A fudgy brownie base with a gooey, salty-sweet miso caramel swirl on top.
These Miso Caramel Brownies bring a modern twist to the classic fudgy brownie with a luscious layer of salty-sweet miso caramel. Each bite is rich, indulgent, and perfectly balanced between deep chocolate and savory caramel notes.
Why you'll want it now, The irresistible blend of deep chocolate and salty-sweet miso caramel makes these brownies a must-try for any dessert lover.
Why this recipe works
The combination of dark chocolate and miso caramel creates a unique depth of flavor. The miso adds a subtle umami that enhances the sweetness of the caramel, while the fudgy brownie base remains soft and rich, providing the perfect contrast.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
saucepan
whisk
spatula
How to make it
Preheat your oven to 350°F (175°C) and line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper.
In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and salt.
Add the melted butter, eggs, vanilla extract, and melted dark chocolate to the dry ingredients. Stir until smooth and well combined.
Pour the brownie batter into the prepared pan, smoothing the top with a spatula.
In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then increase the heat and cook without stirring until the mixture turns a deep amber color.
Remove from heat and carefully whisk in the heavy cream and butter until smooth. Stir in the miso paste until fully incorporated.
Drizzle the miso caramel over the brownie batter, using a knife to gently swirl it into the batter.
Bake for 30 minutes, or until the edges are set but the center is slightly soft.
Allow the brownies to cool in the pan before slicing into 16 squares.
Enjoy your rich and indulgent Miso Caramel Brownies, a modern twist on a classic favorite that's sure to impress!
How you'll know it's ready
The edges of the brownies should be set, while the center remains slightly soft and gooey. A toothpick inserted into the center should come out with a few moist crumbs attached.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and start checking for readiness a few minutes earlier, as the fan can cause faster baking.
Frosting, filling & glaze notes
The miso caramel should be smooth and fall in a slow ribbon from the spoon when ready.
Troubleshooting
If the caramel seizes, gently reheat over low heat, stirring constantly until smooth.
If the brownies are too dry, check your oven temperature with an oven thermometer for accuracy.
If the caramel is too salty, reduce the miso paste to 1/2 tablespoon next time.
For a thicker caramel layer, double the caramel ingredients and swirl as directed.
Storage
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make ahead
Prepare the miso caramel up to 3 days in advance and store in the refrigerator. Gently reheat before using.
Variations
Add 1/2 cup of chopped nuts for extra texture.
Use milk chocolate instead of dark for a sweeter brownie.
Add a teaspoon of instant espresso powder to the brownie batter for a mocha twist.
Frequently asked questions
Can I use a different type of miso paste?
Yes, you can use red or yellow miso paste, but keep in mind that they have different flavor profiles and might alter the taste slightly.
How do I make sure the caramel doesn't burn?
Keep a close eye on the caramel while cooking and remove it from the heat as soon as it turns a deep amber color.
Can I freeze these brownies?
Yes, wrap them tightly in plastic wrap and place in an airtight container before freezing for up to 3 months.
What if I don't have dark chocolate?
You can substitute with semi-sweet chocolate chips or a combination of cocoa powder and additional sugar.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
