My palate tends to veer to the flavours of the Mediterranean and Middle East so I am a bit late when it comes to cooking with miso. I have been wanting to use it for a while but never really got round to go find some. It was however an episode of The Great Australian Bake Off in which a contestant made Chocolate Miso Brownies that had me go hunting for miso so that I could bake some brownies.
Salt and sweet is usually a winning combination but I was concerned that the savoury saltiness of the miso would overpower but I was quite amazed at how well it works with the chocolate. The savoury (umami) flavour of the miso adds a depth of flavour to the brownies which is really delicious and also intensifies the chocolate flavour. I also found the texture of the crumb to be softer and smoother than a usual brownie.
I used red miso in the recipe for the only reason that it was the only type I could find. As it has the deepest flavour you might have to increase the weight if you use white or yellow miso as these have a less intense flavour than red. And of course depending on your taste. You get white, yellow and red miso and I found this handy description of each on The Kitchn:
White Miso: This miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste. It’s best used in condiments like mayo or salad dressings, or in light sauces.
Yellow Miso: Yellow miso is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can be yellow to light brown in color. This miso has a mild, earthy flavor and is better for general use in not only condiments, but soup, marinades, and glazes.
Red Miso: This is also typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes.
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- 200g dark chocolate, chopped
- 250g butter
- 265g light brown sugar
- 4 eggs
- 1 tsp vanilla extract
- 70g red miso
- 200g cake flour
- 2 tbsp cocoa
- ½ tsp baking powder
- Preheat oven to 160°C.
- Line and grease a 20cm square cake tin.
- Place the chocolate and butter in a small saucepan and melt over a low heat while stirring.
- Allow to cool slightly.
- Place the brown sugar, eggs, vanilla extract and miso in a bowl and whisk until combined
- Stir in the melted chocolate and mix until combined.
- Sift the flour, cocoa, and baking powder and add to the chocolate and eggs and mix well.
- Pour into the greased tin and bake for 40 minutes until set.
- Insert a skewer or toothpick in the centre. Remove the skewer and run your thumb and finger along it. If the mixture on the skewer is moist and forms a ball when your rub your thumb and finger together, it is ready.
- If you like brunchies less fudgy, bake for an extra 5–10 minutes.
- Allow to cool in tin
- Remove from the tin and slice into squares.
- Dust with a light dusting of cocoa if desired.