Creating the Miso Caramel Blondie Sundae is an enjoyable process! Follow these steps:

For the Blondies:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

2. Melt Butter: In a medium saucepan, melt the butter over low heat. Remove from heat.

3. Mix Sugars: Stir in brown sugar and granulated sugar until fully combined.

4. Add Eggs and Vanilla: Allow the mixture to cool slightly, then whisk in the eggs and vanilla extract until smooth.

5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

6. Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. If using, fold in white chocolate chips.

7. Pour Batter: Pour the blondie batter into the prepared baking pan, spreading it evenly.

8. Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool: Allow the blondies to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

For the Miso Caramel:

1. Combine Sugar and Water: In a medium saucepan, combine granulated sugar and water. Stir to combine.

2. Cook Over Medium Heat: Place over medium heat and let it simmer without stirring until the mixture turns a deep amber color (around 10 minutes).

3. Add Cream and Miso: Remove from heat and carefully whisk in heavy cream and miso paste until smooth.

4. Add Butter: Stir in the butter until melted and fully incorporated. Allow the caramel to cool slightly.

Assembly:

1. Cut Blondies: Once the blondies are completely cool, cut them into squares.

2. Layer: In serving bowls, start with a layer of blondies.

3. Add Ice Cream: Place a generous scoop of vanilla ice cream on top of the blondies.

4. Drizzle with Miso Caramel: Pour the warm miso caramel over the ice cream.

5. Garnish: Sprinkle with sea salt and chopped nuts if desired.

6. Serve Immediately: The Miso Caramel Blondie Sundae is best served warm.