Miso brownies– where sweet meets savory! Elevated bakery-style with the addition of white miso paste and black cocoa powder; you’ve never tasted anything like them!
Working as a pastry chef has exposed me to new, exciting flavors that push the boundaries for classic desserts. Miso paste is one of them! While undetectable, it completely elevates the flavor of brownies, giving them a unique sweet and savory flavor.
I used my reader-favorite espresso brownies as the base, swapped the regular cocoa powder for black cocoa (for a rich Oreo flavor), and added extra chocolate pieces for good measure. You only need one bowl and an hour to make these miso brownies!
Table of Contents
What is Miso?
Miso is a traditional Japanese paste made from fermented soybeans. Its complex, salty, and umami-rich flavor is typically found in savory dishes.
We love adding miso paste to dessert recipes (like miso chocolate chip cookies and peanut butter miso cookies) to give them a bakery-worthy flavor! It gives them a subtle savory contrast that complements sweet ingredients, resulting in a more balanced flavor.
Ingredient Notes and Substitutions
Chocolate chips: For a good balance of sweet and salty, use semi-sweet chocolate chips. If you prefer a less-sweet brownie, substitute them for dark or bittersweet chocolate chips!
Chocolate bar: For melty chocolate pools! For a contrast in colors like the photos, use milk chocolate. Opt for chocolate wafers, chopped chocolate bars, or chocolate chips (though the chips may not melt as much). Just don’t chop the chocolate bar too finely, or they will melt into the batter!
Miso paste: White miso paste, like the Cold Mountain Kyoto brand, is available online or near the tofu section. Red miso is also suitable but not preferred. If it’s unavailable, omit it and add 1/2 teaspoon salt to the batter!
Black cocoa powder: Like in my chocolate velvet cupcakes, this ingredient gives the miso brownies a deeper cocoa flavor. If you need to substitute it, regular unsweetened or Dutch-processed cocoa powder can be used (note that the flavor will not be the same!). My go-to brand is King Arthur Flour, which can be found online or in some stores.
Recipe Instructions
Step 1: Combine the butter, chocolate, and miso paste. In a microwave-safe bowl or pot, melt the butter, chocolate chips, and miso paste until smooth.
Step 2: Whisk the eggs and sugar. In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
Step 3: Mix in the melted chocolate. Stream the melted chocolate mixture into the bowl of eggs and sugar, whisking to combine.
Step 4: Fold in the dry ingredients. Fold the flour, black cocoa powder, salt, and extra chocolate chips into the batter until just combined.
Step 5: Bake the brownies. Pour the brownie batter into the prepared baking pan. Bake until the middle is raised and puffy, and a toothpick inserted into the center is covered in a few moist crumbs.
Step 6: Cool before cutting. Let the brownie pan cool on a wire rack until completely cool, about 1-2 hours. Then, cut it into 16 brownie squares.
Storage and Freezing
Storage: Store the completely cooled brownies in an airtight container at room temperature for 2-3 days. Do not refrigerate them, or they will become dry and crumbly!
Freezing: To freeze, wrap the miso brownies in plastic wrap and foil and store them in an airtight container or freezer bag for 1-3 months. Alternatively, wrap each brownie individually in plastic wrap before freezing. Defrost at room temperature before serving!
Pro Brownie Baking Tips
Use a kitchen scale. Baking with a scale is my #1 baking tip! If you don’t have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
Whisk the eggs and sugar well. This will dissolve some of the sugar and help produce a crinkle top!
Use cold eggs. The cold temperature of the eggs combined with the hot butter is what makes the top of the brownies shiny.
Bake them in a metal pan. Glass or ceramic pans conduct heat differently and require a longer bake time. For best results, use metal.
Underbake for a gooey texture. For fudgy and gooey centers, bake the brownies just until a toothpick inserted comes out covered in a few moist crumbs. The texture won’t be as fudgy if the toothpick comes out clean.
Use a sharp, hot knife for cutting. A trick I’ve learned working in bakeries is to dip a knife into hot water and wipe it clean between cuts. This keeps the brownie from sticking to the knife!
FAQs
Yes, although it will change the overall flavor of the brownies!
Miso paste can be found in the refrigerated section, typically by the tofu in grocery stores. My go-to brand is Cold Mountain Kyoto White Miso.
You can, but they won’t have the same flavor!
Unfortunately, you cannot. You can add 1/2 teaspoon of extra salt to the batter for the saltiness, but nothing can replicate the savory flavor the miso has!
More Fudgy Brownie Recipes
Black Cocoa Miso Brownies
Equipment
Ingredients
- 3/4 cup unsalted butter
- 1 tablespoon white miso paste
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup granulated sugar
- 3 large eggs, cold
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour, *see notes below for measuring*
- 1/3 cup black cocoa powder, *sift if needed*
- 1/2 tsp fine sea salt
- 2/3 cup chopped milk chocolate bar or chocolate wafers
Instructions
- Preheat the oven to 350F/180 C. Prepare an 8×8 square baking pan with parchment paper.
- In a microwave-safe bowl, melt the butter, chocolate chips, and miso paste together, stirring every 20-30 seconds, until smooth. Set aside.3/4 cup (170 g) unsalted butter, 1 tablespoon (20 g) white miso paste, 1 cup (180 g) semi-sweet chocolate chips
- In a large bowl, whisk together the sugar, eggs, and vanilla until light and fluffy, about 1-2 minutes.1 1/4 cup (250 g) granulated sugar, 2 teaspoons vanilla extract, 3 large (150 g) eggs
- Stream the melted chocolate mixture into the mixing bowl and whisk until combined. Then, fold in the flour, black cocoa powder, and salt. When it's almost combined, fold in the milk chocolate.3/4 cup (95 g) all-purpose flour, 1/3 cup (30 g) black cocoa powder, 1/2 tsp fine sea salt, 2/3 cup (80 g) chopped milk chocolate bar or chocolate wafers
- Pour the brownie batter into the prepared baking pan. Bake for 30-40 minutes, or until the middle of the brownies is puffed and raised, and a toothpick inserted into the center comes out covered in a few moist crumbs.
- Let the brownies cool completely, then use a sharp knife, wiping it clean in between cuts, to cut it into 16 small brownies or 9 large brownies. Enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Super yummy recipe! I replaced half the butter with oil which I wish I didn’t do because it came out a little too cakey, and I might’ve over baked it a bit too. Still it’s super chocolaty and yummy!
This is the second of Cambrea’s recipes I’ve baked. And just like the chocolate strawberry cake, these brownies are great. I ordered my miso paste on Amazon. The recipe was very easy to follow. The brownies have a great flavor, not too sweet, very well balanced. I highly recommend this recipe. I think my next recipe will be my first attempt at baking a pie. The brown butter strawberry peach pie has caught my eye.
I’m so happy to hear that Kris!! Thank you so much for leaving such a kind review. The strawberry peach pie is one of my favorites for summer, I hope you give it a try! 🙂
The best brownies I’ve ever had!! The family loved them so much they were gone in 2 days. Give this recipe a try!! You won’t regret it!!