White Chocolate Miso Macadamia Blondies

A delicious mouthful! This are a new take on my brown butter blondies from last year. They are definitely worth a go as these three flavours work a treat. I wouldn’t lie to you!

Makes 12 blondies:
Ingredients
240g unsalted butter, diced and soft
240g brown sugar
2 medium eggs
80g white miso (this is better than brown)
240g spelt / plain flour
Pinch of sea salt
1 tsp baking powder
1 tbsp maple syrup
2 tsp vanilla extract
160g macadamia nuts (walnuts also work)
160g white chocolate, roughly chopped

Preheat oven to 165/170 degrees and line a 9inch square baking tray with baking parchment.

Start with the brown butter and melt the butter in a saucepan on a medium to high heat. This will take about 4 minutes. The butter will melt and then start to bubble. Move it around the pan and continue cooking until the butter starts to darken a little and you smell a hazelnut aroma. At this point quickly remove it from the heat and transfer into a bowl and leave to cool.
In a large bowl add the sugar and whisk in the eggs until combined. Then pour in the browned butter until incorporated. Then whisk in the miso. In a separate bowl, add the flour and sieve in the baking powder and salt. Slowly mix this in with the batter. Then add the maple syrup, vanilla extract and stir in the nuts and half of the chocolate.
Scrape the batter into the prepared tin and top with the leftover white chocolate. Bake for 45 mins or until its golden on top and a little gooey in the middle. Remove from the oven and leave to cool for about 10 mins before slicing.