Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings: 9 (3x3-inch) brownies
- 1/2 cup unsalted butter
- 4 ounces 70% Cacao Scharffen Berger Bittersweet Chocolate Chunks
- 2 large eggs
- 1 large egg white
- 1 1/2 cup white granulated sugar
- 2 tablespoons white or yellow miso
- 1/2 teaspoon vanilla extract
- 3/4 cups + 2 tablespoons all-purpose flour
- 1 tablespoon powdered sugar as garnish
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.
Nestle a glass or stainless steel bowl over a saucepan with a few inches of simmering water. Add the butter and Scharffen Berger chocolate. Allow to melt, stirring occasionally. Set aside.
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.
Remove from the oven and allow to cool before slicing into. Garnish with a dusting of powdered sugar and then serve with milk.