Brown Butter-Miso Brownies

I don’t think there’s a single brownie I’d hate… and these “Brown Butter-Miso Brownies” might be impossible to hate.

Lately, I’ve been chasing any new recipe that I can throw a couple of tablespoons of miso into. It wasn’t until this year that I understood the impact miso can have on a dish. I’ll be honest in saying the only context in which I recognized miso was the “miso soup” I’d get with my meal at the Japanese Restaurant

Let me quickly explain that miso is a true star. Why?This delectable fermented paste brings an umami flavor to almost any dish aka the savoriness that leaves your tastebuds actually begging for more. Thanks to miso, and the browned butter, these brownies have layers upon layers of depth, flavor, and sweetness. Enjoy!

Brown Butter-Miso Brownies

INGREDIENTS

{Dry mix}

• ¾ cup all-purpose flour, plus 2 tablespoons

• ¼ cup cocoa powder

• 1 teaspoon baking powder

• 1/2 cup-1 cup chocolate chunks

{Wet mix}

• 1/2 cup butter (vegan or not), unsalted

• 1/4 cup chopped pecans (necessary if using vegan butter)

• 3 1/2 tbsp white miso paste

• 1 cup white sugar

• 2 flax eggs or regular (see notes)

• 2 tbsp oat milk

• 2 tsp vanilla extract

• 1/2 cup chocolate, melted

DIRECTIONS

1. Preheat oven to 350f

2. Begin to brown butter; if using a dairy-based butter stick, melt the butter in a pot until dark specs can be seen and a nutty aroma can be smelled. If using a vegan butter stick, melt the butter in a pot. Add the 1/4 cup of chopped pecans and simmer for 10-15 minutes until an amber color can be seen and a nutty aroma is present

3. Once butter is browned, stir in the miso paste and mix until combined (if the paste clumps up that it okay, we will strain ~and reserve~ the remaining miso (and pecans if using the vegan method) of the browned miso butter)

4. In a medium bowl; add the sugar and browned miso butter with the 2 tbsp of milk. Whisk until smooth. Add the vanilla extract, flax eggs, and melted chocolate until well combined.

5. In a large bowl, sift the flour, cocoa powder, and baking powder.

6. Fold in the wet ingredients into the. dry until just combined (do not over-mix)

7. Stir in the reserved miso paste (and pecans if you went with the vegan method) and chocolate chunks

8. Pour the batter into an 8x8 parchment-lined baking dish; smooth the top with a spatula

9. Bake for 30-35 mins; let cool

10. Slice and sprinkle with flakey sea salt and a tahini drizzle (see notes)

11. Dive in!

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{NOTES}

1. Tahini Glaze

INGREDIENTS

• 1/4 cup tahini

• 1 tbsp confectioners sugar

• 1-2 tbsp water (to thin)

DIRECTIONS

1. Mix all in a dish until just combined and slightly runny.

2. Flax Egg

INGREDIENTS

• 2 tbsp flax meal

• 6 tbsp water

DIRECTIONS

1. Mix the flax meal and water in a dish until combined; set aside for 10-15 minutes until mixture is gelatinous