Description
Indulge in rich, fudgy brownies enhanced with a unique twist of miso caramel and soy sauce. These brownies combine deep cocoa flavors, a salty-sweet miso caramel layer, and a glossy, tender crumb for an extraordinary dessert experience perfect for adventurous bakers and chocolate lovers alike.
Ingredients
Units
Scale
Miso Caramel
- 1 cup white sugar (200 g)
- 7 tablespoons unsalted butter
- 2 tablespoons red miso or 3 tablespoons white or yellow miso
Brownie Batter
- 4 large cold eggs
- 4 teaspoons soy sauce
- 1 tablespoon vanilla extract
- 1 cup Dutch-process cocoa powder (110 g)
- 1 cup unsalted butter (2 sticks or 225 g)
- 2 cups white sugar (400 g)
- 1 1/4 cups all-purpose flour (175 g)
- 1/2 teaspoon baking powder
- 2 cups chocolate chips or chopped chocolate (340 g)
Instructions
- Make the miso caramel: Place the sugar in a large skillet or sauté pan over high heat. Stir frequently with a wooden spoon until the sugar begins to melt. Reduce heat to medium-low and continue cooking until the sugar turns a golden caramel brown.
- Add butter and miso: Remove the pan from heat and whisk in the butter and miso paste. Be cautious as the mixture will steam and bubble vigorously. If the caramel hardens, gently reheat on the stove until smooth. Set aside to cool.
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Spray or brush a 9 x 13 x 2-inch baking pan with cooking oil and line it with parchment paper.
- Mix eggs and flavorings: In a bowl, whisk together the cold eggs, soy sauce, and vanilla extract until the mixture is uniform in color.
- Add cocoa powder: Stir the cocoa powder into the egg mixture to form a thick paste.
- Melt butter and combine with sugar: Melt the butter in a microwave-safe bowl or on the stove. Stir in the sugar until combined.
- Combine mixtures: Add the butter-sugar mixture to the cocoa and egg paste. Stir thoroughly until combined.
- Add flour and baking powder: Fold in the flour and baking powder gently until most streaks of dry ingredients disappear.
- Incorporate chocolate chips: Mix in the chocolate chips or chopped chocolate evenly throughout the batter.
- Layer brownie batter: Spread half of the brownie batter evenly in the prepared pan.
- Add miso caramel layer: Pour the cooled miso caramel over the batter and spread it to the edges.
- Top with remaining batter: Spoon the remaining brownie batter over the caramel layer carefully, spreading it gently to cover the caramel.
- Rest before baking: Let the layered batter sit for 1 to 2 minutes until the top develops a glossy sheen.
- Bake: Bake for 23 to 27 minutes, checking with a toothpick at several spots to avoid hitting chocolate chips. The toothpick should come out clean or with moist crumbs, indicating doneness. Avoid overbaking.
- Cool and serve: Allow the brownies to cool completely in the pan, ideally overnight for optimal flavor and texture. Cut into 36 smaller 1 x 2-inch pieces or preferred size and serve.
Notes
- These brownies are quite rich, so cutting into smaller 1 x 2-inch pieces yields about 36 servings, but feel free to adjust the size as preferred.
- Allowing the brownies to rest overnight enhances their flavor and texture, though they are delicious when served the same day.
- When mixing caramel, handle carefully as it can steam and bubble vigorously.
- Use caution when checking doneness to avoid hitting chocolate chips with the toothpick.
Nutrition
- Serving Size: 1 brownie (approx. 1 x 2 inch piece)
- Calories: 205 kcal
- Sugar: 21.7 g
- Sodium: 136 mg
- Fat: 10.8 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2.1 g
- Cholesterol: 42 mg
