Recipes

Butter Pecan Blondies with Miso Caramel Sauce

Butter Pecan Blondies with Miso Caramel Sauce
  • Yield: 16 Servings
  • Prep Time: 30 Mins.
  • Cook Time: 35 Mins.

Ingredients

  • Butter Pecan Blondies
  • 1 1/2 stick (12 tablespoons) unsalted butter, cut into tablespoons
  • 1 1/4 cup unpacked light brown sugar
  • 2 1/2 cups (10 ounces) Fisher® Pecan Halves, divided
  • 1 tablespoon Fisher® Almond Flour (optional)
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg (large)
  • 1 1/2 teaspoon vanilla extract
  • Miso Caramel Sauce
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 1/2 tablespoon white or light miso
  • 2 quarts vanilla ice cream

Directions

  1. Begin the blondies: In medium pot, heat butter and brown sugar to boiling over medium-high heat. Boil 1 minute, stirring constantly. Transfer to refrigerator for 45 minutes.
  2. Preheat & toast: Preheat oven to 350°F. Measure 1/2 cup Fisher® Pecan Halves and reserve. Coarsely chop remaining pecans. Bake coarsely chopped pecans on rimmed baking sheet for 5 minutes or until lightly browned. Remove from oven and cool. Reserve 1/2 cup chopped toasted pecans for sauce.
  3. Prepare pan: Spray 9 x 9-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, then spray parchment with cooking spray. If using, lightly dust with Fisher® Almond Flour.
  4. Mix dry ingredients: Add all-purpose flour, baking powder and salt to medium bowl and whisk until well combined.
  5. Combine batter: Transfer cooled butter mixture to mixing bowl and add egg and vanilla. Using mixer with whisk attachment, beat on medium speed 2 minutes or until light, thick and pale. Add flour mixture and beat on low 30 seconds or until just combined, scraping bowl as needed. Gently fold in remaining 1-1/2 cups chopped toasted pecans.
  6. Finish blondies for baking: Transfer batter to pan and smooth batter into even layer. Sprinkle with reserved 1/2 cup (whole) pecan halves.
  7. Bake blondies: Transfer to oven and bake 22 to 24 minutes or until toothpick inserted in center of pan comes out clean. Transfer pan to cooling rack and allow to cool completely before turning out onto cutting board and cutting into 16 squares.
  8. Make the sauce: Place sugar and water in medium pot over medium-high heat. Cook 8 to 12 minutes or until mixture becomes dark golden brown, carefully swirling mixture as it cooks (do not stir).
  9. Finish the sauce: Remove pot from heat. While whisking carefully, gradually add cream until all cream is incorporated. Whisk in miso; then stir in reserved 1/2 cup chopped toasted pecans.
  10. To serve, place blondies on small plates and top each blondie with 1/2 cup vanilla ice cream. Drizzle with warm caramel sauce.

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