Miso-Pecan Blondies | Emily Weinberger Recipes

I would classify blondies as my second most favorite sweet--sliding in just behind chocolate chip cookies. While I’ll never stray from the traditional blondie, I often like to jazz up my ingredients because, well, it’s one of the only ways to get fancy during this COVID era.

Salty and sweet is hands down my top flavor combination and the addition of miso in these little square treats compliments the dark brown sugar like you wouldn’t believe. It’s also a great way to use up that giant jar of miso you bought and only needed a tablespoon of. Fold in some pecans, sesame seeds (black and white--again, fancy!) for the perfect crunch in every bite.

Ingredients:

Nonstick cooking spray, for greasing the pan

2 sticks (16 tablespoons) unsalted butter, melted

1 3/4 cups packed dark brown sugar

1/3 cup white miso paste

2 large eggs

1 tablespoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

2 cups roasted pecans, chopped

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

Cooking Instructions:

Preheat the oven to 350 degrees F. Spray a 9-inch-by-9-inch baking dish with nonstick cooking spray.

Whisk the butter, dark brown sugar and miso paste in a large bowl until smooth. Add the eggs and vanilla and whisk until just combined. Fold in the flour and baking powder until just combined then fold in the pecans, black sesame seeds and white sesame seeds.

Pour into the prepared pan and smooth the top. Bake until golden on the top and edges and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely in the pan, about 1 hour. Slice and serve. Store in an airtight container for up to 1 week.

Yield: 16 blondies

Active time: 20 minutes

Total time: 2 hours and 20 minutes (includes cooling time)

Miso-Pecan Blondies copy 2.png — That’s all you need.