Description
Decadent Miso Caramel Soy Sauce Brownies combine the rich flavors of caramelized sugar, umami-packed miso, and deep cocoa with the slight saltiness of soy sauce for an irresistible dessert that balances sweetness and savory notes perfectly.
Ingredients
Units
Scale
Miso Caramel
- 1 cup white sugar (200 g)
- 7 tablespoons unsalted butter
- 2 tablespoons red miso or 3 tablespoons white or yellow miso
Brownie Batter
- 4 large eggs, cold from refrigerator
- 4 teaspoons soy sauce
- 1 tablespoon vanilla extract
- 1 cup Dutch-process cocoa powder (110 g)
- 1 cup unsalted butter (2 sticks or 225 g)
- 2 cups white sugar (400 g)
- 1 1/4 cups all-purpose flour (175 g)
- 1/2 teaspoon baking powder
- 2 cups chocolate chips or chopped chocolate (340 g)
Instructions
- Make the miso caramel: Place the white sugar in a large skillet or sauté pan over high heat. Stir frequently with a wooden spoon until the sugar begins to melt, then reduce to medium-low heat. Continue cooking until the sugar fully melts and turns a golden caramel brown.
- Incorporate butter and miso: Remove the pan from heat and carefully whisk in the unsalted butter and miso. Be cautious as the caramel will bubble and sputter. If the mixture hardens, gently reheat until smooth. Set aside to cool.
- Prepare the baking pan and preheat oven: Preheat your oven to 350°F (175°C). Lightly spray or brush a 9 x 13 x 2-inch baking pan with cooking oil and line it with parchment paper.
- Mix wet ingredients: In a mixing bowl, whisk together the cold eggs, soy sauce, and vanilla extract until uniform in color.
- Add cocoa to eggs: Stir the Dutch-process cocoa powder into the egg mixture until a smooth paste forms.
- Melt butter and combine with sugar: Melt the unsalted butter either in a microwave-safe bowl or over the stove. Stir in the white sugar until well combined.
- Combine butter-sugar with cocoa mixture: Pour the butter and sugar mixture into the cocoa-egg paste and stir gently to combine.
- Add dry ingredients: Fold in the all-purpose flour and baking powder carefully, mixing just until the flour is mostly incorporated with a few streaks remaining.
- Fold in chocolate chips: Add the chocolate chips or chopped chocolate and fold them evenly through the batter until fully distributed and the flour is absorbed.
- Layer the batter and caramel: Spread about half of the brownie batter evenly into the prepared pan. Spoon the cooled miso caramel over this layer and spread it gently to the edges. Then carefully spoon the remaining brownie batter on top of the caramel, spreading it evenly without mixing layers.
- Rest and bake: Let the layered batter sit for 1 to 2 minutes until the top batter surface develops a glossy sheen. Bake in the preheated oven for 23 to 27 minutes. Test doneness by inserting a toothpick in several places; it should come out clean except for some melted chocolate spots. Avoid overbaking to retain fudgy texture.
- Cool and serve: Allow the brownies to cool completely in the pan, preferably overnight for best flavor and texture. Once cooled, cut into 36 smaller 1 x 2-inch pieces or larger if preferred, and serve.
Notes
- These brownies are very rich; cutting them into smaller 1 x 2-inch pieces (36 total) helps with portion control.
- Allowing the brownies to rest overnight enhances their flavor and texture but they are delicious when served the same day.
- If caramel hardens during mixing, gently reheat until smooth to avoid lumps.
- Use parchment paper for easy removal and clean slicing.
Nutrition
- Serving Size: 1 brownie (approximately 39 g)
- Calories: 205 kcal
- Sugar: 21.7 g
- Sodium: 136 mg
- Fat: 10.8 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2.1 g
- Cholesterol: 42 mg
