Chocolate Miso Brownie

Be warned! These are very addictive - and if you haven’t tried Miso in a sweet recipe this is a great one to start with. Enjoy!

Prep 10 min | Cook 30 min | Makes 12

Ingredients

For The Miso Choc Batter 

• 3 Tbsp of Ziggy’s Bunya Nut & Honey Miso

• 50g unsalted butter or coconut oil, plus a little for greasing

• 100g unrefined coconut sugar

• a good pinch of sea salt (about 1⁄4 teaspoon)

• 3 Tbsp milk

• 100g dark chocolate (70%)

For The Brownies

• 150g unsalted butter or coconut oil

• 200g coconut sugar

• 3 organic or free-range eggs

• 1 tsp natural vanilla extract or the seeds from 1 vanilla pod

• 120g light spelt or plain flour

• 20-50g dark chocolate in bite size pieces

Shop Ziggy’s range of wild miso!

Method

1. Preheat your oven to 180°C and line a small brownie tin with baking paper (20x20 cm)

2. First make the Miso Choc Batter. Melt the coconut oil over a medium heat in a small saucepan. Once melted add the sugar, salt, Miso Paste, milk and dark chocolate and continue stirring mixture over a low-medium heat until smooth and combined. 

3. Now to make the brownie batter, mix together the dry ingredients in a large bowl. 

4. Create a well in the centre and add the oil, eggs and vanilla. Stir to combine. 

5. Pour in the Miso Choc batter and fold the mixtures to combine well.

6. Pour the batter into your lined tin. 

7. Top with the remaining chocolate, pressing each piece lightly into the batter, and sprinkle with a pinch of flaky salt.

8. Bake for 25-30 minutes, until the brownie is firm. Take out of the oven and leave to cool in the pan completely before cutting.