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three miso brownies on parchment paper.
4.94 from 16 votes
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Miso Brownie Recipe

These miso brownies have perfect crinkle tops and a rich chocolate-y flavor with 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.
Servings 9 brownies
Prep 10 mins
Cook 30 mins
Total 40 mins
Course : Dessert
Cuisine : American
Author : Cambrea Gordon


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.


Step by step process photos are provided above, in the body of this post.

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!


Serving: 1serving | Calories: 474kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 303mg | Potassium: 210mg | Fiber: 3g | Sugar: 45g | Vitamin A: 578IU | Calcium: 49mg | Iron: 3mg