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Miso Macadamia Blondies

blondies

The butterscotch pleasure of blondies intensifies when macadamia nuts take the place of butter and flour. With a creamy richness that evokes pound cake, the roasted nuts blend with brown sugar into bars that are tender at room temperature and as chewy as fudge when frozen, which is how I love them. Miso, a Japanese soybean paste, adds a savory depth that gives these an alluring salty-sweet balance.

White (shiro) miso, available in Asian and natural foods markets, is the sweetest and mildest of miso varieties. It also tends to be smoother. If you buy one made with just soybeans and rice, it should be gluten-free. Read the label carefully, though, since miso is sometimes made with wheat or barley too.

Genevieve Ko is a baker, food writer and author of Better Baking: Wholesome Ingredients, Delicious Desserts. She shares this recipe from her book.

Copyright 2016 NPR.

Miso Macadamia Blondies

Ingredients

  • 1½ cups (218 grams) roasted salted macadamia nuts
  • 1 cup (215 grams) packed dark-brown sugar
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 2 tablespoons white (shiro) miso
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature

Instructions

  1. Position a rack in the center of the oven and preheat to 350 degrees F. Coat an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper and spray again.
  2. Pulse the macadamia nuts in a food processor until chopped. Remove ¼ cup (36 grams) of the chopped nuts and reserve. Pulse the remaining nuts until finely ground, scraping the bowl occasionally. Add the brown sugar, baking soda, and salt and pulse until thoroughly mixed. Scrape the bowl, add the miso and vanilla, and pulse until incorporated. Add the eggs and pulse until smooth, scraping the bowl occasionally.
  3. Transfer the batter to the prepared pan and spread into an even layer. Sprinkle the reserved chopped nuts on top.
  4. Bake the blondies until the top is dark golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
  5. Cool completely in the pan on a wire rack. Lift the blondies out of the pan using the sides of the foil or paper. To cut into perfectly even squares, freeze the blondies until firm, at least 30 minutes, then use a sharp knife to cut into 25 squares. Serve frozen, cold or at room temperature.
  6. The blondies will keep in the freezer for up to 1 month.


Genevieve Ko is a baker, food writer and author of Better Baking: Wholesome Ingredients, Delicious Desserts. She shares this recipe from her book.

Copyright 2016 NPR.
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