Brown Butter, Miso & Walnut Dark Chocolate Blondies

Directions

1. 1
   Preheat oven to 180C. Grease and line a 20cm square tin .Toast the walnuts by spreading out in a single layer on a baking tray and toasting for 5-8 minutes or until fragrant and starting to brown. Set aside to cool, then roughly chop.To brown the butter, melt the butter in a small pot - ideally in a pot with a light coloured bottom so you can see the colour of the butter. Swirl the pan occasionally to keep ti cooking evenly. The butter will start to foam and change colour from yellow to a toasty brown - the milk solids will cook faster and start to settle to the bottom. Once it is starting to brown and smell nutty, transfer the brown butter to a bowl to cool (you can pop it in the fridge or freezer to do this faster).Once cool, whisk in the brown sugar, then the miso, eggs and vanilla essence.Fold in the flour and baking powder until only a few bits of white streaks remain, then gently fold in the dark chocolate and walnuts.
2. 2
   Bake at 180 until golden, 30-35 minutes. The skewer test wont work as it always comes out clean unless you hit chocolate, so look for a just crisp top that is starting to crack. It will firm up more as it cools.Leave to cool, then cut into squares. It also freezes well.