Nutty Miso Brownies
These nutty miso brownies are pretty special in both taste and texture.
Ingredients
- 300 g unsalted butter
- 225 g dark cooking chocolate 70% (I use Green and Black’s)
- 300 g golden caster sugar
- 6 eggs
- 105 g plain flour
- 35 g cocoa powder
- 60 g milk chocolate chips
- 2 tbsp white miso paste
- 130 g mixed nuts chopped
Instructions
- Preheat the oven to 180°C / 350°F / gas 4. Prepare your lined tin.
- Place the butter in a heatproof bowl along with the dark chocolate. Place a small amount of boiling water into a saucepan and rest the heatproof bowl with the butter and chocolate on top, then melt the contents on a low heat. You don’t want the water to boil. Once melted set aside.
- Add your sugar and eggs to an electric mixer and whisk for about 2 minutes until it’s nice and frothy.
- Pour the chocolate mixture into the egg mixture along with the miso paste and mix for a few minutes or until everything is combined.
- Sift the flour and and cocoa powder into your mixture and stir with a wooden spoon until you have a nice thick batter and everything is combined.
- Pour all the mixture evenly into a prepared tin, gently bang the tin on the work surface to get rid of any air bubbles.
- Scatter the nuts on top of the mixture.
- Bake in the oven for 25-30 minutes, make sure you check them with a metal skewer and the mixture is not too moist.
- Let the brownies cool down it the tin, once cooled cut up in to squares.
- Serve hot or cold with vanilla ice cream. Enjoy!
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