Description
This Miso Caramel Blondie Sundae is a delightful fusion dessert combining the rich, buttery goodness of classic blondies with an umami twist from miso caramel sauce. Topped with creamy vanilla ice cream and a sprinkle of flaky sea salt, this sundae offers a perfect balance of sweet, salty, and savory flavors, making it an irresistible treat for any occasion.
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 light brown sugar
Serving
- 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.
- Mix Butter and Sugar: In a mixing bowl, whisk together the melted butter and light brown sugar until smooth and well combined, creating a creamy base for your batter.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, whisking after each addition. Then stir in the vanilla extract for flavor.
- Incorporate Flour: Gradually fold in the all-purpose flour gently until just combined; be careful not to overmix to keep the blondies tender.
- Bake the Blondies: Pour the batter evenly into the greased baking pan. Bake in the preheated oven for 20-25 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 the heavy cream, miso paste, and brown sugar in a saucepan. Simmer over medium heat, stirring frequently, for 5-7 minutes until the sauce thickens to a caramel consistency.
- Cool and Cut Blondies: Once baked, allow the blondies to cool completely in the pan before cutting into squares to prevent crumbling.
- Assemble Sundaes: Serve each blondie square topped with a scoop of vanilla ice cream, generously drizzle warm miso caramel sauce over the top, and sprinkle with flaky sea salt to finish.
Notes
- Ensure the blondies are fully cooled before cutting to maintain clean squares.
- You can use either white or yellow miso paste based on flavor preference; white miso is milder, yellow has a bit more depth.
- The miso caramel sauce should be used warm to melt slightly into the ice cream for best flavor contrast.
- Store leftover blondies wrapped tightly or in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with coconut oil, heavy cream with coconut cream, and use dairy-free ice cream.
