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Brown Butter Miso Chocolate Chip Bars

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These Brown Butter Miso Chocolate Chip Bars combine nutty brown butter, savory miso, and gooey chocolate chips for a sophisticated twist on classic blondies. Easy to make and perfect for sharing, they deliver a chewy, rich, and unforgettable flavor experience.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1/3 cup (80g) white miso paste
  • 1 1/2 cups (300g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups (200g) semi-sweet chocolate chips
  • Flaky sea salt, for topping (optional)
  • 1/2 cup (50g) chopped toasted nuts (walnuts or pecans, optional)
  • 1/4 cup (40g) white chocolate chips (optional)

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and foams, watching for golden brown specks and a nutty aroma. Remove from heat as soon as it turns amber.
  2. Whisk in 1/3 cup white miso paste directly into the hot brown butter until smooth and creamy.
  3. Transfer the miso-butter mixture to a large mixing bowl. Add 1 1/2 cups light brown sugar and 1/4 cup granulated sugar. Whisk until well combined and glossy. Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth.
  4. Sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt. Fold dry ingredients into the wet mixture using a spatula, just until no streaks of flour remain.
  5. Fold in 1 1/4 cups chocolate chips (and optional white chocolate or nuts) until evenly distributed. Reserve a handful of chips for topping.
  6. Line an 8×8-inch baking pan with parchment paper, leaving an overhang. Pour in the batter and smooth the top. Sprinkle reserved chocolate chips and flaky sea salt if desired.
  7. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until golden at the edges and set in the center (a toothpick should come out with a few moist crumbs).
  8. Let bars cool in the pan for at least 20 minutes before lifting out. Slice into squares once fully cool for clean edges.

Notes

For best results, brown the butter carefully and blend the miso thoroughly for a smooth base. Don’t overmix after adding flour to keep bars chewy. Reserve some chocolate chips for topping. Bars can be made gluten-free with a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: brown butter, miso, chocolate chip bars, blondies, dessert, easy, chewy, umami, potluck, baking, sweet and salty, chocolate, snack, comfort food

Find it online: https://tessierecipes.com/brown-butter-miso-chocolate-chip-bars-easy-recipe-for-ultimate-flavor/