These irresistibly decadent black cocoa miso brownies are made with a rich, oreo-like black cocoa powder and savory white miso paste. Ready to eat in just 1 hour, these brownies are super easy to make and are sure to be your new favorite!
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Why You'll Love This Recipe
- This easy from scratch miso brownie recipe is made with black cocoa powder for a rich oreo flavor and white miso paste for a delicious umami flavor.
- The brownie are super rich with the best fudgy texture.
- I promise you've never had anything like these brownies before!
Step by Step Video
What You Need to Make This Recipe
Ingredient Notes
- Semi-sweet chocolate chips- my personal favorite store bought chocolate chips are Ghiradelli.
- Eggs- large eggs, can be cold or room temperature.
- Miso- you should use white or yellow miso paste which can be found in the refrigerated section near the tofu at the grocery store.
- Black cocoa powder- my favorite brand black cocoa powder is from King Arthur Flour and you can buy it on Amazon or their website.
- Cocoa powder- good quality dutch process dark cocoa powder is best.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a small bowl, melt the butter in the microwave. Add the chocolate chips and stir to combine. Set aside.
Step 2: In a stand kitchen aid mixing bowl or by hand, add the sugar and eggs and use a whisk to whisk them together for 2-3 minutes.
Step 3: When the eggs are light and pale, stop whisking them.
Step 4: Slowly pour the melted butter and chocolate into the bowl and mix until well combined.
Step 5: Add the miso paste and whisk well to combine so that there are no lumps.
Step 6: Add the cocoa powder, black cocoa powder, flour, and salt and gently fold them into the batter with a rubber spatula.
Step 7: Pour the batter into a parchment lined 8x8 baking pan and bake at 350 degrees F/177 degrees C for 35-40 minutes, or until a tooth pick inserted comes out with just a small smear of chocolate crumbs.
Let cool on a wire rack completely before cutting.
Storage and Freezing Instructions
You should store the cool brownies in an airtight container or in the pan wrapped tightly in plastic wrap to keep them from getting dry and hard.
You can also freeze them in the same way in an airtight continer.
Do not store the brownies in the fridge! They will dry out and get crumbly.
Recipe Troubleshooting
- Why are my brownies crumbly?
- Over baked or the dry ingredients weren't measured properly.
- My brownies sunk in the middle
- They were most likely under baked. This will just make them a little bit more delicate and give them a moist fudgy texture but they are still edible!
- My brownies didn't rise
- You most likely over mixed the batter when adding the dry ingredients and it knocked all the air out of the eggs.
FAQ + Expert Tips
- Can I substitute the black cocoa powder if I can't find it?
- You can substitute the black cocoa with regular cocoa powder, although it will completely change the taste of the brownies!
- Where can you buy miso paste?
- You can find miso paste in the fridge section typically near tofu.
- Will my brownies harden when they cool?
- Yes, this is why it's important to not cut them or try and take them out of the pan while they're still warm.
- Will my brownies stick to a glass pan?
- They typically will stick some, its best to line the pan or grease it a bit with some butter to make de-panning easier.
- Can the brownies sit out overnight?
- Wrap the brownies tightly in plastic wrap to keep them from drying out and getting stale overnight.
Expert tips
- Don't over bake your brownies! - It's better to under bake them slightly to make sure they stay extra fudgy with gooey centers.
- Don't over mix the batter- Over mixing the batter will result in a tough and dry brownie.
- Wait until the brownies are cool before cutting- Cutting your brownies too early will cause them to fall apart because they're still warm and delicate.
- Whisk the miso in well before adding the dry ingredients- If you don't mix it well enough there will be chunks of miso paste after baking in the brownie.
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
More Decadent Chocolate Recipes
- Malted Dark Chocolate Macarons
- Mini Cookies and Cream Cupcakes
- Brown Butter Espresso Brownies
- Eggless Dark Chocolate Mousse Cups
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe
Black Cocoa Miso Brownies
Equipment
- mixing bowl
- stand mixer bowl with whisk attachment
- 8x8 baking pan
Ingredients
- 12 tablespoon unsalted butter, melted
- ¼ cup semi-sweet chocolate chips
- 2 large eggs
- 1 ⅓ cup white sugar
- 1 tablespoon white miso paste
- ¼ cup black cocoa powder
- 1 ½ tablespoon dark cocoa powder
- ½ teaspoon salt
- 1 ¼ cup all purpose flour
Instructions
- Preheat the oven to 350. Prepare a 8x8 inch square baking pan with parchment paper. Set aside.
- In a small bowl, melt the butter in the microwave. Add the chocolate chips and stir to combine.12 tablespoon unsalted butter, melted, ¼ cup semi-sweet chocolate chips
- In a medium bowl, add the sugar and eggs and use a whisk to whisk them together until they get lighter in color.2 large eggs, 1 ⅓ cup white sugar
- Slowly pour in the melted butter and chocolate mixture, whisking to combine it into the eggs and sugar. When all of the butter is combined, add the miso paste and whisk well to combine.1 tablespoon white miso paste
- In a small bowl, add the black cocoa powder, regular cocoa powder and salt and whisk to combine.¼ cup black cocoa powder, 1 ½ tablespoon dark cocoa powder, ½ teaspoon salt, 1 ¼ cup all purpose flour
- Sift in ½ of the flour mixture and fold with a spatula to combine it into the batter. When almost all the flour is gone, sift in the other half and continue folding until the flour is completely combined.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a tooth pick inserted comes out with just a small smear of chocolate crumbs.
- Let cool before cutting and serving!
Notes
- Can I substitute the black cocoa powder if I can't find it?
- You can substitute the black cocoa with regular cocoa powder, although know that it will completely change the taste of the brownies!
- Where can you buy miso paste?
- You can find miso paste in the fridge section typically near the tofu in stores.
- Will my brownies harden when they cool?
- Yes, this is why it's important to not cut them or try and take them out of the pan while they're still warm. The brownies will firm up as they cool.
- Will my brownies stick to a glass pan?
- They typically will stick some, its best to line the pan or grease it a bit with some butter to make de-panning easier.
- Can the brownies sit out overnight?
- Yes, as long as they are covered or wrapped tightly, otherwise they will dry out.
- Can these brownies be frozen?
- Yes, wrap them in plastic wrap and stick them in a sealed air tight freezer container for 1 month.
- Don't over bake your brownies! - It's better to under bake them slightly to make sure they stay extra fudgy with gooey centers.
- Don't over mix the batter- Over-mixing the batter will result in tough and dense brownies, so stop mixing as soon as all the flour is incorporated!
- Wait until the brownies are cool before cutting- Cutting your brownies too early will cause them to fall apart because they're still warm and delicate.
- Whisk the miso in well before adding the dry ingredients- You want to whisk the miso in really well before adding anything else to make sure it's completely incorporated.
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Mary says
I have never in my life bought miso before but i found it just so i could make these and they were totally worth it!!! they were rich and fudgy but nicely balanced with the umami flavor. Also baking with black cocoa was so fun i never knew about it until now!
Modern Mountain Flour Company says
😍 these look so rich and tasty! Definitely going to have to give the black cocoa + miso pairing a try.
cambreabakes says
Thank you so much!! I hope you give them a try! 🙂
Michel says
Fantastic brownies!
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