Ingredients

  • Yields 10-12 pieces
  • 75 g pale brown sugar (white sugar may be substituted but may alter the moistness of the brownie)

  • 100 g unsalted butter (at room temperature)

  • 90 g dark chocolate (chopped into small pieces) - you may also replace dark chocolate with milk chocolate, but reduce the sugar content as milk chocolate is sweeter.

  • 35 g white chocolate (chopped into small pieces)

  • 30 g white miso paste 

  • 1 egg 

  • 1 egg yolk 

  • ¼ tsp vanilla extract 

  • 80 g all-purpose flour

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Recipe Courtesy of
Asian Food Network

Brown Butter Miso Brownies

Beautifully moist and fudgy, the miso paste is a modern addition in these brownies which adds a new dimension of flavor that is irresistible. For fans of sea salt pastries, these Brown Butter & Miso Brownies are the choice tea-time snack, as it fulfills your craving for savory sweet treats in the afternoon. Whip up a big batch and store them in an air-tight container so you can enjoy them over the week!
  • Easy
  • 30 min
  • 15 min
  • 15 min
  • 5 steps
  • 9 Ingredients
  • Easy
  • 5 steps
  • 9 Ingredients
  • 30 min
  • 15 min
  • 15 min

Instructions

  1. Prepare Brown Butter

    • 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.
    Prepare Brown Butter


  2. Melt chocolates

    • 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.


  3. Mix the wet and dry ingredients

    • 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



  4. Add chocolate

    • 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
    Add chocolate


  5. Combine & Bake & Serve

    • 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.
    Combine & Bake & Serve


Plate and Serve!

Remove the brownies from the oven and allow to cool completely in the pan before removing from the pan tocutand serve.

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Ingredients
  • Yields 10-12 pieces
  • 75 g pale brown sugar (white sugar may be substituted but may alter the moistness of the brownie)

  • 100 g unsalted butter (at room temperature)

  • 90 g dark chocolate (chopped into small pieces) - you may also replace dark chocolate with milk chocolate, but reduce the sugar content as milk chocolate is sweeter.

  • 35 g white chocolate (chopped into small pieces)

  • 30 g white miso paste 

  • 1 egg 

  • 1 egg yolk 

  • ¼ tsp vanilla extract 

  • 80 g all-purpose flour

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