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5 Amazing Miso Caramel Brownies Flavor Secrets

Miso Caramel Brownies
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You will love these Miso Caramel Brownies. They offer a unique twist on a classic dessert, balancing deep chocolate flavor with the salty-sweet complexity of miso caramel. Anya made this recipe for the group, blending her careful touch with bold flavors.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup white or yellow miso paste (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1/2 cup granulated sugar (for caramel)
  • 1/4 cup water (for caramel)
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the butter in a saucepan over medium heat until it starts to foam. Remove from heat.
  3. Whisk the granulated sugar and brown sugar into the melted butter until well combined.
  4. Beat in the eggs one at a time until the batter is smooth and glossy. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the cocoa powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the chocolate chips, if using. Spread the batter evenly into the prepared pan.
  7. Prepare the Miso Caramel: In a small, heavy-bottomed saucepan, combine the 1/2 cup sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. Watch closely to prevent burning.
  8. Remove the caramel from the heat. Carefully whisk in the heavy cream (it will bubble). Add the miso paste and whisk until smooth.
  9. Drizzle spoonfuls of the warm miso caramel over the brownie batter. Use a knife to gently swirl the caramel through the batter.
  10. Bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly fudgy.
  11. Let the brownies cool completely in the pan before lifting them out using the parchment overhang. Cut into squares.

Notes

  • Using white or yellow miso provides a milder, sweeter flavor suited for caramel.
  • For fudgier brownies, slightly underbake them.
  • Cool the brownies completely before cutting for clean squares.
  • You can skip the chocolate chips if you want the miso caramel flavor to stand out more.

Nutrition

Find it online: https://savorsensations.com/miso-caramel-brownies-recipe/