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 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.
The miso paste, while undetectable, completely elevates the entire flavor profile of the brownies and gives them an addicting sweet and savory flavor.
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!
Full ingredient measurements and instructions can be found in the recipe card below!
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.
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!
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!
other brownie recipes you'll love to try next!
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Miso Brownie Recipe
Miso Glaze (optional)
- 2 teaspoon white miso paste room temperature
- 1 tablespoon milk
- ¾ cup powdered sugar
- 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.
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.