American
Brown Butter Miso Pistachio Blondies
Chewy blondies with brown butter, white miso, pistachios, and dark chocolate for a salty-sweet dessert with layered texture.
Dessert trends are leaning into texture, salt, and deeper flavor rather than plain sweetness.
Brown butter and miso give these blondies the caramel-like depth that makes one small square feel finished.
Pistachios add color and crunch, while dark chocolate keeps the sweetness in check.
The batter is simple, but the flavor reads more like a bakery case than a basic bar cookie.
Pull the pan when the center is set but still slightly soft.
Blondies keep cooking as they cool, and that is how you get a chewy center instead of a dry one.
For another recipe in this seed collection, try Small Batch Chocolate Chip Cookies or Cardamom Date Oat Snack Cake.
Directions
- Heat the oven to 350 F. Line an 8-inch square pan with parchment.
- Brown butter in a saucepan over medium heat until it smells nutty and the milk solids turn golden.
- Whisk brown sugar and miso into the warm butter, then cool for 5 minutes.
- Whisk in eggs and vanilla.
- Fold in flour, baking powder, pistachios, and dark chocolate.
- Spread batter in the pan, sprinkle with flaky salt, and bake for 25 to 28 minutes.
- Cool completely before slicing into 12 bars.
Nutrition
Nutrition Information
Estimated per blondie: 290 calories, 5 g protein, 33 g carbohydrates, 16 g fat.
Variations
Recipe Variations
- Use milk chocolate for a sweeter bar.
- Add orange zest to the batter.
- Swap pistachios for toasted walnuts.
Notes
- Use white miso for a gentle savory note.
- Line the pan with overhanging parchment so the blondies lift out cleanly.
- The bars slice best after at least 1 hour of cooling.
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