Description

These Miso Caramel Blondie Sundaes combine the rich, buttery sweetness of classic blondies with an irresistibly savory twist thanks to miso caramel sauce. Baked to golden perfection and served warm with creamy vanilla ice cream and a sprinkle of flaky sea salt, this dessert offers a perfect balance of sweet, salty, and umami flavors in every bite. Ideal for a comforting treat or a sophisticated twist on a traditional sundae.

Ingredients

Scale

Blondie Batter

1 cup light brown sugar
1 cup all-purpose flour
1/2 cup unsalted butter, melted
2 large eggs
1/4 cup white or yellow miso paste

Miso Caramel Sauce

1/2 cup heavy cream
1/4 cup white or yellow miso paste (if not already used in batter)
1 cup light brown sugar

For Serving

2 cups vanilla ice cream
Flaky sea salt, for garnish

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent the blondies from sticking.
Mix Wet Ingredients: In a bowl, whisk together the melted butter and brown sugar until the mixture is smooth and combined. Add the eggs one at a time, mixing well after each addition. Stir in the miso paste thoroughly to infuse the batter with its umami flavor.
Add Dry Ingredients: Gently fold the all-purpose flour into the wet mixture until just combined. Be careful not to overmix to maintain tender blondies.
Bake the Blondies: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Prepare Miso Caramel Sauce: While the blondies bake, combine the heavy cream, miso paste, and brown sugar in a saucepan over medium heat. Simmer the mixture gently for 5-7 minutes, stirring often until the sauce thickens slightly and coats the back of a spoon.
Cool and Portion: Remove the blondies from the oven and allow them to cool completely in the pan to set properly. Once cool, cut them into squares suitable for serving.
Assemble Sundaes: Place a blondie square on each serving plate or bowl. Top generously with vanilla ice cream, then drizzle the warm miso caramel sauce over the top. Finish by sprinkling flaky sea salt to enhance the flavors and add a delicate crunch.

Notes

Ensure the blondies are fully cooled before cutting to achieve clean squares.
Use either white or yellow miso paste based on your flavor preference; white miso is milder while yellow miso is more robust.
The miso caramel sauce can be stored in the refrigerator for up to 5 days and gently reheated before serving.
For a vegan version, substitute butter with vegan margarine, eggs with flax eggs, heavy cream with coconut cream, and use dairy-free ice cream.
Adding a pinch of flaky sea salt on top balances out the sweetness and enhances the umami notes from the miso.