Set a heatproof bowl over a pot of simmering water over a medium heat. Break the chocolate into the bowl and melt it with the butter and miso into a thick sauce.
In a medium bowl, whisk together the sugar, baking powder, flour and cocoa power. Gradually whisk the dry ingredients into the melted chocolate mixture.
Remove the batter from the heat. Whisk in the eggs and egg yolk.
Pour the batter into the prepared tin and bake for 30–40 minutes: it will be slightly cracked on top, with a soft fudgy consistency inside.
Since miso doesn’t melt, its chew adds a unique texture and prevents the brownie from drying out once cooled. Serve with cream or ice cream.
The featured recipe is from Miso Tasty: The Cookbook by Bonnie Chung, published by Pavilion Books.
Photography by EK Bakery. An independent bakery specialising in beautiful seasonal cakes and letterbox & brownie gift boxes by post. Follow EK Barkery on Instagram here.