The miso adds a lovely umami flavour to this double chocolate brownie. Cut it into very small squares as it’s intensely rich.
175 grams salted butter, cubed
225 grams dark chocolate, chopped
380 grams caster sugar
3 large eggs, size 7
3 tablespoons white miso paste
85 grams good-quality cocoa
120 grams plain flour
½ teaspoon salt
100 grams white chocolate, chopped
Huge apologies! In the printed version of this recipe, the sugar was accidentally omitted. This version, with the sugar included, is correct and will result in a beautiful, rich brownie.
Equipment: Line a 20cm x 20cm brownie tin with baking paper.
Preheat the oven to 175°C regular bake.
Place the butter and 115 grams of the dark chocolate in a heatproof bowl set over a pot of simmering water. Stir frequently until the butter and chocolate has melted.
Remove from the heat and add the sugar, eggs and miso paste. Sift in the dry ingredients and mix until well combined. Fold through the white chocolate and the remaining dark chocolate.
Pour into the prepared brownie tin and smooth out evenly. Bake for 25-30 minutes, or until the top is dry but still has a slight wobble.
Cool then cover and chill in the refrigerator before cutting into small squares.
Makes 25-30 squares