Thick, rich and fudgy chocolate brownies with salty miso caramel sauce baked into the batter AND drizzled on top because there’s no such thing as too much caramel.
- 1 C (200 g) Granulated Sugar
- 1/4 C (60 g) Water
- 2 TBSP (45 g) Light Corn Syrup
- 2 TBSP (28 g) Salted Butter, at room temperature
- 1/2 C (120 g) Heavy Cream, at room temperature
- 1 TBSP White Miso Paste
Dark Chocolate Brownies
- 2/3 C (95 g) All Purpose Flour
- 1/2 C (60 g) Dutch Process Cocoa Powder
- 2 Lg Eggs + 1 Egg Yolk, at room temperature
- 1/2 C (115 g) Dark Brown Sugar
- 1/2 C (110 g) Granulated Sugar
- 1/2 C (113 g) Salted Butter, melted
- 2 tsp Vanilla Extract
- Sesame Seeds for topping, optional
For Miso Caramel
Add the sugar, corn syrup, and water to a medium sized saucepan. Stir it together so that all of the sugar gets moistened by the water, then bring to a simmer.
Once simmering, cover for 3 minutes. After 3 minutes, remove the lid and continue to cook until it reaches a dark amber color, or between 360-365 degrees F.
Remove the caramel from the heat and let it sit for 30 seconds. Then, use a long handled wooden spoon or rubber spatula to begin stirring the caramel as you slowly drizzle in the heavy cream. Continue to stir until it comes together and is nice and smooth.
Then, stir in the butter and miso paste. Let cool while you prepare the brownie batter.
For Dark Chocolate Brownies
Preheat the oven to 350 and line an 8 inch square baking pan with parchment paper. In a large mixing bowl, whisk the granulated sugar, brown sugar, and eggs until light in color and silky, about 3 minutes.
Then, whisk in the vanilla and melted butter. Add the dry ingredients and gently fold in with a rubber spatula until combined.
Pour 1/2 of the brownie batter into the prepared pan and smooth into an even layer with an offset spatula. Pour in 1/2 of the miso caramel and spread into an even layer almost all the way to the edges, but not quite.
Then, top with the remaining brownie batter. I find it easiest to use a cookie scoop and dollop the batter all over the top, then spread it out rather than pour it all in the middle then try to spread it.
Once you have it spread into an even layer, bake at 350 for 28-30 minutes.
Remove from the oven and drizzle with remaining miso caramel. Sprinkle with sesame seeds (optional) then chill in the fridge for 30 minutes.
Chilling the brownies will set the caramel and make them easier to slice, but you can serve them chilled, room temp, or warmed up!
Keywords: miso caramel brownies, miso caramel sauce, dark chocolate brownies