Gooey Gooey Miso Brownies are a twist on the savory classic

The recipe comes from Kat Lieu’s new cookbook “Modern Asian Baking at Home”. #newdaynw

SEATTLE – Brownies are delicious on their own, but sometimes it’s fun to experiment when baking and switch things up!

Cookbook author Kat Lieu joined us to share a recipe for fudgy, gooey miso brownies that can be found in her book, “Modern Asian Baking at Home.”

MISO AND FUDGY BROWNIES

My boys (and by boys I mean my son and husband) love brownies. I, on the other hand, have always had a love-hate relationship with them (the brownies, not my son and my husband). I’ll crave brownies, then bite into one and find it too sweet, rich, and filling. If only brownies could be lighter, yet bursting with chocolate!

These fudgy, gluten-free miso brownies are the answer. They are decadent but a bit lighter and fluffier than your typical brownies. Plus, the balancing miso adds layers of depth and umami.

Serving: 9 brownies | Preparation time: 15 minutes | Cooking time: about 60 minutes

  • 1/2 cup (112 g) softened butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs (about 100g)
  • 1 tablespoon miso, to taste
  • 1 teaspoon vanilla extract
  • 8 oz (228 g) high quality semi-sweet chocolate, chopped
  • 1/2 cup (120g) milk
  • 1 cup (120g) glutinous rice flour
  • 1/4 cup (30 g) Dutch cocoa powder
  1. Preheat the oven to 350°F (180°C) with a rack in the middle.
  2. Line an 8-inch (20 cm) square pan with parchment paper.
  3. 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 down the sides of the bowl as needed. It’s okay if the mixture looks oily and gritty at this point.
  4. Melt half the chocolate in a bain-marie or in the microwave in 20-second increments. Reserve the other half of the chocolate.
  5. Add melted chocolate and milk to stand mixer and mix on low speed until incorporated. Sift the flour and cocoa powder. Using a flexible spatula, fold to combine. Do not over mix the brownie mixture. Fold the chocolate pieces into the batter.
  6. Transfer the batter to the prepared pan. Be sure to spread the brownie mixture evenly, covering all corners of the pan. Bake for about 50-60 minutes, until an inserted toothpick (or bamboo stick) comes out clean.
  7. Cool completely to room temperature. Cut into 9 equal pieces.
  8. Store leftover brownies in an airtight container and consume them within a few days.

Point: To change up the flavor of your mochi brownies, try adding a tablespoon of tahini or nut butter of your choice to the batter for a nutty kick.

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Segment producer Joseph Suttner. Watch New Day Northwest 11 a m on weekdays KING 5 and live stream on KING5.com. Contact New Day.

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