Malted Miso White Chocolate Blondie

This is salted caramel, but grown up, and now properly malted.

I am a nightmare in supermarkets. I take a list, walk from one end to the other, double back and usually return via a diagonal. It drives anyone shopping with me slightly mad, but occasionally all that wandering produces a brownie idea.

Our Malted Miso White Chocolate Blondie was already good, but I always felt the malt was being a little too polite. Then, while picking up the miso in Morrisons, I spotted their malted wheat cereal and wondered what would happen if it went into the blondie.

We soak the malted wheat cereal in milk and butter and gently warm it until it breaks down into the mixture. We reduced the usual sugar and added black treacle for a deeper molasses note, then brought everything together with white chocolate, miso caramel and malted milk biscuits.

The result is chewier, deeper and much maltier. The miso adds savoury depth rather than a savoury taste, while the black treacle, caramel and a little smoked sea salt keep every bite balanced, sticky and dangerously moreish.

Why you’ll love it

• More malt: malted wheat cereal, malted milk powder and malted biscuits give the flavour proper depth.
• Extra chew: the cereal changes the texture as well as the flavour.
• Subtle miso magic: it deepens the caramel and balances the sweetness.
• white chocolate: a rich, buttery blondie base that lets the malt shine.
• Finished properly: miso caramel, malted biscuit pieces and a little smoked sea salt on top.

It sounds a bit chefy. It eats like pure comfort.