Butter Pecan Blondies With Miso Caramel Sauce Recipes

MISO CARAMEL SWIRLED BROWNED BUTTER BLONDIES

Steps:

• In a heavy bottom saucepan, combine the sugar, water, and corn syrup. Stir to combine and set over medium heat.
• Let the mixture bubble and cook for 8-10 minutes, until it reaches a deep amber color.
• Then remove from the heat and immediately whisk in the heavy cream. It will sputter up, so take care and don't put your face over mixture.
• Then whisk in butter, lemon juice, miso paste, and vanilla extract.
• Let Caramel cool at room temperature for 30 minutes to thicken.
• Preheat the oven to 350 degrees F. Line an d 8 inch square pan with parchment paper. Alternatively, butter the bottom and sides.
• Brown the butter. Over medium high heat, melt the butter. It will foam and sputter. Cook for a few minutes, swirling the pan occasionally to prevent burning. The butter will foam up all at once and release a nutty aroma. Once you get that, swirl vigorously and remove from heat.
• Add the brown sugar to the butter and whisk until combined. Scrape all the brown butter bits up into the mixture. Then put mixture into a heatproof bowl.
• Add the eggs and vanilla and whisk until smooth and glossy.
• Then use a silicon spatula to mix in the flour and salt.
• Then fold in the chocolate chips.
• Smooth batter into the square pan. Then drizzle on half of caramel sauce. Use a sharp knife to swirl it around.
• Then bake for 23-26 minutes.
• Allow to cook about 30 minutes. Then drizzle on more caramel sauce before serving.

BUTTER-PECAN BLONDIES

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
• Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
• Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
• Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.