• In a small saucepan, melt the butter over medium heat.
• Swirl and stir as the butter melts and allow it to foam and bubble until it becomes golden brown and smells nutty and caramelized.
• Transfer to bowl and allow to cool before using.

• Place a heatproof bowl over a saucepan of simmering water. 
• Add the dark chocolate and stir until everything is melted.
• Repeat the process with the white chocolate.

• In a mixing bowl, add the cooled brown butter, sugar, whole egg, egg yolk, vanilla extract and miso. Stir well till evenly incorporated.
• Add the flour and stir till evenly mixed in.

| Simple is best but ensure you use top quality ingredients.

| Resist the urge to add more ingredients, brownies and blondies are meant to be dense and chewy.

| Overbeating will result in an airier ‘cake’, technically no longer a brownie

• Remove 2 tablespoons of the miso batter to a separate bowl and mix in the cooled, melted white chocolate, stir to combine.
• Add and combine the cooled melted dark chocolate to the remaining miso batter

• Pre-heat the oven to 170C, then line a 9”x 5”loaf tin with baking paper and brush lightly with oil.
• Pour the dark chocolate miso batter into the prepared tin, then dollop the white chocolate mixture on to the dark chocolate mixture in 2 rows.
• Using a long skewer or knife, swirl back and forth through themixture from the top to the bottom of the pan (do this once only so as to have a clean effect).
• Bake for 15-20minutes, testing from 15mins with a toothpick for your preferred texture.