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!)
- 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
- Heat the oven to 400°F (205°C). Line an 8-inch square baking pan with unbleached parchment paper.
- In a medium bowl, stir together the ground chia seeds, plant-based milk, miso, and vanilla until evenly combined. Set aside.
- 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.
- 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