Salted Miso Brownies Recipes

SALTED MISO BROWNIES

Steps:

• Preheat the oven to 400°F and line an 8-inch x 8-inch cake pan with parchment paper. In a small bowl, mix the ground chia seeds with 1 cup plus 2 tbsp of water and set aside.
• Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat. Mix in the sugar, flour, and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined pan and gently shake to distribute the mixture.
• Place on the middle shelf of the oven for 45 minutes or until firm to the touch around the edges with a slight wobble in the middle, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.

SALTED CARAMEL BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Grease then line a 23cm square traybake tin with baking parchment.
• Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
• Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
• In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula.
• Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
• Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
• Let it cool completely in the tin, then cut into squares.