When you think of a classic blondie, you probably imagine a sweet, chewy, and buttery treat. But what if we told you there’s a way to take that familiar comfort and infuse it with a surprisingly sophisticated twist? Enter the Vegan Salted Miso Blondies. This isn’t just another dessert; it’s a bold and beautiful creation that marries the rich sweetness of a traditional blondie with the savory, umami-rich notes of white miso paste and a hint of sea salt. It’s a dessert that’s complex, utterly delicious, and surprisingly easy to make.
This recipe goes beyond the ordinary. It’s for the adventurous baker and the dessert lover who appreciates a balance of flavors. The addition of miso might seem unusual, but trust us—it’s the secret ingredient that makes these blondies truly unforgettable. It adds a subtle, nutty, and salty depth that cuts through the sweetness of the sugar and vegan chocolate, creating a perfectly balanced flavor profile. These Vegan Salted Miso Blondies are the kind of treat that will have your friends and family asking, “What’s in these? They’re amazing!”
What are Vegan Salted Miso Blondies? A Flavorful Twist on a Classic Treat
At their core, Vegan Salted Miso Blondies are a type of chewy bar cookie, much like a brownie but without the cocoa powder. They get their rich, golden color from ingredients like golden caster sugar and vegan butter, and their signature dense, fudgy texture from a careful balance of fats and flour. The magic, however, lies in the specific flavor additions.
The star of the show is the white miso paste. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and a type of fungus called kōji. White miso, or shiromiso, is the mildest and sweetest variety, making it an ideal candidate for baking. It adds a savory, salty, and slightly nutty depth of flavor that enhances the other ingredients without overpowering them. This umami punch is the secret to a well-balanced and incredibly moreish dessert.
The “salted” part of the name comes from the addition of sea salt flakes, both in the batter and sprinkled on top before serving. This isn’t just for taste; the salt helps to amplify the flavors of the sugar and chocolate while also providing a delightful textural contrast. The combination of sweet, salty, and umami in these vegan salted miso blondies is what makes them so special.
The Unexpected Origins of Miso in Baking
While the concept of using miso in desserts might seem modern, it’s a practice that’s been gaining traction in culinary circles for a while now. The inspiration often comes from the balance of sweet and salty flavors found in many Asian cuisines. Think of the popularity of salted caramel, or the way a pinch of salt can make a chocolate chip cookie taste even better. Miso takes this idea to the next level by adding that deep, savory umami note.
Chefs and bakers have been experimenting with miso in all sorts of sweets, from caramel sauces to ice cream, and now, to baked goods like these amazing blondies. The idea is to use an ingredient that is typically savory in a way that highlights its more subtle characteristics. White miso, with its mildness, is perfect for this. It provides a unique complexity that separates a good dessert from a truly great one. The trend of using this unexpected ingredient in desserts shows a growing desire for more nuanced and sophisticated flavor profiles in everyday food, and these vegan salted miso blondies are a perfect example of that.
Ingredients: What You’ll Need for Perfect Blondies
Making these blondies is straightforward, and the ingredients are easy to find, especially with the wide availability of vegan products. Here is a list of everything you will need to create 12 delicious blondies.
- 250g vegan butter, room temperature: This is the base of your blondies. Using vegan butter that’s at room temperature is crucial for achieving that light and fluffy texture when you cream it with the sugar. Don’t use margarine; a good quality block of vegan butter will give you the best results.
- 300g golden caster sugar: Golden caster sugar has a slightly more complex flavor than regular white sugar, adding to the golden hue and rich taste of the blondies. If you can’t find it, regular caster sugar or even light brown sugar will work.
- 1 tsp vanilla extract: A classic flavor enhancer that brings out the sweetness and richness in the blondies.
- 60g almond butter: This adds moisture and a wonderful nutty flavor that complements the miso. Make sure to use a smooth almond butter.
- 60g white miso paste: The star ingredient! White miso is milder and less salty than red or dark miso, so it’s essential for this recipe. You can find it in the refrigerated section of most Asian markets or well-stocked grocery stores.
- ½ tsp sea salt flakes (plus extra for topping): The flakes provide a great texture and a pop of saltiness that balances the sweetness.
- 280g plain flour: The foundation of your dry mix, providing structure to the blondies.
- 1 tsp baking powder: This will help your blondies rise just enough to give them a slightly cakey-on-the-outside, fudgy-on-the-inside texture.
- 100ml unsweetened almond milk: Used to loosen the batter to the perfect consistency. You can substitute with another unsweetened plant-based milk like oat or soy milk.
- 50g vegan white chocolate buttons, chopped: White chocolate adds a creamy sweetness that contrasts beautifully with the miso.
- 50g vegan dark chocolate, chopped: The rich bitterness of dark chocolate provides another layer of complexity. Using chopped chunks of chocolate rather than chips will give you those gooey pockets of melted chocolate throughout.
Step-by-Step Directions and Preparation Method
Follow these steps precisely for the best results. The process is simple, but each step is important for achieving the perfect texture and flavor.
- Prep the pan: Start by preheating your oven to 180°C (160°C fan). This ensures your oven is at the correct temperature from the moment your blondies go in. Grease and line a 20cm square baking tin with baking paper, leaving an overhang on two sides. This will make it easy to lift the blondies out once they have cooled.
- Cream the base: In a large mixing bowl, use a hand mixer or stand mixer to beat the room temperature vegan butter and golden caster sugar together. Beat for 3 to 4 minutes, until the mixture becomes pale, light, and fluffy. This step is crucial as it incorporates air, which is key to a good blondie texture.
- Add the flavor: To the creamed mixture, add the vanilla extract, almond butter, white miso paste, and the ½ tsp of sea salt flakes. Beat everything together until it is well combined and smooth. Don’t worry if it looks a little separated at this point; it will all come together in the next steps.
- Combine the dry ingredients: In a separate, medium-sized bowl, whisk together the plain flour and baking powder. Make sure they are thoroughly mixed to ensure the baking powder is evenly distributed.
- Fold in the dry mix: Add the flour mixture to the wet ingredients. Using a spatula, gently fold the dry into the wet until a thick dough forms. Be careful not to overmix, as this can lead to tough blondies. Mix until just combined.
- Loosen the batter and fold in the chocolates: Pour the 100ml of unsweetened almond milk into the batter and fold it in until the dough loosens to a thick, spoonable consistency. Now, add the chopped vegan white and dark chocolate. Gently fold the chocolate into the batter, ensuring it’s evenly distributed throughout.
- Bake: Spoon the entire batter into your prepared baking tin. Use the back of the spatula to spread the mixture evenly and level the top. Place the tin in the preheated oven and bake for 40 to 45 minutes. The blondies are ready when the top is a firm golden brown and there is only a slight wobble in the very center. They will continue to set as they cool.
- Cool and finish: This is the hardest part—waiting! Let the blondies cool completely in the tin on a wire rack. They may sink a little in the middle, which is perfectly normal and creates that classic dense, chewy texture. Once completely cool, use the baking paper overhang to lift them out. Sprinkle with a little extra sea salt flakes for a finishing touch, and then cut into 12 squares.
Delicious Variations to Try
Once you’ve mastered the classic recipe, you might want to experiment with different flavors. The base for these Vegan Salted Miso Blondies is very versatile.
- Nutty Blondies: Add a handful of toasted pecans or walnuts to the batter along with the chocolate. The crunch of the nuts provides a wonderful textural contrast.
- Coconut and Lime: For a tropical twist, swap half of the almond butter for coconut cream and add the zest of one lime to the batter. The lime zest will brighten up the flavors and pair beautifully with the salt and miso.
- Cranberry and Pistachio: For a festive or more colorful version, substitute the dark chocolate with dried cranberries and the white chocolate with chopped pistachios. The combination of sweet, tart, and salty is fantastic.
- Double Chocolate: For the ultimate chocolate lover, increase the amount of both vegan white and dark chocolate to 75g each. You can also add some cocoa powder to the dry mix for a richer, more brownie-like flavor.
Frequently Asked Questions About Vegan Miso Blondies
Why use miso in a dessert?
Miso is a fantastic ingredient for desserts because it provides an incredible depth of flavor. Its salty, savory, and slightly funky profile balances the sweetness of the sugar and chocolate, making the overall flavor more complex and less cloying. Think of it as the secret weapon that makes a good dessert a great one.
Can I use a different type of miso?
For this specific recipe, we highly recommend white miso paste. It is the mildest and sweetest variety, which works best with the other ingredients. Red or dark miso pastes are much stronger and saltier and might overpower the delicate flavors of the blondie.
Do these blondies taste like a Japanese dish?
No, not at all! The miso adds a background note of savory flavor that enhances the overall taste without making the blondies taste like a savory meal. The taste is subtle, not overpowering. It’s more of a sophisticated, salty undertone that makes you wonder what the special ingredient is.
How do I store Vegan Salted Miso Blondies?
Store them in an airtight container at room temperature for up to 3-4 days. You can also freeze them for up to a month. To freeze, wrap individual squares in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature before serving.
Conclusion: Vegan Salted Miso Blondies
In a world full of standard chocolate chip cookies and brownies, the Vegan Salted Miso Blondie stands out. It’s a testament to the fact that the most exciting flavors often come from unexpected places. This recipe is more than just a sweet treat; it’s an experience. The perfect chewiness, the richness of the vegan butter and chocolate, and that surprising, subtle savory undertone from the miso and salt create a symphony of flavor that will leave a lasting impression. Whether you’re a seasoned vegan baker or simply looking to try something new and exciting, these blondies are a must-try. They prove that vegan baking can be just as decadent, rich, and delicious as their traditional counterparts, all while offering a truly unique flavor profile. Give them a try—you won’t be disappointed.
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The Ultimate Vegan Salted Miso Blondies: A Recipe for Flavor-Packed Perfection
- Total Time: 40 minutes
- Yield: 12 blondies 1x
- Diet: Vegan
Description
While the concept of using miso in desserts might seem modern, it’s a practice that’s been gaining traction in culinary circles for a while now. The inspiration often comes from the balance of sweet and salty flavors found in many Asian cuisines. Think of the popularity of salted caramel, or the way a pinch of salt can make a chocolate chip cookie taste even better. Miso takes this idea to the next level by adding that deep, savory umami note.
Ingredients
- 250g vegan butter, room temperature
- 300g golden caster sugar
- 1 tsp vanilla extract
- 60g almond butter
- 60g white miso paste
- ½ tsp sea salt flakes (plus extra for topping)
- 280g plain flour
- 1 tsp baking powder
- 100ml unsweetened almond milk
- 50g vegan white chocolate buttons, chopped
- 50g vegan dark chocolate, chopped
Instructions
- Prep the pan: Preheat oven to 180°C (160°C fan). Grease and line a 20cm square baking tin.
- Cream the base: In a large bowl, whisk butter and sugar until light and fluffy (about 3–4 mins). Beat in vanilla, almond butter, miso paste, and salt.
- Dry mix: In a separate bowl, combine flour and baking powder. Fold into the butter mixture.
- Loosen & load: Add almond milk to loosen the batter, then fold in both chocolates.
- Bake: Spoon into the tin, level the top, and bake for 40–45 mins. The top should be firm with a slight wobble in the center.
- Cool & finish: Let cool completely in the tin (it may sink slightly). Sprinkle with sea salt flakes and cut into squares.
Notes
These vegan salted miso blondies taste incredible on their own, but you can also serve them warm with a scoop of dairy-free vanilla ice cream for an indulgent dessert. For a twist, try adding dark chocolate chunks, toasted nuts, or a swirl of tahini before baking. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for a fudgier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0
Keywords: Salted Miso Blondies recipe, Vegan Blondies with Miso, Vegan Miso Blondie bars
