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These Miso Brownies are chocolate-y, indulgent and have a lovely savory quality to them due to the white miso paste. The fudge-y center and crispy edges make a perfect brownie combination.
These miso brownies have been in my brain for a long time! I saw them in the bakery case of a bakery I can’t actually remember but thought they sounded so good! Sweet and savory and chocolate-y…sign me up.
I wanted brownies that had a super crackly top and after I did some Googling and testing, I figured out that the thing that ensures a super crackly crust is beating the eggs and sugar together for a full 10 minutes (thanks, Martha!). Also, the sugar amount has to be up there for this to really work.
The Best Type of Chocolate for Brownies
If your goal is to have delicious chocolate brownies, you must use delicious chocolate. Makes sense, right? Absolutely. In this recipe I used 80% dark chocolate. This gives a delicious fudge-y texture and deep, rich flavor.
How to Make Miso Brownies
- Grease your brownie pan. A typical brownie pan is 8×8!
- Create a double boiler with a glass bowl that’s nestled in a saucepan filled with a few inches of water. Add the butter and chocolate.
- Melt the chocolate! Stir it occasionally until smooth.
- Mix together the eggs, egg white, sugar; until everything is pale and fluffy. As a result, we’ll end up with a delicious crackly top!
- Add the white miso and vanilla extract.Â
- Pour in the melted butter and chocolate mixture.Â
- Lastly, add the flour.Â
- Pour into the 8×8 baking pan and bake!Â
If you make these miso brownies, let me know on Instagram!Â
Miso Brownies Recipe
Ingredients
- 1/2 cup unsalted butter
- 4 ounces 70% bittersweet chocolate
- 2 large eggs
- 1 large egg white
- 1 1/2 cup white granulated sugar
- 2 tablespoons white or yellow misoÂ
- 1/2 teaspoon vanilla extract
- 3/4 cups + 2 tablespoons all-purpose flourÂ
- 1 tablespoon powdered sugar, as garnish
Instructions
- Preheat the oven to 350 degrees F. Grease a 8x8-inch or 9x9-inch square baking dish with cooking spray. Alternatively, you can rub it with butter.Â
- Nestle a glass or stainless steel bowl over a saucepan with a few inches of simmering water. Add the butter and chocolate. Allow to melt, stirring occasionally. Set aside.Â
- In the bowl of a stand-up mixer with the paddle attachment, add the eggs, egg white and sugar; beat on medium speed for a full 10 minutes (set a timer!), until the mixture is a pale yellow and very fluffy. This will ensure a crispy top to our brownies. Add the miso and vanilla extract. With the mixer on low, pour the melted Scharffen Berger chocolate into the egg mixture until combined. Lastly, mix in the flour. Transfer to your prepared baking dish and bake for 17 to 22 minutes, until the top has a sheen and is a little crackly.Â
- Remove from the oven and allow to cool before slicing into. Garnish with a dusting of powdered sugar and then serve with milk.Â
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking for more chocolate recipes? Here are some other favorites:
- Chocolate Sheet Cake with Fudge-y Frosting
- Profiteroles with Hot Chocolate Sauce
- Sesame Pumpkin Chocolate Cake
- Pink and Black Cookies
- Dark Chocolate Pecan Pie
- Sweet & Salty Brown Butter Chocolate Chip Cookies
This recipe is one of my favorites and I make it all the time! In fact, I make it so often that it would be very helpful to have the ingredients measured by weight. For something as precise as “3/4 cup + 2 tablespoons” it’s so much faster to be able to weigh my flour. I’ll be forever thankful if grams or ounces are listed for this recipe!
Wonder of recipe, what a great sharing with us.
or the vanilla
The instructions don’t say where/when to add the miso?
ahhh sorry! revised it just now. should be all good.
I’ve never used miso before, but I’m really curious about these brownies. Sound good to me and congrats on the awesome tree!
Oooh, so perfect for the holidays!
What brand of white miso do you use? I can never find miso in my stores when I want to make a recipe that calls for it-maybe I just don’t know what to look for?! This recipe-as with all of your looks delicious. Thanks. Mary
These look so good! Why do you specify white granulated sugar? I use organic sugar and it’s not white, does that matter?
if you use organic sugar it’s most likely cane granulated sugar–all good! if the granules are super big, for this specific recipe, i’d put them in a food processor and make ’em slightly finer. and then proceed with the recipe! 🙂
I had the same issue with time. Didn’t take much more but I took the brownies out after 30 min. The center was still some what wet but I read you can underbake a little because it will still cook a little after you remove from the oven. After cooling the center solidified enough to my liking. Its not as chewy as Id like but the flavor did not disappoint. The texture was more like a hybrid between brownie and fudge. The top had that nice brownie crinkle though. Will try this recipe again and see if I can make it more chewy.
I love the combination of bittersweet chocolate and miso 🙂
I once made miso chocolate chunk cookies with barley malt syrup (aka umami cookies) and they were super delicious 🙂
oooo that sounds so good!
Super interesting! I’m definitely interested in trying these out.