Miso Brownies

Ingredients

• 6 ounces bittersweet chocolate (about 70%)

• 1 1/2 sticks (3/4 cup) unsalted butter

• 1 1/2 cups sugar

• 4 eggs

• 1 tablespoon vanilla extract

• 2 tablespoons of miso paste

• 1 cup flour

Preparation

1. Preheat the oven to 350 ºF (180 ºC). Butter and line with parchment paper a 9x13" rectangular baking pan.

2. In a large glass microwave safe bowl, melt the 6 ounces of bittersweet chocolate and 1 and 1/2 sticks of unsalted butter in 30 second intervals until everything is melted. Mix between each interval.

3. Add 1 1/2 cups of sugar to the glass bowl and mix well to combine. Then add in 4 eggs, a tablespoon of vanilla extract, and 1 tablespoon of miso paste. Whisk everything together until it is completely homogenous.

4. Add 1 cup of flour and whisk well to combine everything. Pour the brownie batter into the prepared baking pan and use a spatula to disperse the batter evenly. Then carefully swirl the remaining tablespoon of miso paste onto the top of the brownies by putting small dots across the batter and then making swirling motions with a toothpick through the batter.

5. Bake the brownies until a toothpick inserted in the center comes out with wet crumbs (for about 25 - 35 minutes). Be careful to not over bake them because you want them to be fudgy not cakey. Once done, immediately remove them from the oven and let cool for 15 minutes. Then remove them from the pan and let cool completely. Once cool cut them into your desired size and store in an airtight container.

Notes

• Yield: ~ 24 brownies

• This is my take on Baker's one bowl brownies that I grew up loving to make for friends.