I first tried the combination of miso and chocolate at a restaurant a few years back. After dessert we were served small chocolate truffles which had miso added to them and I was instantly hooked. The concept is straight forward enough: chocolate and salt work great together and miso is salty, but with added depth of flavour. This brownie recipe is one my favourite ways to make this combination shine.
It is a good idea to wait until your brownies are cool before cutting them, they are often a bit fragile while still warm. If you want super clean cut lines have a glass of hot water handy and dip / wipe your knife into the hot water before each cut.
250 g unsalted butter, cubed
200 g milk chocolate, chopped
370 g caster sugar
80 g plain flour
1 tsp baking powder
90 g Dutch process cocoa
4 eggs, lightly beaten
2 1/2 tbls white (shiro) miso paste
1. Pre-heat your oven to 160C. Grease and line a 23cm square cake tin.
2. In a bowl set over saucepan of simmering water melt the butter and chocolate.
3. While the butter and chocolate are melting place the caster sugar, flour and baking powder into a large bowl. Sift in the cocoa.
4. Add the melted chocolate mixture to the dry ingredients and stir to combine. Then add the beaten eggs and miso paste and stir until you have a uniformed batter. I usually use a sturdy hand held whisk for this task.
5. Pour the batter into the prepared tin and bake for about 50 – 55 minutes.
6. Remove from the oven and allow to sit in the tin for 10 minutes before removing and allowing to cool completely.
7. Once cooled cut the brownies into your desired sized shapes.