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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Miso Macadamia White Chocolate Blondies

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One thing that I think a new year is good for is doing some clean-outs. I need to clean out my closet, but… that’s daunting. So for now I will be cleaning out my pantry. This blogger, Justine Snacks, did a “challenge” earlier this year, where she wasn’t allowed to buy any new groceries other than produce, until her cabinets were empty. I’m going to try to emulate that. I’m going to go through my pantry, throw out anything expired, and then do my best to use up everything in my pantry, until it really is just the daily essentials. I want it back at a baseline that’s manageable. Because now it feels like it’s bursting at the seams, and there’s a lot of hidden things in there that I should use. So get used to some long winded recipe titles as I try to use up as many ingredients as possible. Miso Macadamia White Chocolate Blondies is a bit of a long one.

This “challenge” will mean that I’m allowed to buy produce, meat, dairy and refrigerated products for meals. And if I need to get pantry staples like flour and sugar, that’s allowed. I am a baker, after all. But everything else… no more purchasing!

There’s a lot of “real food” ingredients in there, but using them up could result in some bizarre meals in trying to use those up. So you may only see some, if any, of those recipes.

I have so much quinoa. I must have purchased it without checking if I already had it, and both times I purchased the big bags. So, get ready for some quinoa recipes. I foresee a lot of grain bowls in my future. Which is okay, grain bowls are tasty. But WHY did I get so much quinoa.

While I’m mainlining quinoa for the next two months, I’ll also be working on the rest of the ingredients. I like this challenge because I think it will force some creativity. I used up three ingredients with this recipe: macadamia nuts, miso, and white chocolate chips. All gone from my pantry! This isn’t a hugely groundbreaking recipe or anything, but I also might not have put miso and macadamia together unless I was staring into my pantry and thinking of ways to use everything up!

Hopefully I can keep channeling that creativity into some tasty bakes for the next few months. It’s not like I ever buy ingredients that are bad, so throwing together should be decently good… right? It’s all a puzzle to piece together into some delicious things.

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Miso Macadamia White Chocolate Blondies

  • Author: Audrey
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Ingredients

  • 1 cup macadamia nuts
  • 1 1/2 cup all-purpose flour
  • 1 tsp. baking powder
  • 12 tablespoons unsalted butter
  • 1 1/2 cup packed light brown sugar
  • 1/2 cup white miso paste
  • 2 large eggs, lightly beaten
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 350° F.
  2. Spread macadamia nuts on a rimmed baking sheet and bake until golden brown, around 5 minutes. Let cool, then coarsely chop.
  3. While they are in the oven, brown your butter. When it’s browned, transfer to a medium bowl to cool slightly.
  4. Line a 9 by 9-inch baking pan with parchment paper, leaving overhang on at least two sides.
  5. In the bowl with the browned butter, whisk in the brown sugar and miso until smooth and thoroughly combined. Whisk in eggs and mix until incorporated.
  6. Fold the flour and baking powder into the wet mixture until just combined (don’t over mix!).
  7. Fold in white chocolate chips and then spread batter into the lined pan. Smooth top with spatula, pushing batter towards the edges. Sprinkle macadamia nuts on top.
  8. Bake until top is shiny, cracked, and light golden brown, 30 to 35 minutes.
  9. Transfer to a wire rack to cool then carefully remove from pan using the parchment overhang.
  10. Cut into 20 squares.
  11. Serve and enjoy!

Notes

Adapted from Fix Feast Flair

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