Miso chocolate brownies
6–8
Easy
18–21 minutes
These are so much a part of me that I even baked them for my wedding day. You cannot detect a strong miso flavour, instead the taste of the chocolate is intensified. These are very rich, so are best cut into small bite-sized chunks, or eaten together with crème fraîche, whipped cream or good-quality vanilla ice cream.
Ingredients
Method
- 170 g good-quality 70 percent cocoa solids chocolate
- 170 g unsalted butter, chopped
- 250 g caster sugar
- 3 free-range eggs
- 1 T large Woolworths Miso Tasty white miso
- 115 g flour
- 50 g walnuts, roughly chopped (optional)
Method
Ingredients
1. Preheat the oven to 160°C fan/180°C. Line a 20 cm square brownie tin with baking paper. Set a heatproof bowl over a saucepan of simmering water over a medium heat. Break the chocolate into the bowl and melt it with the butter into a thick sauce. Remove from the pan to cool.
2. In a medium bowl, whisk together the sugar and eggs with an electric beater until it foams. Now mix in the chocolatey butter to combine. To add the miso, scoop 2 T batter into a small bowl and blend in the miso paste until completely smooth. Pour it all back into the main bowl of brownie batter and stir together well. Stir in the flour and the walnuts, if using.
3. Pour the batter into the prepared tin. Bake for 18–21 minutes, then remove from the oven. Leave to cool for 5 minutes before transferring to a cooling rack, still in a single piece and inside the baking paper that lined the tin. It will stay a little fragile until completely cooled and will have a soft fudgy consistency inside. Serve with crème fraîche, whipped cream or ice cream, or with a hot cup of coffee.
Find more brownie recipes here
Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones
There are no comments yet.
