Description
This Miso Caramel Blondie Sundae combines the rich, buttery goodness of blondies with a unique miso-infused caramel sauce for a deliciously sweet and savory dessert. Topped with creamy vanilla ice cream and flaky sea salt, it offers a perfect balance of flavors and textures in every bite.
Ingredients
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
- 1/4 cup light brown sugar
To Serve
- 2 cups vanilla ice cream
- Flaky sea salt, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to ensure the blondies don’t stick.
- Mix Wet Ingredients: In a bowl, whisk the melted butter and 1 cup light brown sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in 1/4 cup miso paste thoroughly.
- Incorporate Flour: Gently fold in 1 cup all-purpose flour until just combined. Be careful not to overmix to keep the blondies tender.
- Bake Blondies: Pour the batter into the prepared pan and bake for 20-25 minutes until the top is golden brown and a toothpick inserted near the center comes out clean.
- Prepare Miso Caramel Sauce: While blondies bake, simmer 1/2 cup heavy cream, 1/4 cup miso paste, and 1/4 cup light brown sugar in a saucepan over medium heat. Stir frequently and cook for 5-7 minutes until the sauce thickens to a caramel consistency.
- Cool and Cut Blondies: Once baked, let the blondies cool completely in the pan before cutting them into squares to prevent crumbling.
- Assemble Sundaes: Serve each blondie square topped with a scoop of vanilla ice cream. Drizzle generously with the warm miso caramel sauce and sprinkle with flaky sea salt to finish.
Notes
- Use white or yellow miso paste depending on your preference; yellow tends to be milder.
- Ensure the blondies are fully cooled before cutting for clean squares.
- The miso caramel sauce can be made ahead and gently reheated before serving.
- For a dairy-free option, substitute butter with coconut oil and heavy cream with full-fat coconut milk.
- Store blondies in an airtight container at room temperature for up to 3 days.
