Description
This Miso Caramel Blondie Sundae combines the rich, chewy texture of classic blondies with the unique umami twist of miso caramel sauce. Topped with creamy vanilla ice cream and a sprinkle of flaky sea salt, this dessert offers a delightful balance of sweet, salty, and savory flavors, perfect for an indulgent treat.
Ingredients
Scale
Blondie Batter
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Miso Caramel Sauce
- 1/4 cup white or yellow miso paste
- 1/2 cup heavy cream
- 1/4 cup brown sugar
Toppings
- 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 prevent the blondies from sticking during baking.
- Mix wet ingredients: In a mixing bowl, whisk together the melted butter and light brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to enhance flavor.
- Add flour: Gently fold the all-purpose flour into the wet mixture until just combined, being careful not to overmix to maintain a tender texture.
- Bake blondies: Pour the batter evenly into the prepared baking pan and bake in the preheated oven for 20 to 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Prepare miso caramel sauce: While the blondies bake, combine heavy cream, miso paste, and brown sugar in a saucepan over medium heat. Simmer the mixture for 5 to 7 minutes, stirring frequently, until it thickens into a smooth caramel sauce.
- Cool and assemble: Allow the blondies to cool completely before cutting them into squares. To serve, place a blondie square on a plate, top with a scoop of vanilla ice cream, generously drizzle with the warm miso caramel sauce, and finish with a sprinkle of flaky sea salt for a perfect balance of flavors.
Notes
- Make sure to cool the blondies completely before cutting to prevent crumbling.
- Adjust the amount of miso in the caramel sauce according to your taste preference for more or less umami flavor.
- Use white or yellow miso paste for a milder, sweeter caramel profile.
- The flaky sea salt enhances the complex flavors by adding a crunchy, salty contrast.
- Store leftover blondies covered at room temperature for up to 3 days or refrigerate the miso caramel sauce for up to 1 week.
