Chocolate Miso Brownies

Ingredients

• 200 gdark chocolate, chopped
• 250 gbutter
• 265 glight brown sugar
• 4eggs
• 5 ml (1 tsp)vanilla extract
• 70 gred miso
• 200 gcake flour
• 30 ml (2 tbsp)cocoa
• 2.5 ml (1/2 tsp)baking powder

Instructions

1. 1

   Heat the oven

   Preheat the oven to 160°C.

2. 2

   Prepare the tin

   Line and grease a 20 cm square cake tin.

3. 3

   Melt chocolate

   Put the chopped chocolate and butter in a small saucepan. Warm over low heat, stirring until melted.

4. 4

   Cool slightly

   Take the melted chocolate mixture off the heat and let it cool a little.

5. 5

   Whisk the mixture

   In a bowl, whisk together the brown sugar, eggs, vanilla extract and miso until combined.

6. 6

   Add chocolate

   Stir the melted chocolate mixture into the bowl and mix until combined.

7. 7

   Fold in dry ingredients

   Sift the flour, cocoa and baking powder, then add them to the chocolate and egg mixture. Mix well.

8. 8

   Bake the brownies

   Pour the batter into the greased tin and bake for 40 minutes, until set.

9. 9

   Test the centre

   Insert a skewer or toothpick into the centre. Remove it and rub the skewer between your thumb and finger. If the mixture is moist and forms a ball when rubbed, the brownies are ready.

10. 10

    Bake for less fudge

    For brownies that are less fudgy, bake for a further 5–10 minutes.

11. 11

    Cool in tin

    Leave the brownies to cool in the tin.

12. 12

    Slice into squares

    Remove the cooled brownies from the tin and cut them into squares.

13. 13

    Dust with cocoa

    If you like, finish with a light dusting of cocoa.

What are chocolate miso brownies?

Brownies are a dense, chocolate-rich bake associated with American home baking. This version adds red miso, a fermented soybean paste with a savoury, salty depth that gives the chocolate a more complex flavour.

The method keeps the batter simple: melted chocolate and butter provide richness, while the skewer test helps you judge when the centre has reached a fudgy set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1305 calories, 18g protein, 134g carbs, 79g fat.

The chocolate, butter and eggs contribute much of the fat, while the flour and brown sugar provide most of the carbohydrates; the eggs, chocolate, flour and miso add some protein. Pair a brownie with fruit and plain yoghurt for a more balanced plate.

Why red miso works here

Red miso: its deep savoury flavour stands up well to dark chocolate and brown sugar. Whisk it with the eggs and sugar so it disperses through the batter rather than remaining in pockets.

Dark chocolate: chopped pieces melt readily with the butter over gentle heat. Stir as it melts and keep the heat low to avoid scorching.

Mixing the batter

Cool chocolate: let the melted mixture lose some heat before combining it with the egg mixture. This helps it blend smoothly without cooking the eggs on contact.

Sifted dry ingredients: sift the cake flour, cocoa and baking powder together, then mix them into the wet ingredients until combined. Avoid prolonged mixing once the flour is added.

How to judge doneness

Set edges: after 40 minutes at 160°C, the outside should look set while the centre can remain softer for a fudgier result.

Moist skewer: follow the recipe's test by rubbing the mixture on the skewer between your fingers. If it is moist and forms a ball, the brownies are ready; bake another 5–10 minutes if you prefer them less fudgy.

Cooling and slicing

Cool in the tin: leave the bake to settle before removing it. This makes the soft centre easier to handle and helps the squares hold their shape.

Clean cuts: use a sharp knife to portion the cooled brownies. A light cocoa dusting is optional and adds a slightly more bitter finish.

Serving ideas

These brownies work well on their own with tea or coffee, or served as a dessert with fresh berries. A spoonful of plain yoghurt or a small scoop of ice cream can add a cool contrast to the rich chocolate.

Recipe notes & tips

• Chop the chocolate into small, even pieces so it melts at a similar rate.
• Keep the saucepan over low heat and stir continuously as the chocolate and butter melt.
• Let the chocolate mixture cool slightly before adding it to the eggs.
• Sift the flour, cocoa and baking powder together to break up lumps.
• Use the skewer test rather than relying only on the surface colour.
• Let the brownies cool in the tin before slicing to make neater squares.

Variations

• Use a different miso: white miso gives a milder savoury flavour than red miso.
• Add chopped nuts: fold them into the batter with the dry ingredients for extra crunch.
• Finish with flaky salt: scatter a small pinch over the top before baking for a salty contrast.
• Add espresso: stir a little cooled espresso into the melted chocolate for a deeper coffee note.
• Serve with berries: add fresh raspberries or strawberries alongside each square.

Common mistakes to avoid

• Heating too quickly: chocolate can scorch; melt it gently over low heat while stirring.
• Adding hot chocolate: it can cook the eggs unevenly; let the mixture cool slightly first.
• Overmixing after the flour: this can make the texture tougher; mix only until the dry ingredients are incorporated.
• Baking by appearance alone: the centre may still be soft; use the skewer test to check it.
• Removing too soon: warm brownies can break apart; let them cool in the tin before lifting them out.

How to store

Store the cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. Bring them to room temperature or warm briefly in a low oven before serving.

Frequently asked questions