, reduce white chocolate to 1/2 cup.

Final Thoughts

These blondies nail that sweet-salty, chewy-gooey sweet spot with almost no fuss. The miso caramel makes them feel special without complicating the process.

Keep a batch on hand for gifting, potlucks, or whenever you want dessert that tastes like you went the extra mile. One pan, a handful of ingredients, and a flavor combo that keeps people coming back for seconds.