Salted Miso Brownies Recipes
SALTED MISO BROWNIES
Check out this perfect brownie, which is dense and fudgy thanks to chia seeds; rich, but not sickeningly so; and has a salted caramel-like flavor that comes from using white miso and salt.
Provided by Meera Sodha
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F and line an 8-inch x 8-inch cake pan with parchment paper. In a small bowl, mix the ground chia seeds with 1 cup plus 2 tbsp of water and set aside.
- Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat. Mix in the sugar, flour, and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined pan and gently shake to distribute the mixture.
- Place on the middle shelf of the oven for 45 minutes or until firm to the touch around the edges with a slight wobble in the middle, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.
MISO WALNUT BROWNIES
Miso is typically used in savory applications, like soups, dressings and sauces. However, its saltiness belies a sweet side just waiting to boost flavor in desserts. It's no secret that salt is an important component when it comes to baking. This recipe replaces the usual granular stuff in the batter with a generous amount of mild white miso, which amps up the chocolate and brings a sharper contrast to the sweetness. Somewhere between fudgy and cakey, these brownies get another dimension of texture from crunchy walnuts. The final flourish is a drizzle of miso glaze, which takes the salty-sweet pairing to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 24 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray.
- Whisk together the flour and cocoa powder in a medium bowl. Set aside.
- Melt the butter and chocolate in a large pot over medium heat, stirring frequently. Add 1/3 cup of the miso and whisk until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Add the flour mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 33 to 36 minutes.
- Let the brownies cool completely in the pan on a wire rack, about 2 hours. Use the foil overhang to help lift them out of the pan.
- Just before serving, whisk the confectioners' sugar, remaining 2 tablespoons miso and 1 tablespoon water in another medium bowl until smooth. Drizzle the glaze over the top of the brownies then cut into 24 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.
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- Preheat the oven to 400°F and line an 8-inch x 8-inch cake pan with parchment paper. In a small bowl, mix the ground chia seeds with 1 cup + 2 tbsp of water and set aside.
- Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat. Mix in the sugar, flour, and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined pan and gently shake to distribute the mixture.
- Place on the middle shelf of the oven for 45 minutes or until firm to the touch around the edges with a slight wobble in the middle, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.
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