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Miso Blondies
Preparation info
One
9 inch by 13 inch baking pan- Difficulty
Medium
Appears in
By Jason Licker
Published 2020
You might already be humming along to the famous Blondie song, “One Way or Another.” But in this book there exists an entirely different kind of blondie. In the dessert world, you can think of blondies as the poor, plebeian cousin of the mighty brownie. Blondies are actually a lot like brownies, only they are made with vanilla as the star instead of chocolate. The dark and powerful World Brownie Coalition doesn’t want this fact out there, but the truth is that blondies were invented first.
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Oh dear. I had a disaster with this recipe. I made these to contribute to a family meal. The instructions tell you to keep the mixture in the tin until it has completely cooled. I did not have time to do this and the mixture came out as a soft crumbly mess. In hindsight I think using a larger baking tin might have been helpful. I found the cooking times to be inaccurate for me. I must have had the mixture in the oven for at least an hour and the mixture still seemed quite soft. I found liquid which had leaked, swimming underneath the tin. On a more positive note my husband really enjoyed eating these.
Interesting that you ran into issues. Yes, cooking time and tin dimensions do make all the difference with brownies I think. For me these ones worked out just right as described. (including the timing). I guess I got lucky :-) The flavour combo is certainly a winner in any case.
UPDATE - I made this again and it worked really well. I cooked double quantities, split between a slightly smaller tin and a slightly larger one, in a NEFF fan oven at 160C, and the recipe timings were pretty much on the mark, giving a soft, salty, chewy , gooey, umami-laden end result.
These are phenomenal served warm with icecream. The salty miso kick is perfect. They also freeze really well, so you can build a blondie stockpile….
UPDATE: made these again and took a photo this time…