Gluten-Free Miso Butterscotch Macadamia Blondies
These moist, gluten-free blondies combine salty white miso with rich, sweet butterscotch and toasted macadamia nuts. Use plant-based butter to also make these dairy-free.Adapted from Fix Feast Flair
Servings: 20 pieces
Equipment
- parchment paper
- 9" x 9" baking pan
Ingredients
- 1 cup macadamia nuts chopped
- 1¾ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tsp baking powder
- ¼ cup white ("shiro") miso
- 1 cup light brown sugar
- 12 Tbs butter (dairy or plant-based) melted
- 1 Tbs vanilla extract
- 2 Tbs vanilla bean paste
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350°F.
- Spread chopped macadamia nuts in a single layer on a baking sheet. Bake for about 5 minutes, or until nuts just begin to turn golden (watch carefully, as nuts can go from toasted to scorched very quickly). Remove from heat and set aside.
- Mix flour and baking powder together in a medium bowl. Set aside.
- In a separate mixing bowl, combine brown sugar, miso, and melted butter. Stir until blended to a homogenous paste.
- Beat eggs, then add to miso-sugar mixture along with vanilla extract and paste. Stir until fully combined.
- Fold flour mixture into wet ingredients until just barely combined (careful not to over mix). Add nuts and butterscotch chips and fold into batter.
- Line a 9" x 9" baking pan with parchment paper, leaving a little excess along the edges (to be used to pull the finished blondies from the pan). Pour the batter into the pan and spread with a rubber spatula.
- Bake for 30-40 minutes at 350°F, or until the top is dry and golden and a toothpick inserted at the center comes out clean.
- As soon as the pan is cool enough to handle, use the excess parchment paper to pull the blondies from the pan. Transfer to wire rack to cool completely.
Notes
- We have only made this recipe using Bob's Red Mill Gluten Free 1-to-1 Baking Flour, and have not tested it with any others. Other flours may give different results, including flavor, texture, and appearance.
- Be sure to use true white miso (aka. shiro miso), and not "miso paste" or "instant miso", which contains much more liquid. True miso is sold refrigerated in tubs or bags, and can be found at Asian markets and some mainstream supermarkets.
- To make this dairy-free, use a plant-based butter (we made the blondies in our picture using Country Crock Plant Butter with Avocado Oil).