Easter Miso Brownie Recipe
Our dense Miso Tasty brownies, with white miso is given a bit of crunch just in time for Easter. Try these super easy Mini Egg Miso Brownies this Spring. The miso intensifies the flavours of dark chocolate and keeps the brownies moist for longer too.
Easter Miso Brownie
Servings 6
Prep time
10 MinCook time
25 MinInactive time
10 MinTotal time
45 MinOur dense Miso Tasty brownies, with white miso is given a bit of crunch just in time for Easter. Try these super easy Mini Egg Miso Brownies this Spring. The miso intensifies the flavours of dark chocolate and keeps the brownies moist for longer too.
Ingredients
Instructions
- Preheat the oven to 160 degrees fan.
- In a large saucepan on low heat melt together the butter and chocolate, then leave to cool, give it a stir to keep the mixture smooth and combined.
- In a large mixing bowl, whisk together the eggs and then add the sugar and mix again.
- Pour a little of the cooled chocolate and butter into a small bowl, and mix in the white miso paste before stirring it back into the large pot of melted chocolate. This prevents the miso from becoming lumpy.
- Finally, slowly pour bit by bit the buttery chocolate into the egg and sugar mix, to create a runny mix, and then sieve in the flour slowly and mixing in between to prevent lumps and all the ingredients are together in one large mixing bowl.
- Line a large, flat-bottomed tray with baking paper. It should be at least 2 inches tall on the sides. Pour in the brownie mix and then decorate with the mini eggs and toppings, and a pinch of sea salt on top.
- Bake for about 25 minutes until the top is crackly and the base is still a little hot and dense. Leave to cool in the pan for 10 minutes before lifting out onto a cooling rack.
- Slice up and enjoy 🙂 with a hot cup of tea!
Notes
you could also add nuts and cherries to these brownies too, if you have them to hand!
