If you’ve ever wondered what would happen if you swirled nutty white miso into dreamy, golden caramel, piled it over a chewy blondie, and crowned the whole thing with cold, creamy vanilla ice cream, let me introduce you to the Miso Caramel Blondie Sundae. This show-stopping dessert is a revelation—sweet, salty, and umami come together in perfect harmony, making every bite pure bliss. Whether you’re feeding a dinner crowd or simply treating yourself, the Miso Caramel Blondie Sundae is an unforgettable twist on the classic sundae that will have everyone begging for seconds.
Ingredients You’ll Need
Don’t let the elegance of the Miso Caramel Blondie Sundae fool you—the ingredients are pantry staples with just a couple of playful surprises. Each one plays an important role, from creating a rich, fudgy blondie base to swirling together that irresistible, savory-sweet caramel.
- Unsalted butter (1/2 cup, melted): Provides richness and makes the blondies tender and chewy.
- Light brown sugar (1 cup, packed): Gives the bars that gooey, caramel-like flavor you love.
- Large egg (1): Binds everything together and keeps the texture plush.
- Vanilla extract (1 teaspoon): Adds aromatic sweetness and dimension to both blondie and caramel.
- All-purpose flour (1 cup): Gives the blondies structure while keeping the crumb soft.
- Baking powder (1/4 teaspoon): Lifts the batter just enough for a cake-meets-cookie chew.
- Salt (1/4 teaspoon): Enhances flavors, especially with the miso caramel.
- White chocolate chips (1/2 cup): Bring extra sweetness and creamy pops throughout every bite.
- Granulated sugar (1/2 cup): Caramelizes into a toasty, golden base for the miso caramel.
- White miso paste (2 tablespoons): The secret ingredient! Adds deep, gentle salty umami that balances the sweetness.
- Heavy cream (1/4 cup): Creates a silky smooth caramel sauce that pours like a dream.
- Unsalted butter (2 tablespoons, for caramel): Enriches the caramel for a glossy, luscious finish.
- Vanilla ice cream (for serving): Cold and creamy, it turns every square into a true sundae.
- Chopped toasted nuts or flaky salt (optional): Crunch and sparkle—just a sprinkle takes things over the top.
How to Make Miso Caramel Blondie Sundae
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F so it’s nice and hot when you’re ready to bake. Grease or line an 8×8-inch baking pan with parchment paper, making sure to leave a little overhang on the sides for easy blondie removal later. Set out all your ingredients to streamline the process—you’ll thank yourself.
Step 2: Mix the Blondie Batter
In a large bowl, whisk the melted butter and packed brown sugar together until creamy and well combined. Add the egg and vanilla extract, continuing to whisk until the mixture is silky and golden. Gently fold in the flour, baking powder, and salt, being careful not to overmix—this keeps the blondies moist. Add the white chocolate chips at the end, stirring just enough to distribute those sweet little morsels throughout the batter.
Step 3: Bake to Golden Perfection
Scoop the batter into your prepared pan and use a spatula to smooth it into the corners. Bake for 22 to 25 minutes, or until the edges look set and golden and a toothpick poked into the center comes out with just a few moist crumbs. Let the blondies cool completely in the pan before slicing—this step lets the fudgy texture develop.
Step 4: Make the Miso Caramel
While the blondies cool, it’s time to work a little stovetop magic. In a small saucepan over medium heat, heat the granulated sugar and let it melt, swirling (but not stirring) until it turns a deep amber hue. Quickly whisk in the butter and miso paste until smooth and bubbling, then carefully pour in the heavy cream and keep whisking—the mixture will foam up but settle into a rich, glossy caramel. Let it cool just a bit to thicken to the ideal drizzle.
Step 5: Assemble and Serve
Now comes the fun part! Cut the cooled blondies into nice, generous squares and plate them while the miso caramel is still warm. Top each with a scoop of silky vanilla ice cream, then add a luxurious drizzle of miso caramel. Finish with your choice of toasted nuts or a pinch of flaky salt for crunch and contrast. Your Miso Caramel Blondie Sundae is ready to wow!
How to Serve Miso Caramel Blondie Sundae
Garnishes
Bring out the best in every bowlful with a little garnish love: try a shower of toasted chopped nuts—pecans, walnuts, or macadamias are all divine—or a sprinkle of flaky sea salt. Both options add texture and play up the salty-sweet flavors of the Miso Caramel Blondie Sundae perfectly. If you’re feeling extra, a few white chocolate curls look gorgeous.
Side Dishes
While the Miso Caramel Blondie Sundae truly needs no accompaniment, a tart fruit salad—think fresh berries or citrus wedges—works wonders alongside the richness. For a complete dessert spread, try serving alongside espresso or a sharply brewed iced coffee to offset the sundae’s sweetness.
Creative Ways to Present
Have fun with presentation! For a dinner party, layer individual sundaes in mason jars or parfait glasses so everyone gets plenty of caramel in each scoop. Or, turn dessert into a build-your-own bar by setting out blondie chunks, caramel, nuts, and ice cream so guests can customize their Miso Caramel Blondie Sundae masterpiece.
Make Ahead and Storage
Storing Leftovers
Leftover blondies can be covered tightly or stored in an airtight container at room temperature for up to 3 days—they’ll stay soft and chewy. The miso caramel keeps in the fridge for up to a week; just give it a stir before using again.
Freezing
The blondies themselves freeze beautifully: wrap squares individually in plastic wrap, then seal in a freezer bag for up to 2 months. Thaw them at room temperature, and your Miso Caramel Blondie Sundae fix is always just a defrost away. The caramel sauce can be frozen separately in a freezer-safe container, though it may need re-whisking after thawing to restore its silky texture.
Reheating
If you like your blondies gently warmed, a quick 10–15 seconds in the microwave softens them right up. Warm the miso caramel in a saucepan or the microwave in short bursts, stirring frequently, until it’s glossy and pourable—ready to take your sundae over the top again.
FAQs
What kind of miso should I use for the miso caramel?
White miso is the secret star here—it’s mild, slightly sweet, and wonderfully savory, bringing balance to the caramel without overpowering the dessert. Avoid red or dark miso, as those can taste a bit too bold for a treat like this.
Can I make the miso caramel ahead of time?
Absolutely! The miso caramel can be made up to a week in advance. Store it in the refrigerator in a jar or airtight container. Just reheat gently before serving your Miso Caramel Blondie Sundae.
Can I substitute a different nut or chocolate in the blondie?
Definitely. Try pecans or macadamias for crunch, or swap in dark or milk chocolate chips if you prefer. The recipe is flexible, and the core of the Miso Caramel Blondie Sundae will still shine.
How do I keep the blondies from drying out?
Let the blondies cool completely before cutting, and store them in an airtight container—this locks in their signature chewy texture. Avoid overbaking, as even an extra minute or two in the oven can dry them out.
Is this recipe suitable for vegetarians?
Yes! The Miso Caramel Blondie Sundae contains no meat or gelatin, making it a luscious vegetarian-friendly dessert option everyone can enjoy.
Final Thoughts
If you love a good twist on tradition, the Miso Caramel Blondie Sundae is absolutely worth a spot in your dessert rotation. Every element comes together in cozy, surprising harmony, so treat yourself (and your loved ones) to a taste adventure that’s as fun to make as it is to eat. Let this recipe be your new showstopper!
