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5 from 2 votes

Fudgy and Gooey Chocolate Miso Brownies Recipe!

This one bowl miso brownies recipe is the perfect brownie recipe. A blend of dark chocolate chips and white miso paste, the umami flavor pairs with the chocolate to create delicious fudgy miso brownies.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Baked Goods, Dessert
Cuisine: American, Japanese
Diet: Gluten Free, Vegetarian
Servings: 12 People
Calories: 261kcal
Author: Laura Sirkovsky-Kauffman

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Spatula Rubber
  • 1 Baking tin 8x8 or 9x13

Ingredients

  • 3 Eggs
  • 8 tablespoon Unsalted Butter
  • ¼ Cup Cocoa Powder
  • ½ Cup Gluten Free Flour I use King Arthur Measure for Measure flour but you can use regular AP flour if you are not Gluten Free
  • 1 Cup Dark Chocolate Chips
  • 4 tablespoon Miso Paste White Miso Paste
  • 1 Cup Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  • Combining the Butter and Chocolate: In a large mixing bowl (use heat-proof bowl) melt the butter in a microwavable safe bowl. Once the butter is completely melted, add the chocolate chips to the bowl and whisk together. They should all melt to form a beautiful chocolatey mix. 
  • Adding the Sugar, Vanilla, Miso, and Eggs: Add the miso first and whisk. Whisk in the sugar. Then add the eggs one at a time (or all at once) and whisk until the batter thickens. Finally add the vanilla and whisk once more.
  • Mixing in the dry ingredients: Add the flour and cocoa powder to the brownie batter. Switch out the whisk for a spatula now and fold in the ingredients. Once they are practically all mixed in. 
  • Baking: Set the oven to 350°F. Create a prepared pan by lining a baking dish (I used 9×13 but you can use 8×8) with parchment paper (it is easier if you grease the bottom first). Place mixture into the baking dish and smooth the top with a rubber spatula or palette knife. Place the baking dish onto the middle shelf of the oven. If you are using a 9×13, bake for 28 minutes. If you are using an 8×8 bake for 40-45 minutes. Check for doneness when removing from the oven with a toothpick. If you want them to cook up a bit more, place back in for 3 minutes at a time. Allow them to cool before you cut into them. The color will be a dark brown with a few cracks on the top.

Notes

If you want some extra saltiness to your brownies, use sea salt flakes on top or kosher salt before you put the lined tin into the oven. 
These brownies would go amazingly with ice cream, a salted caramel, or my miso caramel. 

Nutrition

Calories: 261kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 245mg | Potassium: 152mg | Fiber: 2g | Sugar: 22g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg