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–+ servings
Squares of miso brownies with crackly tops scattered on parchment paper.

Miso Brownies

Author: Gail Ng
Brown butter miso brownies that have a balanced sweet and savoury flavour and shiny, crackly tops!
5 from 7 votes
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Yield 1 9x9" pan
Category Dessert
Cuisine American

Equipment

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
 

  • Prepare chocolate mixture: In a medium bowl, stir together chopped chocolate, cocoa powder, and espresso powder. Set aside.
    Left to right: a bowl of chopped chocolate, stirring cocoa powder and chocolate together in a bowl.
  • 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.
    Left to right: milk solids floating on the surface of a pan of melted butter, stirring browned butter in a pan.
  • 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.
    Left to right: pouring browned butter into bowl of chocolate, stirring melted chocolate mixture in a bowl.
  • 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.
  • 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.
    Left to right: eggs and sugars in a bowl, beating egg mixture with a hand mixer.
  • Pour in chocolate mixture: With the mixer on low, stream in the melted chocolate mixture. Mix until combined.
    Left to right: pouring melted chocolate mixture into egg mixture while mixing, mixing brownie batter with a hand mixer.
  • Mix in flour: Finally, add the flour and fold it into the batter with a spatula until just combined.
    Left to right: flour in a bowl of brownie batter, folding brownie batter with a spatula in a bowl.
  • 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.
    Left to right: dropping brownie batter into a pan from a spatula, smoothing brownie batter into pan with an offset spatula.
  • 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

Calories: 3249kcal | Carbohydrates: 393g | Protein: 50g | Fat: 184g | Saturated Fat: 109g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 5g | Cholesterol: 827mg | Sodium: 1743mg | Potassium: 1979mg | Fiber: 35g | Sugar: 272g | Vitamin A: 4652IU | Calcium: 326mg | Iron: 25mg
Keywords fudgy brownies, miso brownies, miso paste brownies
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