Miso Chocolate Brownie Bliss is a unique twist on a classic treat.
The combination of miso and chocolate in a brownie is certainly a contemporary fusion. It draws inspiration from both Japanese and Western culinary traditions. Miso, a traditional Japanese seasoning, has been a staple in Japanese cuisine for centuries, The merging of miso and chocolate happened more recently as part of the broader trend of culinary experimentation and globalisation of food culture.
This miso chocolate brownie bliss boasts a luscious, fudgy texture with a perfect balance of sweetness and savoury undertones. The brownies are infused with a subtle, yet captivating, umami essence, creating an undoubtedly unique and unforgettable flavour.
Every Boxing Day is a big day in our house. Friends and neighbours visit bearing drinks and war stories from a Christmas spent with their families. I whip up a range of sweet and savoury dishes and we eat, drink and so be merry to our hearts content. Brownies are a staple and this addition will add a little extra treat and another surprising taste for my guests to enjoy.
Whether a seasoned baker or a novice in the kitchen, this recipe offers a delightful twist on a beloved classic. Surprisingly simple to make, the step by step recipe below will walk you through it gently. Go on, give it a go! Elevate your baking repertoire with this innovative recipe that promises to delight you, your family and your guests
Equipment: Outside of some everyday kitchen equipment you’ll need a set of Electronic scales, a Brownie pan and Greaseproof paper
Also, explore these other Sweet Treats
Salted Caramel Millionaires Tart
Chocolate Bread and Butter Pudding
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Miso Chocolate Brownie Bliss Recipe
Miso Chocolate Brownie Bliss
Equipment
- 1 Brownie pan (8 inch square)
- 1 Saucepan
- 1 Stick blender wt whisk (Or hand held whisk)
- 1 Spatula
Ingredients
- 120 grams Butter (Room temp and cubed)
- 100 grams Milk chocolate (Chopped or broken into small pieces)
- 2 large Eggs
- 1 Egg white
- 300 grams Caster/ Superfine sugar
- 100 grams White miso paste
- 1 tsp Vanilla paste
- 120 grams All purpose flour
- 100 grams Chocolate chips (Optional)
Instructions
Prep
- Weigh/ measure your ingredients
- Line an 8×8 baking pan with greaseproof/ parchment paper (See recipe notes)
- Pre heat the oven to 385℉/ 195℃/ 175 fan
To Make
- Add a little boiling water to a small saucepan on the lowest heat and place the heatproof bowl on top making sure the bowl isn't touching the water. Add the butter and chocolate to the bowl and let it melt slowly over the heat of the steam. Stir occasionally until smooth
- Take off the heat and add the miso and vanilla paste. Whisk well until combined
- In a clean bowl, add the eggs, egg white and sugar. Mix well with a whisk for 2 minutes. The mixture will become pale and increase slightly in volume,
- Add the chocolate to the egg and mix well until combined
- Add the flour and mix until just combined
- If using chocolate chips, add the now and mix briefly
- Pour the brownie mixture into the lined pan and spread it evenly. Bake in the pre heated oven for 25 minutes. At the end of the cooking time, poke the centre of the brownie with a skewer or toothpick. If it comes out covered in wet batter cook for a further 3-5 minutes and try again. If it comes out with moist crumbs then its cooked. A done brownie will also begin to pull away from the edges of the pan and will probably have cracks on the surface. Be brave though! A gooey brownie is better than an overcooked brownie
- Remove the pan from the oven and allow to cool completely before cutting into portions
To Serve
- Lets be honest, brownies don't usually make it to the dinner table in my house but if you manage to keep them uneaten until meal time then perhaps serve with cream or ice cream and some fresh fruit
Notes
- To line your container, turn it upside down and lay the baking paper over it. Cut the paper so it’s very slightly bigger than the container. From each corner of the paper cut diagonally towards the centre, make the cut roughly the same length as the height of the container. Use the cuts to neatly push the baking paper into the corners and bottom edges of the container