Miso Caramel Brownies

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.

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.

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.

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

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

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

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.

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

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

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

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.

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).

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

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