Miso Caramel Brownies (Printable)

Fudgy brownies infused with creamy caramel and subtle miso savory notes for a perfect sweet-salty mix.

# What You’ll Need:

→ For the Brownies

01 - 7 oz dark chocolate (60–70% cocoa), chopped
02 - 10.5 tablespoons unsalted butter, cubed
03 - 1 cup granulated sugar
04 - 0.5 cup light brown sugar, packed
05 - 3 large eggs, room temperature
06 - 1 teaspoon vanilla extract
07 - 0.75 cup all-purpose flour
08 - 0.33 cup unsweetened cocoa powder
09 - 0.5 teaspoon fine sea salt

→ For the Miso Caramel

10 - 0.5 cup granulated sugar
11 - 0.25 cup heavy cream
12 - 2 tablespoons unsalted butter
13 - 1.5 tablespoons white miso paste
14 - 1 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on all sides for easy removal.
02 - In a small saucepan over medium heat, melt the sugar, stirring occasionally, until it reaches a deep amber color. Remove from heat and carefully whisk in the cream—mixture will bubble vigorously. Add butter and stir until smooth. Whisk in miso paste and vanilla until fully incorporated. Let cool slightly.
03 - Combine chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring frequently until melted and smooth. Alternatively, microwave in 30-second intervals, stirring between each burst. Cool slightly.
04 - Whisk both sugars into the melted chocolate-butter mixture. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Sift flour, cocoa powder, and salt into the chocolate mixture. Gently fold until just combined—do not overmix, as this develops gluten and results in a dense crumb.
06 - Spread half the brownie batter into the prepared pan. Dollop half the miso caramel over the batter and swirl gently with a knife. Top with remaining brownie batter, then swirl in the remaining miso caramel.
07 - Bake for 32–35 minutes, until edges are set but the center remains fudgy. A skewer inserted into the center should come out with moist crumbs, not wet batter.
08 - Allow brownies to cool completely in the pan on a wire rack before cutting into 16 equal squares. This ensures clean cuts and proper texture setting.

# Expert Advice:

01 -
  • The white miso adds a sophisticated salty-sweet balance to the rich dark chocolate.
  • The texture is perfectly fudgy with gooey, luscious caramel swirls throughout.
  • It is a unique fusion of Japanese and American flavors that stands out from traditional brownies.
  • Simple preparation steps yield a gourmet-quality dessert.
02 -
  • Ensure your eggs are at room temperature to achieve a smooth, well-emulsified batter.
  • Gently fold the dry ingredients and stop as soon as no streaks remain to keep the brownies fudgy rather than cakey.
  • Allowing the brownies to cool completely in the pan is essential for getting clean, sharp edges when cutting.
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