Miso Blondies

I admit, it has been awhile, but these miso blondies are a recipe worth coming back for. Inspired by the current trend toward more savoury desserts (like the miso éclairs at Libertine Bakehouse here in Montreal) and a recent trip to Japan (which I should probably get around to writing about at SOME point), they are the perfect combination of delicious and fool proof. Even chef said that they were some of the best baking he has tasted in a long time, period. Perhaps he knew there would be hell to pay if his review was anything less than positive, but all of that aside, I encourage you to make them and decide for yourself whether or not they are worth adding to your staple baking rotation.

Other than the miso itself, which adds both necessary salt and a touch of je ne sais quoi to these blondies, the real kicker is the addition of Marich Dark Chocolate Sea Salt Cashews baked into the batter. I’ve baked with Marich chocolates in the past and they are easily the best chocolate-coated confections I’ve ever tried. They don’t skimp on the coating and they also use good chocolate, not the crappy stuff that tastes and feels like wax. In a recipe with such few ingredients, it really pays to use only the best quality products you can get your hands on. Marich chocolates fit the bill.

I can’t really think of any negatives when it comes to these miso blondies. You only need one bowl, they take less than 45 minutes to make, all in, and they’re loaded with sweet salty decadence in every bite. I guess the only downside is that you’ll eventually run out and have to make more… Is that really such a bad thing?

Miso Blondies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8 blondies
  • ¼ cup butter, melted
  • ¼ cup olive oil
  • 1 tbsp. mugi miso
  • 1 egg
  • 1 cup brown sugar
  • 1 cup AP flour
  • pinch salt
  • ¼ tsp. baking powder
  • ¾ cup chopped Marich dark chocolate sea salt cashews
  1. Whisk together the warm melted butter and miso until incorporated. Whisk in the olive oil. Let stand for about 10 minutes to let all the flavours meld together.
  2. Whisk the egg and brown sugar into the melted butter miso mixture.
  3. Whisk in the flour, salt, and baking powder.
  4. Finally, stir in the chopped chocolate covered cashews.
  5. Pour into a lined or greased loaf pan and bake at 350F for about 25 minutes.
  6. Cool, slice, and enjoy.
If you make a double batch it is enough to fill a 9X9 pan. You will just have to cook them a bit longer.

**The chocolate used in this recipe was graciously provided by Marich chocolates, however the opinions are my own.


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