Miso Brownies

Miso Brownie - The Bearded Bakery

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.

Miso Brownie - The Bearded Bakery

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.

Miso Brownie - The Bearded Bakery

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.

So what’s everyone been baking lately?

Miso Brownies

Fudgy brownies with a nutty caramel tang. Perfect for using up any miso you’ve got in the store cupboard.
Prep Time20 mins
Cook Time23 mins
Total Time43 mins
Course: Dessert
Keyword: Miso Brownies
Author: Michael

Ingredients

  • 115 g Unsalted butter
  • 115 g Dark chocolate (70%)
  • 2 Eggs large
  • 1 Egg white from a large egg
  • 300 g White granulated sugar
  • 2 tbsp Miso the type doesn’t really matter
  • 1 tsp Vanilla extract
  • 110 g Plain flour

Instructions

  • 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.

Chocolate Profiteroles (W/ Optional Crème Patissiere)

Chocolate Profiteroles with Creme Pat

Hi there, I know I’ve been quiet this year, but you didn’t think I’d stay quiet over the Christmas period, right? Christmas is the best time for baking; when everyone’s having get-togethers, bringing in biscuit boxes to work or just generally hiding from the cold dark evenings. I’ve still been baking, and I’ve even managed to photograph some of the things I’ve baked. This mean I’ve managed to get a bit of a backlog of recipes to post, and what better time than Christmas to post them? I’ve been trying to push myself with my baking recently, teaching myself new things, or baking things that are outside of my usual comfort zone. One of the things that’s been on my list for years, that I’ve never plucked up the courage to try and make, has been choux pastry. It’s always been intimidating, from bake off to recipe books to many places talk about how hard it is to get right. After a few mistakes with my baking in recent months I was even more worried, but decided that now was the time to try and make some simple Profiteroles, and that it was also time to try my hand at making Crème Patissiere for the first time too. Read more

Crack Pie

Crack Pie - Butter TartThis is going to be my last post of 2017 and I feel like it’s a good one to sign out on. It’s actually been in the works from as far back as last August, when I went to New York. Whenever I’ve baked this recipe in that time the photos I’ve taken just haven’t been good enough, and for a recipe as good as this one, the photos need to do it justice. So lets rewind to August of 2016; after a day walking around Manhattan in the baking heat we sought out Milk Bar, part of the famed Momofuku group, to stock up on some bakes. Crack Pie had come recommended, and with such a ludicrous name, it sounded like something I needed to try. I didn’t realise that I was about to have one of the single most decadent desserts of my life. Crack Pie is essentially a butter tart, so think a dense layer of gooey, buttery filling sitting on top of a biscuit base.
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