Chocolate lovers, meet your new obsession: Miso Caramel Brownies. These aren’t your ordinary brownies.
Imagine a rich, fudgy chocolate base swirled with ribbons of deeply savory-sweet miso caramel. The result? A flavor bomb that’s gooey, indulgent, and undeniably gourmet.
The umami from white miso adds a subtle saltiness that balances perfectly with the sweetness of caramel and richness of chocolate.
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This recipe will elevate your brownie game—and once you try it, you’ll never go back to basic again.
Why You’ll Love These Miso Caramel Brownies
- Unique flavor combo: Sweet, salty, and umami in one bite
- Ultra-fudgy texture: Rich and chewy with crisp edges
- Easy to make: Simple ingredients, big flavor
- Show-stopping dessert: Perfect for potlucks, gifting, or indulging solo
Miso Caramel Brownies – The Sweet-Savory Treat You Didn’t Know You Needed
These Miso Caramel Brownies are fudgy, rich, and full of unexpected flavor thanks to umami-packed white miso and gooey caramel swirls. The glossy crackle top and balanced sweetness make them a showstopper dessert. Ready to impress your guests or treat yourself?
👉 Save this recipe and bake a batch today!
- Total Time: 50 minutes
- Yield: 12 brownies
Ingredients
1 cup (2 sticks) unsalted butter
1 ¼ cups granulated sugar
¾ cup packed light brown sugar
¾ cup unsweetened cocoa powder
2 teaspoons vanilla extract
½ teaspoon kosher salt
2 tablespoons white miso paste
4 large eggs
1 cup all-purpose flour
½ cup semi-sweet chocolate chips
½ cup soft caramel candies (chopped)
Instructions
In a medium saucepan over low heat, melt the butter. Once fully melted, remove from heat and stir in the sugars, cocoa powder, vanilla extract, salt, and miso paste until smooth. Let cool slightly.
Whisk in the eggs one at a time, mixing well after each addition. Stir in the flour gently until just combined, then fold in chocolate chips and chopped caramel pieces.
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and pour in the brownie batter. Smooth the top with a spatula.
Bake for 28–32 minutes, or until the center is just set and a shiny crinkle top forms. Let the brownies cool completely in the pan before slicing into 12 even squares.
Notes
Miso Tip: Use white miso paste for a mild, subtly salty background flavor that enhances the chocolate and caramel.
Storage: Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in layers separated by parchment.
Topping Idea: Drizzle melted caramel or sprinkle flaky sea salt on top after baking for an extra flavor kick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, American-Japanese
Ingredients You’ll Need
For the Brownies:
- 1 cup (2 sticks) unsalted butter
- 8 oz bittersweet chocolate (chopped or chips)
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
For the Miso Caramel:
- 1/2 cup granulated sugar
- 2 tbsp water
- 3 tbsp unsalted butter (room temperature)
- 1/4 cup heavy cream
- 1 1/2 tbsp white miso paste
- Pinch of sea salt (optional)
How to Make Miso Caramel Brownies
Step 1: Make the Miso Caramel
- In a saucepan over medium heat, combine sugar and water. Swirl (don’t stir!) until it turns amber.
- Remove from heat and whisk in butter and heavy cream (be careful—it will bubble!).
- Stir in miso paste until smooth. Let it cool while you make the brownies.
Step 2: Prep the Brownie Batter
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan.
- Melt butter and chocolate in a heatproof bowl over simmering water (or microwave in intervals). Cool slightly.
- Stir in sugars, then whisk in eggs one at a time, followed by vanilla.
- Fold in flour, cocoa powder, and salt until just combined.
Step 3: Assemble and Swirl
- Pour half the brownie batter into the prepared pan.
- Drizzle half the miso caramel over the batter.
- Top with remaining brownie batter and swirl the rest of the caramel on top using a knife or skewer.
Step 4: Bake and Cool
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Cool completely before slicing to allow the caramel to set.
Expert Tips
- Use white miso for the best sweet-savory balance
- Don’t overbake—a slightly underdone center gives the best texture
- Cool fully before slicing for clean layers and chewy texture
- Add flaky salt on top for extra dimension
Variations You’ll Love
- Vegan Miso Caramel: Use coconut cream and plant butter in the caramel
- Nutty Twist: Add toasted walnuts or pecans to the batter
- Spicy Kick: Add a pinch of cayenne or cinnamon to the brownie base
- Double Chocolate: Stir chocolate chips into the batter before baking
How to Store Miso Caramel Brownies
- Room Temp: Store in an airtight container up to 3 days
- Fridge: Stays fresh for 5–6 days
- Freezer: Freeze for up to 2 months. Thaw at room temperature or microwave briefly to soften
FAQs – Miso Caramel Brownies
What makes miso caramel taste so good?
The umami in miso adds depth and saltiness, balancing the sweetness of caramel and chocolate for a bold, unique flavor.
Can I use dark or red miso?
Stick to white miso, which is milder and slightly sweet—perfect for desserts.
Can I make the caramel ahead of time?
Yes! Store in a jar in the fridge for up to 1 week. Reheat slightly before using.
Do I need a candy thermometer?
Nope. Just watch for the sugar turning amber before adding cream and butter.
You can also read Our Chocolate Cinnamon Rolls
Final Thoughts
These Miso Caramel Brownies are next-level indulgence. With fudgy chocolate layers and savory miso caramel ribbons, they’re rich, balanced, and unforgettable. Make a batch for your next gathering—or just because you deserve it.
Give them a try and taste how umami transforms dessert into something extraordinary!