Although miso is more commonly used for savory dishes it doesn’t mean we shouldn’t be using it in desserts!
These miso brownies are decadent and rich, with balanced sweet and salty flavor. They taste best with a scoop of caramel ice-cream, but are just as delicious on their own!
This is a recipe #2 of my special Miso series. My intro into exciting world of miso and a recipe #1 can be found here.
Decadent miso brownies – possible add-ons:
- Toasted walnuts or pecans will add a perfect crunch to these fudgy miso brownies
- For mouthwatering melty chocolate swirls fold in some chocolate chunks right before baking! About 2 oz of coarsely chopped dark or semi-sweet chocolate will do the trick;)
- Toasted unsweetened coconut chips is another great crunchy addition to our miso brownies.
Tips on how to make these miso brownies and (and any brownies!) better:
- If you are like me and love fudgy brownies, make sure not to overbake them. For a 8”x8” pan, 23-25 minutes is the optimal time to achieve soft and gooey texture. However, all ovens differ slightly so experiment with timing to get the perfect texture.
- Recently I came up (or at least I hope so) with a new brownie “maturing” technique. All you need to do is tightly wrap the pan with brownies in plastic wrap once they’ve cooled down. This helps develop deeper flavor and makes them more moist.
- ALways store your brownies at room temp so they don’t turn into a stone. It’s a law!
What’s up with buckwheat flour?
First of all, making my own buckwheat flour became a game-changer. It’s much cheaper, more flavorful and behaves better in baked goods, pancakes and crepes. I make it by simply blitzing buckwheat groats in my NutriBullet for 30 seconds.
The best part is that you can achieve different flavors based on the groats you’re using. Green, untoasted = mild flavor and firmer texture. Toasted = nuttier, richer flavor and more delicate texture.
Here I’m using buckwheat flour to add substance to the brownies while keeping them gluten-free. You can substitute it for oat flour (= finely ground oats). Both options add texture without adding extra fat (like nut flours) or altering the consistency (like wheat or rice flour). You can try adding wheat flour, although I can’t guarantee the same result.
More amazing miso based recipes:
Knowing that you use my recipes makes me so happy! If you end up making this Miso brownies or any other recipes, please tag me @olesia.guts so I can see your creations!
Ingredients
- 5.2 oz (150 g) chocolate (60-70% cocoa)
- 4 tbsp (60 g) butter
- 4 tbsp (60 g) white miso paste
- 1 tbsp vanilla extract
- 4 eggs, at room temperature
- ⅔ cups + 1 tsp (130 g) brown sugar
- 2 tbsp (30 g) cocoa, sifted
- 2 tbsp (30 g) buckwheat flour (or finely ground buckwheat groats)* - see notes
Miso-chocolate ganache for drizzling:
- 2 oz (50 g, half of a chocolate bar) dark chocolate
- 2 tbsp (30 g) white miso paste
- 1 tbsp (15 g) butter or coconut oil
Instructions
- Lightly grease a 8”x 8” baking pan (9”x9” will work too** - see notes) and line with parchment paper (overlap 2 rectangular pieces of parchment so there is a slight overhang on each side). Preheat the oven to 350 F.
- Cut chocolate and butter into small pieces and place in a microwave safe bowl. Microwave for 1-2 minutes (check every 30 seconds and mix lightly not to burn) until melted. Add miso and vanilla and whisk until combined.
- Whisk in eggs and sugar until homogenous. Fold in cocoa and buckwheat flour until fully combined. Pour brownie mixture into the prepared pan.
- Place a heat-proof container filled with boiling water on the bottom shelf of the oven. Immediately place your pan with brownies on the middle shelf and close the oven door (if you are not ready to put the pan in yet, shut the door not to let any steam out.)
- Bake for 23-25 minutes for fudgy brownies and 27-30 for firmer ones. Let cool in a pan for 10 minutes, then transfer onto a cooling rack. Keep in mind that brownies will continue to cook and set after being taken out of the oven.
- For the ganache, place butter and chocolate in a microwave safe bowl and microwave until fully melted (checking every 15 sec, so they don't burn), then whisk in miso until smooth.
Notes
*I’m using buckwheat flour to add substance (and mild nutty notes) to the brownies while keeping them gluten-free. You can substitute it for oat flour/finely ground oats. These options add texture without adding extra fat (like nut flours) or altering the consistency (like wheat or rice flour). You can try adding wheat flour but I can’t guarantee the same quality result. **If using a 9”x 9” pan reduce baking time by 2-3 minutes.
