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Dessertsbonappetit1.0
Brown Butter Miso Mochi Blondies
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
👥 24 Servings👤 Peter Som📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pan
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
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
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.
. (1 stick) unsalted butter, plus more for the pan8 Tbsp. white or yellow miso1 Tbsp
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.
large eggs5. (1 stick) unsalted butter, plus more for the pan8 Tbsp. vanilla extract1 tsp12-oz. can coconut cream1½ cups granulated sugar1½ cups dark brown sugar1. sweet (glutinous) rice flour1 lb. baking powder1 Tbsp
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
Sprinkle lightly with flaky sea salt and cool completely, then use the parchment to lift out. Cut into 2" squares and serve.
Flaky sea salt
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