I don't like using the word "perfect", but the blondies are very close to it. The secret, my friends, is red miso paste. If the me two weeks ago had the choice between blondies and brownies, the winner, without a doubt, would be brownies. What could beat a gooey, chewy, square with a flawless balance between sweetness, richness and bitterness?
However, that was before I tasted the effect that the savory, umami, miso paste has on the sweetness of a blondie. The balance is there and so is a wonderful depth of flavor. **If there are any browned butter fans out there, I find that the miso paste adds a similar... 'je ne sais quoi'. **
Today, if I had to choose between blondies and brownies, I think I would have much harder time. I found this marvelous recipe on the blog No Eggs Or Ham, below is my adapted version. Texture-wise, they are crispy on the top and edges while still chewy and moist in the middle. Enjoy!
Ingredients (for 8 large squares)
70g walnuts, chopped or broken into pieces
112g vegan butter, margarine or coconut oil
1 Tbs (18g) red miso
192g sugar
100ml aquafaba
150g flour
1/2 tsp baking powder
60g dark chocolate, chopped or as chips (maybe more if you want to top)
Instructions
1. Preheat the oven to 350°F and line a loaf pan with parchment paper. Once the oven is hot, toast the walnuts for about 5 minutes until they are sizzling and golden. Melt the butter over medium heat, then add in the miso paste and sugar. Whisk together, cooking the mixture for 2 minutes. Then, remove from the heat and pour into a heatproof bowl.
2. Whisk in the aquafaba until the mixture is smooth. In a separate bowl, combine the flour and baking powder, then pour in the butter mix. Gently fold the two together with the walnuts and chocolate until just combined. Pour the batter into the tin and top with chocolate in desired. Bake for 20 minutes, then remove from the oven and bang the pan on the counter a few times before immediately returning the blondies to the oven to continue baking for another 20 minutes or until golden, sides appear set and the center is still a bit soft. Let the blondies cool for 10 minutes in the pan and then transfer to a wire rack.
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