Sesame Miso Blondies

So you might have noticed a few changes on the old blog. This past week I gave it a little bit of a face lift and, more importantly, updated all the posts with recipe cards (well……most of them – it’s a slow process and I’ve still got a few to do). The awesome thing about these recipe cards is that it makes it easier for you guys to print and save recipes and there’s also an option now to jump directly to a post recipe….just in case you want to dive straight in and get baking!

One thing I noticed while going back through my recipes is that the majority of them have quite a few steps and/or include ingredients that you might not have on hand in your kitchen. I mean I like to keep my kitchen stocked with tahini, miso, halva, vanilla bean paste and muscovado sugar…….but I have a feeling I might be in the minority on this one. So here’s my promise to you – my next recipe is going to be super simple, easy to throw together and only include things you would normally find in your pantry or are easy to find in the grocery store aka no running around town trying to find smoked sea salt!

Now, I wish I could say the recipe for these Sesame Miso Blondies fits that bill, but it only kind of does (ugghhh….I’m the worst – I know!). It doesn’t include a ton of steps and, once you brown the butter, all you need to make them is one bowl and a good whisk. No fancy equipment here, just good old fashioned arm strength! And honestly you don’t need a ton of that either. The crux of these Sesame Miso Blondies is that they have both white miso and halva in them. Sooooooo you might have to make a special trip to the grocery store to make them. But they are SO worth it…..I promise!

Blondies typically have a rep for being overly sweet and one note……the less sexy version of brownies you might say. These bad boys, however, are none of those things. The addition of white miso, halva, and browned butter gives these blondies a rich, nutty backbone. And using dark brown sugar instead of light brown helps tame the cloying sweetness usually associated with them. A little bit of dark chocolate helps round everything out and provides a nice contrast to the butterscotch undertones of the blondies. The key to nailing this recipe is to make sure not to over bake them. One of the best things about blondies is their dense, chewy almost bordering on fudgy texture. Over baking will negate all this and you’ll end up with dry blondies. So err on the side of under baking.

Okay, just so we’re on the same page……next recipe will be simple with easy to find ingredients. In the meantime, promise me you’ll make these Sesame Miso Blondies. Trust me when I say you won’t regret it.


Sesame Miso Blondies

  • Author: Kristine Hinterkopf
  • Yield: 16 squares 1x


  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, cut into one-inch pieces
  • ⅓ cup halva
  • ¼ cup white miso
  • 1 ½ cups dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 ounces bittersweet chocolate, coarsely chopped (I like anywhere in the 63% – 72% range for these)


Preheat the oven to 350°F. Line a 9 x 13 pan with a foil sling and lightly grease with cooking spray.

Place the halva, miso, and brown sugar in a large bowl and set aside.

Place the butter in a small saucepan and cook over medium heat, until it smells nutty and fragrant and is a light brown color.

Pour the hot, browned butter into the bowl with the miso, halva, and brown sugar. Whisk everything together until a smooth-ish mixture forms. It won’t come together completely, but that’s okay. Let the mixture cool for about 10 minutes before moving on to the next step (you don’t want to accidentally cook the eggs!).

Add the eggs in one at a time, whisking vigorously after each addition. You’re looking to get a nice, smooth and shiny batter. Then whisk in the vanilla, kosher salt, and baking powder. Add in the flour and stir until it is only partially combined. Then stir in the chopped chocolate and mix until everything is just combined.

Pour the batter into your prepared pan and spread it into an even layer. Bake for 16 – 19 minutes or until the edges are set, but the middle still looks slightly underdone. It’s super important not to over bake these, so if anything err on the side of under baking. Let cool in the pan for at least one hour before cutting into squares.

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