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Gooey Fudgy Miso Brownies
A recipe for Gooey Fudgy Miso Brownies from the cookbook, Modern Asian Baking at Home! These chocolate-packed brownies have a light and slightly chewy texture.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 9 Brownies
Course:
Dessert
Cuisine:
International
Ingredients
- 1/2 cup (1 stick or 112 grams) unsalted butter softened at room temperature
- 1 cup (200 grams) granulated sugar
- 2 medium eggs (about 3 1/2 ounces or 100 grams)
- 1 tablespoon (16 grams) miso or to taste
- 1 teaspoon vanilla extract
- 8 ounces (228 grams) high-quality semisweet chocolate chopped
- 1/2 cup (120 milliliters) milk
- 1 cup (120 grams) glutinous rice flour
- 1/4 cup (20 grams) Dutch-processed cocoa powder
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4) and place a rack in the center.
- Line an 8 inch (20.5 centimeter)-square baking pan with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar until well incorporated.
- Add the eggs, miso, and vanilla extract and mix until well combined, scraping the sides of the bowl as needed. It’s okay if the mixture looks oily and gritty at this point.
- Melt half of the chocolate with a double boiler or inthe microwave in 20-second bursts. Set the other half of the chocolate aside.
- Add the melted chocolate and milk to the stand mixer and mix on low speed until incorporated.
- Sift in the flour and cocoa powder. Using a flexible spatula, fold to combine. Do not overmix the brownie mixture. Fold the remaining chocolate chunks into the batter.
- Transfer the batter to the prepared baking pan. Be sure to spread the brownie mixture evenly, covering every corner of the pan.
- Bake for about 50 to 60 minutes, until an inserted toothpick (or bamboo stick) comes out clean.
- Cool completely at room temperature. Slice into nine even pieces.
- Store leftover brownies in an airtight container and consume within a few days.
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