Peanut Butter Miso Blondies with Chocolate and Flaky Salt

Quick Recipe Version (TL;DR)

• Yield: 16 blondies
• Prep Time: 20 minutes
• Cook Time: 24–28 minutes
• Total Time: 1 hour 15 minutes (includes cooling)

Quick Ingredients

• 1/2 cup (113 g) unsalted butter
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (135 g) creamy no-stir peanut butter
• 2 tbsp (30 g) white miso (shiro miso)
• 2 large eggs, room temp
• 2 tsp vanilla extract
• 1 cup plus 2 tbsp (140 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup (170 g) semisweet or dark chocolate chips, divided
• Flaky sea salt, for finishing

Do This

• 1. Heat oven to 350°F (175°C). Line an 8-inch square pan with a parchment sling; lightly grease.
• 2. Brown butter in a saucepan over medium heat (4–6 min) until nutty and amber; cool 5 min in a large bowl.
• 3. Whisk in brown and white sugars, then peanut butter and miso until smooth.
• 4. Whisk in eggs one at a time, then vanilla.
• 5. In a separate bowl, whisk flour, baking powder, baking soda, and fine salt; fold into wet just until combined.
• 6. Fold in 3/4 cup (130 g) chips; spread batter in pan. Scatter remaining chips on top.
• 7. Bake 24–28 min until set at edges and a toothpick has moist crumbs. Sprinkle flaky salt; cool 30–45 min before slicing.

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Why You’ll Love This Recipe

• White miso brings a subtle, savory backbone that deepens peanut butter’s roasted flavor without tasting overtly salty.
• Fudgy-chewy center with beautifully crinkled top and melty pockets of chocolate in every bite.
• One bowl (after browning the butter) and pantry-friendly ingredients—weeknight easy, bake-sale impressive.
• Finishes with flaky sea salt for a sweet-savory snap that keeps you coming back for another square.

Grocery List

• Produce: None
• Dairy: Unsalted butter; Eggs
• Pantry: Light brown sugar; Granulated sugar; Creamy peanut butter (no-stir); White miso (shiro miso); Vanilla extract; All-purpose flour; Baking powder; Baking soda; Fine sea salt; Semisweet or dark chocolate chips; Flaky sea salt; Cooking spray or extra butter for pan

Full Ingredients

Blondie Batter

• 1/2 cup (113 g) unsalted butter
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (135 g) creamy peanut butter (no-stir recommended; see Pro Tips for natural peanut butter)
• 2 tbsp (30 g) white miso (shiro miso)
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup plus 2 tbsp (140 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt

Mix-ins & Finish

• 1 cup (170 g) semisweet or dark chocolate chips or chunks, divided
• Flaky sea salt, to finish (about 1/2–1 tsp, to taste)

Pan Prep

• Neutral oil spray or butter, for the pan
• Parchment paper, for a sling

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square metal baking pan with a parchment sling, leaving overhang on two sides for easy lifting. Lightly grease the parchment and any exposed pan edges.

Step 2: Brown the butter

In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, then turns golden with brown bits on the bottom and smells nutty, 4–6 minutes total. Immediately scrape the browned butter and toasty bits into a large mixing bowl to stop the cooking. Cool 5 minutes so it’s warm but not hot.

Step 3: Whisk in sugars, peanut butter, and miso

Add the brown sugar and granulated sugar to the warm browned butter and whisk until thick and glossy, about 30 seconds. Whisk in the peanut butter and white miso until the mixture is smooth and cohesive.

Step 4: Add eggs and vanilla

Whisk in the eggs one at a time, mixing well after each until the batter looks satiny and slightly lightened, 30–45 seconds per egg. Whisk in the vanilla.

Step 5: Combine dry ingredients and fold

In a separate bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Add the dry mixture to the wet ingredients and fold with a spatula just until no dry flour remains. Fold in 3/4 cup (about 130 g) of the chocolate chips, reserving the rest for the top. Do not overmix.

Step 6: Pan, top, and bake

Scrape the thick batter into the prepared pan and spread it into an even layer, pushing into the corners. Sprinkle the remaining chocolate chips evenly over the surface. Bake on the middle rack for 24–28 minutes, until the edges are set and lightly browned and a toothpick inserted near the center comes out with moist crumbs but not wet batter.

Step 7: Finish with flaky salt and cool

Place the pan on a wire rack. While still hot, sprinkle the top lightly with flaky sea salt. Cool in the pan for at least 30–45 minutes to set the crumb. Lift out using the parchment sling and cut into 16 squares. Serve slightly warm for maximum melty chocolate.

Pro Tips

• Use white (shiro) miso for gentle savoriness. Red or awase miso is saltier and stronger; if using, reduce to 1 tbsp (15 g).
• No-stir peanut butter gives the most consistent texture. If using natural peanut butter, stir it very well and add 1 tablespoon (8 g) extra flour to offset the looser texture.
• Metal pans brown and set better than glass. If using glass, reduce the oven temp to 325°F (165°C) and add 3–5 minutes to the bake time.
• Doneness cues: edges should be set, center slightly soft, and a toothpick should show moist crumbs (not wet batter). Overbaking leads to cakey blondies.
• For clean slices, cool completely and use a warm knife, wiping between cuts.

Variations

• Espresso-Dark Chocolate: Add 1–2 tsp instant espresso powder with the sugars for a roasty note that amplifies the miso and dark chocolate.
• Banana-Peanut Miso: Fold in 1/2 cup (120 g) mashed ripe banana and reduce brown sugar by 2 tbsp (25 g). Bake 2–3 minutes longer.
• Gluten-Free: Substitute a high-quality 1:1 gluten-free all-purpose flour blend (140 g). After mixing, rest batter 10 minutes before baking.

Storage & Make-Ahead

Store cooled blondies in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week. For longer storage, wrap bars individually and freeze up to 2 months; thaw at room temperature or warm 10–15 seconds in the microwave. Batter can be spread in the pan, covered, and refrigerated up to 12 hours; bake straight from the fridge, adding 2–3 minutes as needed.

Nutrition (per serving)

Approximate per blondie (1 of 16): 240 calories; 14 g fat; 27 g carbohydrates; 4 g protein; 18 g sugars; 1 g fiber; 180 mg sodium.