As soon as you bite into the rich density of these, you will be hit with a salty, buttery, powerful chocolate punch: all the hallmarks of a brownie have been taken to extremes. Miso has an incredible ability to enhance the flavours of almost anything it is paired with and that is certainly the case with chocolate. In this recipe, you cannot detect a strong miso flavour, instead the taste of the chocolate is intensified. This brownie is very rich, so is best served with crème fraîche, whipped cream or good-quality vanilla ice cream. You will need a 20 cm (8 in) square baking tin.

Ingredients (Serves 6 – 8)

  • 250g sticks unsalted butter, plus more for the tin
  • 200g good-quality 70% cocoa solids chocolate
  • 100g Organic White Miso
  • 220g golden caster (superfine) sugar
  • ½ tsp baking powder
  • 70g plain (all-purpose) flour
  • 60g cocoa powder
  • 3 large eggs, plus 1 egg yolk, lightly beaten


Preheat the oven to 180°C/350°F/gas mark 4. Lightly butter a 20 cm (8 in) square baking tin.

Dark Miso Fudge Chocolate Brownie

photography by EK Bakery

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.