Since this article about miso in desserts appeared in the Wall Street Journal in May, miso has popped up all over the blogosphere in cakes, ice-cream, cheesecakes, cookies... All this suits me perfectly as my job is miso-centric. And yet, given that my job is miso-centric, it took me far too long to doing any baking with miso in. A miso ice-cream experiment was so delicious that I now appear to be on a bit of a roll.
This miso brownie recipe was taken directly from the original article on the Wall Street Journal. Miso adds the saltiness adored by everyone in the salted-caramel craze, but also brings a super squidgy, luxurious texture, with a smooth butteriness thrown in too, just for good measure. Miso is pretty magic.
I'm not going to lie: these brownies aren't as good as these ones I made a few weeks ago. They're different. Interesting. But in a good way. They may be better described as a take on a chocolate fudge cake, rather than a chocolate brownie. Hopefully that will help you manage your expectations! Salty, sweet, rich, and bouncy. Perfect with a drizzle of salted caramel, to add to that lusted after salty miso-ness even more.
The recipe can be found here - let me know if you try any of the others! I'd love to hear how you get on baking with miso!