Miso Chocolate Brownies

These miso brownies are simply indulgent and have a lovely savory quality to them due to the white miso paste. The fudgy center and crispy edges make a perfect brownie combination.

Ingredients

Ingredients
Servings:
g
Butter
g
Dark Chocolate
g
White Miso
tsp
Vanilla Extract
g
Sugar
Eggs
g
All-Purpose Flour
g
Cocoa Powder

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC. Set a rack in the center of the oven. Line a 23 x 33 cm baking pan with parchment paper.
  2. Bring a small pot of water to a gentle simmer. Set a large heatproof bowl over the pot, making sure the bottom is not touching the water, and add the butter and chocolate. Melt, stirring occasionally, until smooth and glossy, about 5 minutes.
  3. Remove the bowl from the pot and stir in the miso paste, starting small and adding more to taste. Stir in the vanilla.
  4. In a separate large bowl, beat the sugar and eggs together with an electric hand mixer, for about 5 minutes, until the mixture is densely foamy, thick, and almost doubled in volume.
  5. Spoon a third of the beaten egg and sugar mixture into the chocolate mixture, stirring briskly. Slowly add the remaining egg mixture, folding it in with a rubber spatula to keep in as much air as possible. Once the batter is almost combined (there should still be a few streaks), sift in the flour and cocoa powder and gently fold until smooth.
  6. Pour the batter into the prepared pan and bake for 25-27 minutes, or until the brownies are barely set. They should still be soft and fudgy in the center, but no longer raw or gooey.
  7. Remove from the oven and let cool completely in the pan. They will sink a little, becoming pleasingly chewy and smooth. Once cooled, slice into 12 big pieces.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC. Set a rack in the center of the oven. Line a 23 x 33 cm baking pan with parchment paper.
  2. Bring a small pot of water to a gentle simmer. Set a large heatproof bowl over the pot, making sure the bottom is not touching the water, and add the butter and chocolate. Melt, stirring occasionally, until smooth and glossy, about 5 minutes.
  3. Remove the bowl from the pot and stir in the miso paste, starting small and adding more to taste. Stir in the vanilla.
  4. In a separate large bowl, beat the sugar and eggs together with an electric hand mixer, for about 5 minutes, until the mixture is densely foamy, thick, and almost doubled in volume.
  5. Spoon a third of the beaten egg and sugar mixture into the chocolate mixture, stirring briskly. Slowly add the remaining egg mixture, folding it in with a rubber spatula to keep in as much air as possible. Once the batter is almost combined (there should still be a few streaks), sift in the flour and cocoa powder and gently fold until smooth.
  6. Pour the batter into the prepared pan and bake for 25-27 minutes, or until the brownies are barely set. They should still be soft and fudgy in the center, but no longer raw or gooey.
  7. Remove from the oven and let cool completely in the pan. They will sink a little, becoming pleasingly chewy and smooth. Once cooled, slice into 12 big pieces.

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