Black Cocoa Miso Brownies
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!
Equipment
Ingredients
- ¾ cup unsalted butter
- 1 tablespoon white miso paste
- 1 cup semi-sweet chocolate chips
- 1 ¼ cup granulated sugar
- 3 large eggs cold
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour *see notes below for measuring*
- ⅓ cup black cocoa powder *sift if needed*
- ½ teaspoon fine sea salt
- ⅔ cup chopped milk chocolate bar or chocolate wafers
Instructions
- Preheat the oven to 350F/180 C. Prepare an 8x8 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.
- In a large bowl, whisk together the sugar, eggs, and vanilla until light and fluffy, about 1-2 minutes.
- 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.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
You can find miso paste near the tofu section or online. I use Cold Mountain Kyoto White Miso Paste!
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 uncut brownie slab in plastic wrap and foil and store it 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!