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Delicious maple miso brown butter blondies on a cooling rack

Maple Miso Brown Butter Blondies

These delightful blondies combine the rich nutty flavor of brown butter with the sweet depth of maple syrup and a hint of savory miso for an irresistibly chewy treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 squares
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Brown Butter Base
  • 1 cup Unsalted butter
Wet Ingredients
  • 1/2 cup Granulated sugar
  • 1 cup Packed light brown sugar
  • 2 Large eggs
  • 1/4 cup Maple syrup
  • 2 tablespoons White miso paste
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
Optional Mix-ins
  • 1 cup White chocolate chips
  • for sprinkling Flaky sea salt optional

Equipment

  • Baking pan
  • Parchment paper
  • Saucepan
  • Large heatproof bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
Making the Batter
  1. Brown the butter in a saucepan over medium heat until fragrant and amber, then immediately transfer to a large heatproof bowl to cool slightly.
  2. Whisk both sugars into the warm brown butter until well combined and smooth.
  3. Beat in the eggs one at a time, then mix in the maple syrup, miso paste, and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no streaks of flour remain.
  6. Fold in the white chocolate chips, if using, until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared baking pan, spreading it evenly with a spatula, and sprinkle with flaky sea salt if desired.
  2. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
  3. Allow the blondies to cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares.

Notes

Do not overmix the batter; this can lead to tough blondies. For the best flavor, make sure your butter is truly browned and has a nutty aroma before adding other ingredients.