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

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Ingredients Method

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)

Method
 

  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.