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Vegan salted miso blondies recipe

17 ratings

Add some umami to your baking with these sweet 'n' salty miso blondies, studded with chunks of white and dark chocolate. Be quick, these won't kick around for long! See method

Serves 12
425 calories / serving
Vegan

Ingredients

250g vegan butter, at room temperature plus extra for greasing
300g golden caster sugar
1 tsp vanilla extract
60g almond butter
60g miso paste
½ tsp sea salt flakes plus extra to serve
280g plain flour
1 tsp baking powder
100ml unsweetened almond milk
50g free from vegan white chocolate buttons, roughly chopped
50g vegan dark chocolate, roughly chopped

Each serving contains

Energy
1770kj
425kcal 21%
Fat
24g 34%
Saturates
13g 66%
Sugars
29g 32%
Salt
0.5g 9%

of the reference intake
Carbohydrate 47g Protein 4.6g Fibre 2.8g

Method

Heat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm loose-bottomed square baking tin with nonstick baking paper.
In a large bowl, whisk the butter and sugar together with an electric handheld whisk until light and fluffy, about 3-4 mins, then beat in the vanilla, almond butter, miso paste and salt until just combined.
Mix the flour and baking powder together in another mixing bowl, then fold into the butter mixture until just combined. Fold in the almond milk to loosen the mixture, then fold in the chocolate. Spoon into the prepared baking tin and level out with the back of a spoon. Bake for 40-45 mins until there is a firm crust but a very slight wobble in the centre. Allow to cool (don’t worry, it will sink) completely in the tin, then scatter with sea salt flakes and cut into 12 pieces to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan baking recipes