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fudgy miso brownies with sea salt

by Jackie Newgent  |  September 20, 2020  |  0 Comments

All the way from Ireland, my friend John sent me a recipe for salted miso brownies to try. Of course, I needed to Americanize the recipe measurements … because that’s still what we do here in the states. And, I added my own twists … because that’s what I do. For some reason, I can’t simply make a recipe the way the recipe is written. My creative side can’t seem to contain itself!

So, what did I tweak to make these fudgy miso brownies with sea salt delicious in my own way? I changed the type of oil and flour for a health-friendlier profile; added cocoa powder and vanilla extract for enhanced flavor; and used plant-based milk instead of water for a touch of creaminess. I kept the muscovado sugar (Whole Foods Market usually carries it, by the way) since it’s rich tasting and unrefined; but if you can’t find it, try replacing it with demerara, turbinado, or light brown sugar. The end result is still 100% plant-based and sooo fudgy.

And yes, I definitely kept the miso … it’s the “secret” ingredient to these brownies, after all. Using miso might seem odd at first since it’s a fermented food. But it creates that hard-to-describe salty taste balance with a hint of earthy savoriness!

Not convinced? Use a little less miso in these fudgy miso brownies with sea salt. Really, really not convinced? Perhaps swap seedless raspberry jam in place of part or all of the miso for a berry accent. Any way you bake ‘em, these crinkly-topped, super fudgy brownies are a scrumptious special occasion treat! (Hint: Try them straight from the freezer. Yum!)

fudgy miso brownies with sea salt

Yield: 16 servings

Serving Size: 1 brownie

fudgy miso brownies with sea salt


  • ¼ cup ground chia seeds (35g)
  • 1 cup plain unsweetened plant-based milk, such as oatmilk or flaxmilk (240ml)
  • 3 tablespoons organic white (shiro) miso
  • 1 teaspoon pure vanilla extract
  • 8 ounces bittersweet chocolate (about 65% cacao), coarsely chopped (225g)
  • 2/3 cup high-oleic sunflower oil or avocado oil (150g)
  • 14 ounces light brown muscovado sugar (400g)
  • 2.8 ounces whole-wheat pastry flour (80g)
  • 1.4 ounces unsweetened cocoa powder (40g)
  • 1 teaspoon sea salt flakes, divided


  1. Heat the oven to 400°F (205°C). Line an 8-inch square baking pan with unbleached parchment paper.
  2. In a medium bowl, stir together the ground chia seeds, plant-based milk, miso, and vanilla until evenly combined. Set aside.
  3. Melt the chocolate with the oil in a double boiler (or bowl set over a saucepan with simmering water). Transfer the melted chocolate mixture to a large bowl. Stir in the sugar, flour, cocoa powder, and ½ teaspoon of the sea salt until evenly combined. Stir in the chia-miso mixture until evenly combined. Transfer the batter to the lined baking pan and tap or shake the pan on the countertop to assure the batter is level.
  4. Bake until the brownies are crisped around the edges, about 40 to 45 minutes. Sprinkle with the remaining ½ teaspoon sea salt. Let cool completely on a rack. (Note: Brownies will firm up when cool.) Cut into 16 squares and serve---or store for up to 2 weeks in the refrigerator or up to 2 months in the freezer.


Per serving: 300 calories, 16g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 190mg sodium, 39g total carbohydrate, 3g dietary fiber, 31g total sugars includes 25g added sugars, 2g protein

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