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