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 yolk
¼ tsp vanilla extract
80 g all-purpose flour
| 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 the brownies from the oven and allow to cool completely in the pan before removing from the pan tocutand serve.