Miso and Walnut Brownies
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 333, total fat 19 G., saturated fats 8 G., proteins 5 G., carbohydrates 39 G., fiber 2 G., cholesterol 59 mg, sodium 214 mg, sugar 26 G.
Calories 333, total fat 19 G., saturated fats 8 G., proteins 5 G., carbohydrates 39 G., fiber 2 G., cholesterol 59 mg, sodium 214 mg, sugar 26 G.
Japanese miso paste is typically added to savory dishes (soups, dressings, sauces). However, its salty flavor can also be used to enhance the sweetness of desserts. It's no secret that salt is an essential ingredient when it comes to baking. In this recipe, instead of regular salt, a generous amount of soft white miso paste is added to the dough, enhancing the chocolate flavor and making it richer. Walnuts add a contrasting crunch to the soft cake. The finishing touch is a miso glaze, which takes the combination of sweet and savory to a whole new level.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 0.5 cup cocoa powder
- 220 g unsalted butter
- 220 g chopped semi-sweet chocolate
- 1/3 cup + 2 tablespoons white miso paste
- 2 and 1/4 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 2 cups walnut halves, coarsely chopped
- 1/3 cup powdered sugar
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Recipes with similar ingredients: premium flour, eggs, miso (soybean paste), walnuts, semi-sweet chocolate, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on at least two opposite sides. Spray the foil with cooking spray.
- In a medium bowl, combine the flour and cocoa powder. Set aside. In a large saucepan over medium heat, melt the butter and chocolate, stirring frequently. Add 1/3 cup miso and stir until smooth. Remove from heat and stir in the sugar, eggs, and vanilla extract.
- Add the flour mixture and knead into a smooth dough. Add the walnuts.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the brownie comes out with a few crumbs attached, 33–36 minutes. Let the brownies cool completely in the pan on a wire rack, about 2 hours. Pull the foil tab to remove the brownies from the pan.
- Just before serving, combine the powdered sugar, remaining 2 tablespoons miso, and 1 tablespoon water in a medium bowl until smooth. Drizzle the glaze over the brownies and cut into 24 squares. Brownies can be stored in a tightly sealed container at room temperature for up to 3 days..
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