Miso Caramel & Hazelnut Brownies Miso Caramel & Hazelnut Brownies
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Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Miso caramel
  • ½ Caster sugar
  • ¼ Cup of water
  • ½ Double cream
  • 2 tsps White miso paste
Brownie mix
  • 200 g Dark chocolate
  • 85 g Cocoa powder
  • 55 g Plain flour
  • 1 tsp Baking powder
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 75 g Chopped hazelnuts
  • 250 g Caster sugar
  • 200 g Unsalted butter

Miso Caramel & Hazelnut Brownies

1. To make the miso caramel, melt the sugar and water in a non-stick frying pan over medium heat, swirling the pan to help it melt. Once it’s dissolved, increase the heat and boil until the sugar is light golden brown. Quickly whisk in the double cream. Once mixed well then add and whisk in thd miso. The caramel should be smooth and rich. Remove from the heat and leave to cool.


2. Preheat the oven to 180 ̊C. Lightly grease a 20cm square baking tin and line with baking paper.


3. Stir together the caster sugar, cocoa powder, flour and baking powder in a bowl. Mix together the eggs, melted butter and vanilla, then stir into the dry ingredients until combined. Fold in the melted chocolate and chopped hazelnuts.


4. Pour half the brownie mixture into the tin, then pour in 3/4 of the miso caramel and then finish by carefully pouring the rest of the brownie mixture over the top. Smooth the surface and drizzle on the remaining miso caramel and use a knife to swirl. Bake for 25 - 30 minutes.


5. Leave to cool completely in the tin before cutting into small squares



Miso Caramel & Hazelnut Brownies Miso Caramel & Hazelnut Brownies

Miso Caramel & Hazelnut Brownies

favorite
print
like
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Miso caramel
  • ½ Caster sugar
  • ¼ Cup of water
  • ½ Double cream
  • 2 tsps White miso paste
Brownie mix
  • 200 g Dark chocolate
  • 85 g Cocoa powder
  • 55 g Plain flour
  • 1 tsp Baking powder
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 75 g Chopped hazelnuts
  • 250 g Caster sugar
  • 200 g Unsalted butter

1. To make the miso caramel, melt the sugar and water in a non-stick frying pan over medium heat, swirling the pan to help it melt. Once it’s dissolved, increase the heat and boil until the sugar is light golden brown. Quickly whisk in the double cream. Once mixed well then add and whisk in thd miso. The caramel should be smooth and rich. Remove from the heat and leave to cool.


2. Preheat the oven to 180 ̊C. Lightly grease a 20cm square baking tin and line with baking paper.


3. Stir together the caster sugar, cocoa powder, flour and baking powder in a bowl. Mix together the eggs, melted butter and vanilla, then stir into the dry ingredients until combined. Fold in the melted chocolate and chopped hazelnuts.


4. Pour half the brownie mixture into the tin, then pour in 3/4 of the miso caramel and then finish by carefully pouring the rest of the brownie mixture over the top. Smooth the surface and drizzle on the remaining miso caramel and use a knife to swirl. Bake for 25 - 30 minutes.


5. Leave to cool completely in the tin before cutting into small squares