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Ingredients
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Blondie Batter
Miso Cream & Glaze
Finishing & Garnish
Method
Blondie Batter
- 1
Prepare
Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang for easy removal and lightly butter or spray the paper.
- 2
Melt butter and chocolate
In a heatproof bowl set over gently simmering water (double boiler) or in short bursts in the microwave, melt 170 g unsalted butter until liquid. Add 200 g white chocolate and stir until fully melted and smooth. Remove from heat and let cool for 5 minutes.
- 3
Combine sugars and eggs
Whisk together 200 g packed brown sugar and 50 g granulated sugar in a large bowl. Add the 2 large eggs one at a time, whisking until the mixture is glossy and combined. Stir in 1 tablespoon vanilla.
- 4
- 5
Dry ingredients
Sift (or whisk) together 200 g all-purpose flour, 1 teaspoon baking powder and 1 teaspoon fine sea salt. Fold the dry ingredients into the wet mixture with a flexible spatula until just combined — do not overmix.
- 6
Add mix-ins
Fold in 200 g white chocolate chips (or chopped white chocolate) and 80 g toasted chopped hazelnuts, reserving a small handful of each for the top.
- 7
Bake
Spread the batter evenly into the prepared pan, smoothing the top. Scatter the reserved white chocolate and hazelnuts over the surface. Bake in the preheated oven for 25–30 minutes, or until edges are golden and the center is set but still slightly soft (a toothpick should come out with a few moist crumbs).
- 8
Cool
Remove from oven and let the blondie cool completely in the pan on a wire rack (about 1–1.5 hours) so it firms up. Use the parchment overhang to lift the blondie from the pan and transfer to a cutting board.
Miso Cream & Glaze
- 9
Warm cream and dissolve miso
In a small saucepan, gently heat 120 ml heavy cream until just below simmering (small bubbles around the edge). Remove from heat and whisk in 1.5 tablespoons white miso paste until fully dissolved and smooth.
- 10
Make ganache-style glaze
Place 120 g chopped white chocolate in a heatproof bowl. Pour the warm miso-infused cream over the chocolate and let sit for 1–2 minutes to soften. Stir gently until smooth and glossy. If using, whisk in 15 g unsalted butter to add shine.
- 11
Add blood orange
Stir in 1 teaspoon blood orange zest and 1 tablespoon blood orange juice into the glaze, tasting and adjusting to balance sweet-salty notes. The glaze should be pourable but slightly thick. If too thick, stir in a teaspoon more warm cream; if too thin, let cool briefly to thicken.
- 12
Glaze blondie
Place the cooled blondie on a rack set over a baking sheet. Pour the miso-white chocolate glaze over the top, spreading gently with an offset spatula so it reaches the edges. Allow glaze to set at room temperature (~20–30 minutes) or chill 10–15 minutes to speed up.
Finishing & Serve
- 13
Garnish
Once glaze has set but is still slightly tacky, scatter the extra 20 g chopped toasted hazelnuts and a light pinch (1/2 teaspoon) of flaky sea salt over the top. Arrange thin slices or small segments from 1 blood orange decoratively across the blondie.
- 14
Slice and serve
Using a sharp knife wiped between cuts, slice into 9 or 12 squares (depending on preferred portion size). Serve at room temperature. Blondies will keep in an airtight container at room temperature for 2 days or refrigerated for up to 5 days; bring to room temperature before serving so the glaze softens.