We’re living through very strange times. With a pandemic sweeping the globe and entire countries on shut down, everyone’s spending significantly more time indoors. Based on my social feeds this means that people seem to be baking a whole lot more often. I’ve joined the masses in making my own sourdough starter, made vegan cookie dough that’s portioned off into batches and popped in the freezer, even tried making fresh pasta for the first time. All in all, I’ve been spending a significant time in the kitchen. It’s been a good way of escaping from staring at a screen while I’m tried indoors, but also being practical at the same time. It feels like a good time to get a few posts up too.
This is actually a recipe I baked long before all of this kicked off. It’s one I’ve had in the back of my mind, ready to be blogged if I ever got round to getting back writing. After buying the fantastic new Meera Sodha book ‘East’ at the tail end of 2019, I found a recipe for Miso Brownies. Now, hers are a little more involved than these, using flax seeds, but the concept sounded fantastic so it was something I wanted to try.
Using miso for something dense and fudge-y like a brownie is excellent. It adds to that fudge-like texture but also gives an additional caramel-like flavour to the brownie. Miso’s something you may have picked up as an additional long-life extra when you were at a supermarket, or for one individual recipe. This bake should help give you some ideas for other uses too, like miso mac and cheese, or miso caramel.
Fudgy brownies with a nutty caramel tang. Perfect for using up any miso you’ve got in the store cupboard.
Keyword: Miso Brownies
1Egg whitefrom a large egg
300gWhite granulated sugar
2tbspMisothe type doesn’t really matter
Preheat your oven to 180°C(160°C fan assisted) and line a 9x9inch square tin with baking paper.
While the oven’s heating up, melt the chocolate and butter together. Do this by placing a heatproof bowl over a pan of simmering water. Don’t let the bottom of the bowl touch the water and stir until the butter and chocolate have melted together.
Leave this mixture somewhere cool a little while you do the rest.
In the bowl of an electric stand mixer, or using an electric whisk, beat together the eggs, egg white and sugar. This will take a while, so a stand mixer will be best. Whisk for 7-10 minutes. The mixture will have gone pale and yellow. If you pick some up on the whisk and dribble it across the top, it should take a couple of seconds for the line to disappear. This step is essential for getting the properly crispy meringue-like top.
Stir through the miso and the vanilla.
Carefully stir through the chocolate and butter mixture, making sure you don’t knock much air out.
Carefully stir through the flour, again making sure you don’t knock the air out.
Transfer the mixture to the prepared tin, and place in the middle shelf of your preheated oven.
Bake for 17-22 minutes. You want the top to have crisped up and for there to be just a little jiggle when you wobble the tray.
Place the tin on a cooling rack and allow to cool completely, and set, before serving.
I turned 30 last week. I don’t really know how that happened, but I’m going to play along and claim that I’m OK with it, and that I’m not remotely having a miniature crisis of self. I celebrated with good friends, eating pizza at my favourite place in Walthamstow (long term readers and anyone that follows me on my instagram will know that that’s SoDo Pizza Cafe), before flying off for a week in Iceland with my girlfriend, Maddie. Iceland was an absolutely incredible trip, including the best cinnamon bun of my life, numerous mountains, black sand beaches, infinite waterfalls and the most metal church I’ve ever seen. I’ll probably get around to that trip properly at a later date, but it was something from that adventure which prompted me to crack out my new bundt tin; Skyr. It’s everywhere in Iceland and you can use it in the same way as yogurt for most things, but it’s a bit thicker with a slightly different flavour. Read more
The blog has taken a back seat since the turn of the year, and so has baking if I’m being honest. I’m not even going to apologise, I’ve just been busy and concentrating on other facets of my life. I’ve got a whole bunch of stuff planned in though, so do stick with me. First up is something we quickly put together after getting back from a long weekend in Bath. It was mid afternoon on a dreary Monday and we wanted something we could snack on in the evenings that would help satisfy a sweet craving without being too heavy. My girlfriend is also half way through a vegan month, so it had to be something dairy free. A while ago I tried making a courgette loaf that didn’t particularly hold up, but this one works much better. Read more
It’s the time of year where I can start putting pumpkin into absolutely everything. This happens every year, and it’s one of the best things about autumn. Some prior examples from the blog include things like pumpkin cinnamon buns, nutella pumpkin pies and pumpkin & black eyed bean curry. You can see everything pumpkin here. I love make spicy pumpkin soups, pies and bundt cakes. I’m not just talking ‘pumpkin spiced’ either as none of that junk has pumpkin in it, just a blend of spices that’s sold to you as the taste of autumn. I decided to experiment with one of my favourite go-to recipes, my brownies. I’ve made cheesecake brownies before and this falls into a similar territory and while I was worried about flavours and moisture levels, the Pumpkin Pie Brownies were a huge success.Read more
I had a couple of punnets of blackberries that I impulse bought when out getting supplies for breakfast on the Saturday of the bank holiday weekend. I started off with grand plans to make something like a blackberry meringue pie, but as the day drifted on, I decided to keep it simple. The sun was burning through the window and I wanted to make something equally fresh and summery, with simple flavours. I decided to combine the blackberries with a couple of things I had in the fridge; lemons & thyme sprigs. To keep the simple nature of this going, I pulled out a loaf tin and decided to make a drizzle cake.Read more