A Gourmet Twist on a Classic

If you have never tried miso in your desserts, you are in for a life-changing experience. The saltiness of the miso does not just add salt; it adds a rich, savory umami that makes the chocolate taste deeper and the caramel taste like pure magic. These brownies are the perfect balance of fudgy, gooey, and sophisticated.

Ingredients

• 200g high-quality dark chocolate (70% cocoa)
• 150g unsalted butter, cubed
• 200g light brown sugar
• 100g granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 100g all-purpose flour
• 30g cocoa powder
• 1/2 tsp sea salt
• For the Miso Caramel: 100g sugar, 50ml heavy cream, 1.5 tbsp white miso paste

Instructions

1. Preheat your oven to 180°C (350°F) and line an 8×8 inch square baking pan with parchment paper.
2. Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water until silky smooth. Let it cool for 5 minutes.
3. In a separate large bowl, whisk the sugars and eggs for about 5 minutes until the mixture is pale, thick, and doubled in volume. Gently stir in the vanilla and the melted chocolate mixture.
4. Sift in the flour and cocoa powder, then fold together using a spatula until no dry streaks remain.
5. To make the miso caramel, melt 100g sugar in a small saucepan until it turns a deep amber color. Carefully whisk in the heavy cream (it will bubble!) and then whisk in the miso paste until smooth.
6. Pour half the brownie batter into the pan, drizzle half of your miso caramel over it, then top with the remaining batter. Drizzle the rest of the caramel and use a toothpick to create beautiful swirls.
7. Bake for 25-28 minutes until the edges are set but the center still has a slight wobble. Sprinkle with extra sea salt and let cool completely before slicing to achieve that perfect fudgy texture.