Brown Butter Miso Mochi Blondies

Preheat oven to 350° with a rack in the center position. Butter a 9×13" baking dish and line it with parchment paper, leaving a 1" overhang on the long sides.

In a small saucepan, melt 8 Tbsp. (1 stick) unsalted butter over medium heat and cook until golden nutty brown and fragrant, 5–6 minutes. Remove pan from heat and whisk in 1 Tbsp. white or yellow miso (it won’t completely dissolve but will ultimately get fully combined in later mixing—so don’t stress!). Transfer to a large bowl and set aside to cool.

Once the butter-miso mixture is cool, add 5 large eggs, 1 tsp. vanilla extract, one 12-oz. can coconut cream, 1½ cups granulated sugar, and 1½ cups dark brown sugar and mix until smooth. Add 1 lb. sweet (glutinous) rice flour, 1 Tbsp. baking powder, and ½ tsp. kosher salt and mix until just combined.

Pour batter into prepared pan and bake 50–60 minutes, or until deep golden brown with set edges and just the slightest wobble in the center.

Sprinkle lightly with flaky sea salt and cool completely, then use the parchment to lift out. Cut into 2" squares and serve.