Chocolate brownies are familiar ground. But add miso to salted caramel, and the familiar suddenly tastes deeper, richer and more rounded. This version keeps everything people love about fudgy brownies - dense centres, crisp edges, intense chocolate - while adding a quiet umami note that sharpens sweetness rather than overwhelming it. It's a quiet twist that fits right into modern baking where flavour balance is central, as much as indulgence is.
Why miso in brownies?
White or yellow miso does not make the brownies savoury. It adds a great enhancement to caramel's richness of butter and deeps chocolate flavor much like salt does-only with more complexity.
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Ingredients
For the brownie base
1 cup (2 sticks) unsalted butter
8 oz semi-sweet or dark chocolate, chopped
1½ cups granulated sugar
½ cup brown sugar
4 large eggs
1 tsp vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp salt
For the swirl use ½ cup salted caramel sauce and 1½ tsp white or yellow miso paste. Finish it by using flaky sea salt.
Method
Oven preheat to 175°C, or 350°F. Line an 8×8-inch baking tin with parchment paper.
Melt the butter and chocolate together over low heat, stirring until smooth. Let it cool a bit.
Whisk both sugars in until incorporated.
Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Stir in the vanilla extract.
Sift in the flour, cocoa powder and salt. Fold gently until just combined and do not overmix.
Finally, pour the batter into the prepared tin and level the surface.
In a small bowl, whisk together the salted caramel and miso paste until smooth.
Spoon the miso caramel over the brownie batter. Swirl lightly, using a knife.
Sprinkle with some flaky sea salt on top.
Bake for 30–35 minutes, until the edges are set and the centre remains slightly soft.
Cool completely, then slice.
Texture & flavour notes
They remain fudgy in the middle and are not at all cakey.
Miso provides depth, not saltiness.
Caramel pockets are still somewhat intact and don't melt into the batter.
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How to serve?
Warm, with vanilla ice cream
Plain, cut into neat squares
Extra drizzle of caramel and sprinkle of sea salt.
Quick tips
Start with 1 tsp miso for milder flavor and use parchment paper for clean edges. A hot, wet knife gives neat slices.
