Miso Brownies
Fudgy brownies with a nutty caramel tang. Perfect for using up any miso you've got in the store cupboard.
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.