These miso brownies have perfect crinkle tops, a rich chocolatey flavor, and a mellow savory quality from white miso paste! Made in one bowl in less than 1 hour, these miso brownies are so easy to make with less than 10 ingredients.
I am borderline obsessed with my fudgy espresso brownies so I decided to use that recipe as the base for these miso brownies.
Because I'm all about throwing twists on recipes, I added some white miso paste to the batter and was honestly floored with how freaking delicious they turned out.
I was not prepared for this recipe to be as good as it is, but obviously, I'm thrilled!
The miso paste, while undetectable, completely elevates the entire flavor profile of the brownies and gives them an addicting sweet and savory flavor.
For more brownie recipes, try Cheesecake Marble Brownies, Salted Caramel Pretzel Brownies, Bourbon Pecan Pie Brownies, and S'mores Brownies.
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why you'll love these miso brownies
- Fudgy centers
- Rich chocolate taste
- A sweet and savory flavor
- Easy, one bowl recipe
- Ready in less than 1 hour!
ingredient notes
- Semi-sweet chocolate chips: Semi-sweet gives the miso brownies the perfect amount of sweetness without them being too sweet or too bitter.
- Miso paste: White miso paste is used in this recipe and can be found in the fridge section near the tofu in most grocery stores.
- Black cocoa powder: This cocoa gives these brownies a deeper cocoa flavor. My favorite brand is King Arthur Flour! You could substitute regular unsweetened cocoa powder instead but they will not have the same flavor as these.
Full ingredient measurements and instructions can be found in the recipe card below!
instructions
Before you start: Line an 8x8 square baking pan with two pieces of parchment paper to cover all sides and the bottom of the pan. Preheat the oven to 350 F/180 C.
Step 1: In a small pot, melt the butter and miso paste over medium heat until very hot and melted. Then pour the hot melted butter over the chocolate chips and sugar. Let it sit for 1 minute.
Step 2: Whisk the chocolate into the sugar and butter until completely melted. It will look kind of grainy because of the sugar but that's okay!
Step 3: Whisk the eggs into the batter one at a time, mixing well after each addition. Once all the eggs have been added, continue whisking for 1 minute.
Step 4: Add in the flour, salt, baking powder, and cocoa powder, and use a rubber spatula to fold them into the batter until just combined. Stop mixing when there are no more dry pockets of flour!
Step 5: Pour the batter into the 8x8 baking pan. Bake for 30-33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. If it still is covered in wet batter, give it a few more minutes but keep an eye on it to not overbake them. Let the brownies cool on a wire cooling rack completely before cutting and drizzling with miso glaze (optional).
storage & freezing
- Room temperature: Once cool, store the brownies in an airtight container or bag at room temperature for 2-3 days. Do not refrigerate them or they will become dry and crumbly.
- Freezer: You can freeze the brownies after baking! Wrap them individually in plastic wrap or as a whole slab and store them in a container or freezer bag for up to 1 month.
expert brownie baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use really hot butter: The butter should be very hot when added so that it melts the chocolate and also starts to dissolve some of the sugar. This will give you that perfect crinkle brownie top! If it's not melting all the way you can pour everything back into the pot and stir over medium heat until melted.
- Don't over-mix the batter: Over-mixing the batter will make the brownies dense and tough.
- Oven temperatures vary: Keep an eye on the brownies as they bake as some ovens run hotter or cooler than others!
- Wait to cut: Cutting the brownies too soon will make them fall apart, I know it's hard to wait but it's worth it!
faqs
Yes! The flavor of the brownies will be different but you can definitely substitute it 1:1.
Miso paste can be found in the refrigerated section typically by the tofu in grocery stores. The brand I always buy is Cold Mountain Kyoto White Miso.
Yes, although it will slightly change the flavor and texture of the brownies!
more chocolate recipes
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Recipe 📖
Miso Brownie Recipe
Equipment
Ingredients
- ¾ cup unsalted butter melted
- 1 tablespoon white miso paste
- 1 cup semi-sweet chocolate chips
- 1 ¼ cup white granulated sugar
- 3 large eggs
- ¾ cup all-purpose flour
- ⅓ cup black cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Miso Glaze (optional)
- 2 teaspoon white miso paste room temperature
- 1 tablespoon milk
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350F/180 C. Prepare a 8x8 inch square baking pan with parchment paper.
- In a small pot, melt the butter and miso paste over medium heat until very hot and melted.¾ cup unsalted butter, 1 tablespoon white miso paste
- In a large bowl, add the sugar and chocolate chips. Pour the hot melted butter into the bowl and let sit 1 minute.1 ¼ cup white granulated sugar, 1 cup semi-sweet chocolate chips
- After 1 minute, start whisking together the sugar, butter, and chocolate until the chocolate is melted and everything is combined.
- Whisk in the eggs one at a time until combined into the batter. When all of the eggs are combined, continue whisking for 1 minute.3 large eggs
- Add in the flour, baking powder, salt, and black cocoa powder. Fold them into the batter with a rubber spatula until just combined.¾ cup all-purpose flour, ⅓ cup black cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- Pour the batter into the prepared baking pan.
- Bake for 30-33 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs on it. If it's covered in wet batter, give them a few more minutes but keep an eye on them so they don't over-bake.
- Let the brownies cool on a wire cooling rack until completely cool before cutting.
- Optional (drizzle with miso glaze): Whisk together the milk, white miso paste, and powdered sugar together until smooth.2 teaspoon white miso paste, 1 tablespoon milk, ¾ cup powdered sugar
- Drizzle the cooled brownies with the miso glaze if desired.
Notes
recipe tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use really hot butter: The butter should be very hot when added to the sugar and chocolate so that it melts the chocolate and also starts to dissolve some of the sugar. This will give you that perfect crinkle brownie top! If it's not melting all the way you can pour everything back into the pot and stir over medium heat until melted.
- Don't over-mix the batter: Over-mixing the batter will make the brownies dense and tough.
- Oven temperatures vary: Keep an eye on the brownies as they bake as some ovens run hotter or cooler than others!
- Wait to cut: Cutting the brownies too soon will make them fall apart, I know it's hard to wait but it's worth it!
common questions
- Can I leave out the miso paste? Yes but the brownies will not have the same flavor as these!
- Can I use regular cocoa powder? Yes but again the brownies will not have the same flavor as these!
- What brand miso is recommended? I love Cold Mountain Kyoto Miso Paste, but any white or yellow miso paste will work.
storage & freezing
- store the cooled brownies in a sealed container or bag at room temperature for 2-3 days, or in the freezer for up to 1 month!
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in July 2021 but was completely updated with new photos and content in March 2022.
Irena says
Love using miso in recipes and have been wanting to make brownies or cookies with miso for ages. Great recipe, thank you for sharing!
Emily says
These brownies were amazing! I brought them to a potluck and they disappeared quickly! It looks like I'll have to make some more; the miso adds an unexpected level of deliciousness!
Cambrea Gordon says
Yay! Thanks so much, Emily, I'm so glad everyone loved them they are by far my favorite brownies ever!!
Kathleen says
Miso is a great complimentary flavor to the black cocoa. Makes for such a rich, fudgy and amazing brownie.
Beth says
These are great! Such a tasty twist on the classic brownie. I don't think they will ever last long enough to store in the freezer but that's good to know!
Cambrea Gordon says
Beth, they don't last even a few days in my house ahah! Thanks so much for the kind review!
Tara says
So chewy and fudgy! Wonderful taste and very easy to follow.
Cambrea Gordon says
Thank you Tara!!
Cara says
The miso is such an unexpected twist, but totally makes these brownies! Love the texture too.
Cambrea Gordon says
Right?? The miso just brings them to a whole new level of deliciousness!! Thanks Cara!
Sophie says
These are delicious! Beautifully chocolatey with a complex salty note too. They were a huge hit!
Mathias says
My partner and I stumbled over here coming from a different web page and thought I may as well check things out.
I like what I see so now i am following you.
Look forward to checking out your web page again.
Michel says
Fantastic brownies!
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! 🙂
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!