Description
Indulge in fudgy Miso Caramel Brownies that blend rich chocolate with the unique umami sweetness of miso caramel.
Ingredients
Scale
- 7 oz dark chocolate (60–70% cocoa), chopped
- 10.5 tablespoons unsalted butter, cubed
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.5 teaspoon fine sea salt
- 0.25 cup heavy cream
- 2 tablespoons unsalted butter (for caramel)
- 1.5 tablespoons white miso paste
- 1 teaspoon vanilla extract (for caramel)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- To make the miso caramel, heat granulated sugar in a small saucepan over medium heat until it transforms into a deep amber color. Remove from heat and whisk in heavy cream, followed by butter and miso paste; mix until smooth.
- In a heatproof bowl, melt dark chocolate and butter together, then cool slightly.
- Stir both sugars into the chocolate-butter mixture. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Sift in flour, cocoa powder, and sea salt. Fold until just combined.
- Spread half the brownie batter into the prepared pan, dollop half the miso caramel, and swirl. Pour remaining brownie batter and top with remaining caramel, swirling again.
- Bake for 32–35 minutes until edges are set but center is fudgy. Cool completely before cutting into squares.
Notes
Allow brownies to cool completely before cutting for cleaner squares. Can be stored at room temperature in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg