Brown Butter Miso Mochi Blondies

Method

1. 1

   Preheat oven to 350° with a rack in the center position. Butter a 9×13" baking dish and line it with parchment paper, leaving a 1" overhang on the long sides.

2. 2

   In a small saucepan, melt 8 Tbsp. (1 stick) unsalted butter over medium heat and cook until golden nutty brown and fragrant, 5–6 minutes. Remove pan from heat and whisk in 1 Tbsp. white or yellow miso (it won’t completely dissolve but will ultimately get fully combined in later mixing—so don’t stress!). Transfer to a large bowl and set aside to cool.

3. 3

   Once the butter-miso mixture is cool, add 5 large eggs, 1 tsp. vanilla extract, one 12-oz. can coconut cream, 1½ cups granulated sugar, and 1½ cups dark brown sugar and mix until smooth. Add 1 lb. sweet (glutinous) rice flour, 1 Tbsp. baking powder, and ½ tsp. kosher salt and mix until just combined.

4. 4

   Pour batter into prepared pan and bake 50–60 minutes, or until deep golden brown with set edges and just the slightest wobble in the center.

5. 5

   Sprinkle lightly with flaky sea salt and cool completely, then use the parchment to lift out. Cut into 2" squares and serve.

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