Miso Brownies

🧂 Ingredients

• 80 g dark chocolate

  finely chopped
• 60 g natural cocoa powder
• 1 teaspoon espresso powder
• 155 g unsalted butter
• 3 large eggs

  room temperature
• 200 g granulated sugar
• 50 g brown sugar
• 40 g white miso paste
• 80 g all-purpose flour

Instructions

• 1 Prepare chocolate mixture: In a medium bowl, stir together chopped chocolate,
  cocoa powder, and espresso powder. Set aside.
• 2 Brown the butter: In a small pan, heat butter until melted and the white milk
  solids separate out. Continue heating it on medium heat, stirring often, until
  the mixture bubbles, the milk solids turn brown, and it smells nutty.
• 3 Melt chocolate: Pour the hot browned butter (you'll end up with about 125g) into
  the bowl of chocolate. Stir until the chocolate has melted and the mixture is
  smooth and shiny. Set aside.
• 4 Prep: Preheat the oven to 350°F and line a 9x9" pan with parchment paper. Leave
  parchment paper overhangs on the edges to be able to remove the brownies from
  the pan later. Use metal binder clips to secure the paper to the pan. Set aside.
• 5 Whip egg mixture: In a large mixing bowl, add the eggs, granulated sugar, brown
  sugar, and miso paste. Use an electric hand mixer to beat this mixture on
  med-high speed for at least 5 minutes until it becomes thick and pale in colour.
• 6 Pour in chocolate mixture: With the mixer on low, stream in the melted chocolate
  mixture. Mix until combined.
• 7 Mix in flour: Finally, add the flour and fold it into the batter with a spatula
  until just combined.
• 8 Fill pan: Transfer the brownie batter to your lined pan. Use a spatula to push
  the batter into the corners and edges of the pan and smooth it into a flat
  layer.
• 9 Bake: Bake for about 23-25 minutes until the top is shiny and it barely jiggles
  when you shake the pan. Let the brownies cool in the pan for about 15 minutes
  before lifting the whole sheet out to cool on a wire rack. Slice the brownies
  into squares before serving.

Nutrition Info