Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4 

Cook the pecan nuts in a pre-heated oven for 5 minutes.

Remove 16 complete pecan halves and return the rest to the oven for a further 3 minutes and then remove and set aside to cool.

Chop the butter into squares and place in a saucepan. Heat over a over a moderate heat, stirring from time to time, until the butter turns brown. To read more about browning butter, please see here.

Meanwhile measure the sugar and eggs into a mixing bowl.

Whisk with an electric whisk until thick and creamy. This will take around 3 minutes.

Add the miso and vanilla extract to the brown butter.

Use a balloon whisk to thoroughly mix the butter, miso and vanilla.

Pour the butter mix into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.

Put a sieve over the bowl and sift the flour directly over the cake batter.

Fold until nearly mixed in and add the chopped white chocolate and pecan nuts

Fold in but be careful not to over-mix at this stage.

Transfer to your baking tin and level the surface, making sure the cake batter goes all the way into the corners.

Decorate with the 16 complete pecan halves placing them at the centre of the blondie.

Cook in the oven for 25 - 30 minutes, depending on how squidgy you like the centre to be. It will carry on cooking when you take it out of the oven so bear this in mind. (I cook mine for 30 minutes.)

Leave to cool in the tin for 30 minutes and then, using the overhanging parchment, transfer the blondies to a cooling rack – do not remove the parchment, they will be too fragile.

Leave to cool completely before cutting into squares 

N.B. To speed up the cooling process and/or create particularly neat edges when cutting, transfer to a fridge to cool and slice when very cool. However, they are best served at room temperature.