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!