Description
Miso caramel brownies blend salty-sweet magic that’ll make your taste buds dance with delight. Creamy caramel and umami miso create a rich, indulgent treat perfect for sharing with friends.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
Supporting Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Caramel Ingredients:
- ½ cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- ¼ cup heavy cream
- 1 tablespoon white miso paste
Instructions
- Craft your golden caramel by heating ½ cup sugar and 2 tablespoons water in a saucepan over medium heat. Watch carefully as the mixture transforms into a rich amber color, gently swirling the pan.
- Remove caramel from heat and carefully stir in 2 tablespoons butter and ¼ cup heavy cream. The mixture will bubble dramatically, so be cautious.
- Whisk 1 tablespoon white miso paste into the warm caramel until completely smooth. Set aside to cool completely at room temperature.
- Preheat your oven to precisely 350°F and line an 8×8-inch pan with parchment paper, allowing slight overhang for easy removal.
- Melt ½ cup butter in a medium saucepan over low heat until just liquefied. Remove from heat immediately.
- Vigorously whisk 1 cup sugar into the warm butter until the mixture looks glossy and well-combined.
- Add 2 eggs one at a time, mixing thoroughly after each addition to ensure a silky texture.
- Stir 1 teaspoon vanilla extract into the wet mixture until fully incorporated.
- Sift ⅓ cup cocoa powder, ½ cup flour, and ¼ teaspoon salt directly into the batter. Fold gently until just combined, avoiding overmixing.
- Transfer batter to the prepared pan, spreading evenly with a spatula.
- Drizzle the cooled miso caramel across the brownie batter. Use a knife to create gentle swirling patterns.
- Bake at 350°F for 25-30 minutes, checking at 25 minutes with a toothpick. The pick should emerge with a few moist crumbs.
- Allow brownies to cool completely in the pan for at least 2 hours before slicing into squares.
Notes
- Let the caramel cool completely before swirling to prevent burning and ensure beautiful marbling in the brownies.
- Sift the dry ingredients to eliminate any lumps and create a smoother, more consistent brownie texture.
- Use white miso for a mild, slightly sweet flavor that complements the caramel without overpowering the chocolate.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 8
- Calories: 269 kcal
- Sugar: 26 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg