I’ve been seeing a lot of miso chocolate combos recently and what can I say, I feel * inspired *. I always use the BBC Good Food brownie recipe and cannot be swayed, so that’s what these salty-sweet goodies are based on. It might seem like a lot of extra faff to make the miso caramel, but it adds an extra element to these gooey brownies and takes away from some of the cloying sweetness. If you want to cheat a little bit, you can use a tin of Carnation and mix in the extra miso and salt.
For the brownies:
85g plain flour
40g cocoa powder
275g golden caster sugar
185g 70% dark chocolate
50g milk chocolate
185g unsalted butter
For the salted miso caramel:
40ml double cream
15g unsalted butter
60g caster sugar
40g golden syrup
2 tsp miso paste
1/2 a tsp salt
- Start by making your salted caramel. Heat the sugar and golden syrup in a medium heavy-based pan on a medium heat, swirling the mixture gently until the sugar is completely dissolved. Stir in the cream, then take off the heat and whisk in the butter, salt and miso.
- Pour into a roughly 20 x 30cm greased & lined baking tray and place in the fridge while you get on with the brownies.
- Preheat the oven to 160 degrees. Then line a 20 x 20cm square or roughly the same with baking paper.
- Set a small pan of water to boil with a bowl on top, making sure the bowl doesn’t touch the water. Add the butter and chocolate, chopped into roughly similar sized chunks, and slowly melt them together until they form a glossy sauce. Be careful not to let the mixture get too hot – remove the pan from the heat once the water has boiled and keep occasionally stirring. Then set aside to cool.
- Crack the eggs into a large bowl and tip in all of the golden caster sugar. Using an electric whisk, whizz the eggs and sugar for at least 5 minutes. This is how you’ll get that lovely crackly top and fudgey interior! If you’re whisking by hand you’ll need to up to time to about 8-10 minutes. The mixture should look like a really thick milkshake by the time you’re done with it.
- Then slowly and gently fold in the chocolate butter mixture until completely combined.
- Sift in the flour and cocoa powder and add about 1/4 tsp salt.
- Fold together, then add the chopped chocolate and cashews.
- Tip into the lined tray, then remove the caramel from the fridge.
- Scoop dollops of caramel off the tray with a teaspoon and dot on top of the brownie mixture. Then, using a chopstick, swirl the caramel into the mixture to make a pretty pattern on top.
- Bake for 25 minutes, then remove from the oven. Shake the tin gently – if the middle is still very wobbly then cook for another 5 minutes. Leave to cool completely in the tin before cutting into slices.