Miso Caramel Brownies

Name: Miso Caramel Brownies
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 16 servings
Cuisine: Fusion
Ingredients: 1 cup unsalted butter, plus extra for greasing; 8 oz dark chocolate (70% cocoa), chopped; 1 1/2 cups granulated sugar; 3 large eggs, room temperature; 2 tsp vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 tsp fine sea salt; 1/2 cup heavy cream; 1/2 cup brown sugar, packed; 3 tbsp white miso paste; to taste flaky sea salt (for garnish)

Decadent chocolate brownies with a savory-sweet miso caramel swirl that adds depth, complexity, and an irresistible umami quality to this classic dessert.

60 minMediumServes 16320 cal/serving

FusionDessertOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

1 cup unsalted butter, plus extra for greasing
8 oz dark chocolate (70% cocoa), chopped
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp fine sea salt
1/2 cup heavy cream
1/2 cup brown sugar, packed
3 tbsp white miso paste
to taste flaky sea salt (for garnish)

Instructions

1

Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2

In a medium saucepan, combine the 1 cup plus extra for greasing unsalted butter and 8 oz chopped dark chocolate (70% cocoa). Melt over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.
3

While the chocolate mixture cools, make the miso caramel. In a small saucepan, combine the 1/2 cup heavy cream, 1/2 cup packed brown sugar, and 2 tablespoons of unsalted butter. Heat over medium, stirring until the sugar dissolves.
4

Once the sugar has dissolved, remove from heat and whisk in the 3 tbsp white miso paste until smooth. Set aside to cool slightly.
5

Return to the brownie batter. Add the 1 1/2 cups granulated sugar to the cooled chocolate mixture and whisk until combined.
6

Add the 3 room temperature large eggs one at a time, whisking well after each addition. Stir in the 2 tsp vanilla extract.
7

In a separate bowl, whisk together the 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 tsp fine sea salt.
8

Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.
9

Pour about two-thirds of the brownie batter into the prepared pan and spread evenly.
10

Drizzle about half of the miso caramel over the brownie batter, then carefully pour the remaining brownie batter on top.
11

Dollop the remaining miso caramel on top, then use a knife or skewer to swirl the caramel into the brownie batter, creating a marbled effect.
12

Bake for 30-35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter).
13

While still warm, sprinkle with to taste flaky sea salt (for garnish) if desired.
14

Allow to cool completely in the pan on a wire rack before cutting into squares.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Questions

What oven temperature does Miso Caramel Brownies need?

For Miso Caramel Brownies, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 35 minutes, in step 12.

Does room temperature really matter in Miso Caramel Brownies?

Step 6 reads: "Add the 3 room temperature large eggs one at a time, whisking well after each addition." It does at step 6. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

What equipment do I need for Miso Caramel Brownies?

Beyond a knife and a board, the method uses skewers (step 11) and parchment paper (step 1).

Is there a substitute for miso in Miso Caramel Brownies?

The entry for Miso Caramel Brownies calls for 3 tbsp white miso paste. In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Can I make Miso Caramel Brownies dairy-free?

Yes. The dairy in Miso Caramel Brownies is 1 cup unsalted butter, plus extra for greasing, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Miso Caramel Brownies vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup unsalted butter, plus extra for greasing, 1/2 cup heavy cream and 3 large eggs, room temperature. For fully plant-based entries, see the vegan dessert collection.

Can I start Miso Caramel Brownies the day before?

Yes. Step 12 is a built-in pause of 35 minutes: "Bake for 30-35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs (not wet batter)." Do everything up to that point ahead of time and pick up at step 13 when you are ready to finish.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.