Miso Brownie
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Ingredients
- 175 grams salted butter, cubed
- 225 grams dark chocolate, chopped
- 380 grams caster sugar
- 3 large eggs, size 7
- 3 tablespoons white miso paste
- 85 grams good-quality cocoa
- 120 grams plain flour
- ½ teaspoon salt
- 100 grams white chocolate, chopped
Instructions
6 steps
- 1
Equipment - Line a 20cm x 20cm brownie tin with baking paper.
- 2
Preheat the oven to 175°C regular bake.
- 3
Place the butter and 115 grams of the dark chocolate in a heatproof bowl set over a pot of simmering water. Stir frequently until the butter and chocolate has melted.
- 4
Remove from the heat and add the sugar, eggs and miso paste. Sift in the dry ingredients and mix until well combined. Fold through the white chocolate and the remaining dark chocolate.
- 5
Pour into the prepared brownie tin and smooth out evenly. Bake for 25-30 minutes, or until the top is dry but still has a slight wobble.
- 6
Cool then cover and chill in the refrigerator before cutting into small squares.
Progress
0 / 6 steps
