Ingredients
Equipment
Method
- Melt the butter, brown sugar, cream, and miso together until smooth and glossy. Cool slightly.
- Whisk the melted butter with the brown sugar and granulated sugar until smooth.
- Whisk in the egg, then the discard and vanilla.
- Whisk the flour, baking powder, and salt together.
- Fold the dry ingredients into the batter until just combined.
- Spread the batter into a parchment-lined 9x9-inch pan.
- Drizzle the caramel over the batter and swirl with a knife.
- Bake at 350°F for 28 to 32 minutes, until golden with a few moist crumbs on a toothpick.
- Cool completely in the pan before cutting.
- Lift out, finish with flaky salt, and cut into 16 squares.
Notes
This recipe is Research-backed. It follows the same batter method as the site's other gluten-free sourdough discard treats, with a savory miso caramel swirled through a fudgy blondie base. It has not been through a Bake-Keeper kitchen test yet.
Miso in a dessert still surprises people the first time, so I'll say the obvious part out loud. You are not tasting miso the way you would in soup, you're tasting a deeper, rounder caramel that doesn't read as salty or fermented on its own. It just makes the sweetness taste more finished.
If you only keep King Arthur's Gluten-Free Bread Flour Blend on hand instead of the All-Purpose Blend, you can use it here, the bars will come out very slightly denser since that blend includes wheat starch for structure. Either way, weigh the flour rather than scooping it.