Chocolate Miso Brownies Baketitude

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This is one that I would love to share. I wish I you could download the image and try the brownies too. But because technology is not so smart,you should really try this flavor . These are slightly salty,but you know that salt and Chocolate are best friends. There’s also that fermented miso taste at the tip of your tongue. But it’s like that dirty mistress and clandestine affair. They should not be mixed. . But when they mix… That’s

such an adult taste .

A little of that je ne sais quois…. Saltiness. That sliggtly “WTF IS A SOUP DOING IN MY BROWNIE!!!” Yes ,but then it’s that “Where have you been all my life !!!.” ,Taste. 

I used Shiro Miso from here. The first time you use it ,try a little less if you are sceptical. Also you must use butter and pure chocolate here. 

Whatever the percentage of the Chocolate you use it all ok. Even a 55% will do. 

Make sure you use a time big enough. An 8 inch square tin may look too bug. But the brownies rise. So if you like cakey ,high brownies,use a smaller tin. But don’t say I didn’t warn you . Also you must Remove the parchment paper as soon as you can touch the brownies. 

But wait for it to cool before you slice them. The crust will be visible to you once the brownies cool. Store the brownies in an airtight tin. 

You can Sprinkle salt over, but the miso has enough salt. So it’s really not needed. 

I loved these cold. And with a glass of cold milk. 

Chocolate Miso Brownies
Yields 16
Cakey brownies with a mild umami taste of miso. Salty and chocolatey with something else in the realm. They taste amazing once cold.
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  1. 100 gms cake flour(4 tbsp maida,1 tbsp cornflour)
  2. 2 eggs
  3. 125 gms unsalted butter
  4. 30 gms or 2 tbsp shiro miso
  5. 1 tbsp cocoa powder
  6. 1/4 tsp baking powder
  7. 3/4 cup or 150 gms sugar
  8. 1 tsp vanilla essence
  9. 100 gms dark chocolate-I used 54% Morde
  10. chocolate chips and cocoa powder for final service
  1. Place the butter and the chocolate in a large mixing bowl and place over a double boiler.
  2. Allow the two to melt gently. Mix well and cool.
  3. Preheat the oven to 160C and grease and line your brownie tin with parchment paper.
  4. Once you are sure that the mix is cool add in the sugar and mix in the eggs one at atime.
  5. Now add the vanilla essence.
  6. Mix in the shiro miso.Make sure its well mixed.
  7. Sift in the cocoa powder and the cake flour.
  8. Gently fold together and pour into the prepared tin.
  9. Smoothen over and place in the centre of the oven.
  10. Bake for 35 minutes, insert a toothpick or a wooden skewer in the slant to check if the brownie is done.
  11. Remove from the oven and then lift out with thehelp of the overhanging parchment paper.
  12. Stud the chocolate chips into the brownie. They'll melt slightly and look gorgeous.
  13. Allow to cool on a wire rack.
  14. Once cool, dust with cocoa powder and cut into squares.
  15. Serve with cold milk.
  1. These brownies age beautifully. Place them in thefridge and the taste improves with time.
  2. Stack between squares of parchment paper.
  3. They lasted 6 days in my house , as I'm the only one eating. Ever since sweet child flew the nest to go to university, chocolate is my best buddy.

I really wanted to make these eggless and vegan… That’s an excuse to make these again. So the experiments will continue, till we get them right and vegan.

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Till the next time ,bye.

Shiro miso .



Mango Chocolate Tarts-Baketitude( Low Carbohydrate )
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