Miso Caramel Brownies with Flaky Sea Salt
These Miso Caramel Brownies are a decadent twist with fudgy texture, caramel swirls, and a perfect flaky sea salt finish. Sweet, salty, and umami in every bite!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Sifter or fine-mesh sieve
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup unsalted butter use a quality brand for best flavor
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons miso paste white or yellow miso works best
- 1/2 cup caramel sauce store-bought or homemade
- flaky sea salt for topping (Maldon or fleur de sel recommended)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your 8x8 baking pan with parchment paper or lightly grease it with butter to prevent sticking.
Make the Butter-Miso Mixture
- In a medium saucepan or microwave-safe bowl, melt the butter until fully liquid. Stir in the miso paste until smooth and combined.
Mix Wet Ingredients
- In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and slightly thickened. Add the vanilla extract and mix well.
- Slowly pour the warm butter-miso mixture into the sugar and egg mixture, whisking continuously to prevent cooking the eggs.
Add Dry Ingredients
- In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- The batter should be thick and fudgy.
Assemble Brownies
- Pour half of the brownie batter into your prepared pan and smooth the surface. Drizzle about half of the caramel sauce over the batter.
- Add the rest of the brownie batter on top, then drizzle the remaining caramel. Use a knife or skewer to gently swirl the caramel into the brownie batter to create a marbled effect.
Bake and Finish
- Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Immediately after removing from the oven, sprinkle flaky sea salt evenly over the top.
Cool and Serve
- Let the brownies cool completely in the pan on a cooling rack before slicing into squares.
- This resting time helps the brownies set and makes cutting easier.
Notes
- Avoid overmixing the batter once dry ingredients are added to keep brownies tender and fudgy.
- Use parchment paper in your pan for easy cleanup and neat brownie removal.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.