Fudgy, salty, and full of rich flavor—miso caramel brownies are the kind of dessert that stops conversations mid-bite. And yes, they taste as good as they sound. If you’ve never added miso to your brownies, you’re about to meet your new favorite flavor hack.
I’ve baked my fair share of brownies over the years, but this one? It lives rent-free in my head. Combining deep cocoa richness with buttery caramel and the umami punch of miso creates something… addictive.
What Makes These Miso Caramel Brownies Special?
You know that moment when sweet and salty dance together perfectly? That’s what happens here. Miso brings a nutty, slightly savory depth that cuts the sweetness of the caramel like a pro. It’s not overpowering. It’s balanced. Just enough to make people raise an eyebrow and go, “Wait…what is that?”
Ingredients You’ll Need
For the Brownie Base:
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/4 tsp salt
- 1/2 tsp espresso powder (optional, but adds depth)
- 1/2 cup chopped dark chocolate or chocolate chips
For the Miso Caramel:
- 1/2 cup granulated sugar
- 2 tbsp water
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- 1 tbsp white miso paste
- Pinch of sea salt
How To Make Miso Caramel Brownies
Step 1: Make the Caramel
In a small saucepan, combine the sugar and water. Heat over medium until the sugar dissolves and the mixture turns a deep amber. Don’t walk away—it can burn in a flash.
Once it’s amber, remove from heat and immediately stir in butter. It’ll bubble. That’s normal. Add cream, whisk until smooth, then stir in the miso. Set aside to cool slightly.
Step 2: Prep the Brownie Batter
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a large bowl, whisk melted butter, granulated sugar, and brown sugar. Add eggs and vanilla, mix until glossy. Stir in cocoa powder, flour, salt, and espresso powder if using.
Fold in chopped chocolate or chips.
Step 3: Layer the Goodness
Pour half the brownie batter into the prepared pan. Drizzle half the caramel over it. Swirl with a knife or skewer.
Add remaining batter. Top with the rest of the miso caramel. Swirl again.
Step 4: Bake
Bake for 28–32 minutes. Edges should be set; center slightly jiggly. Don’t overbake—you want them fudgy.
Let cool in the pan before slicing. The caramel sets as it cools, so be patient.
Tips For Brownie Brilliance
- Don’t skimp on the miso. White miso has a mellow taste that won’t overpower the caramel. Skip the red or dark miso here.
- Use room temp ingredients. It helps everything blend better.
- Fudgy vs. cakey? For fudgier brownies, slightly underbake. For cakier, go a couple minutes longer.
- Try almond flour. It adds a nuttier undertone that pairs surprisingly well with miso caramel.
- Espresso powder isn’t just for coffee lovers. It deepens the chocolate and plays off the caramel like a dream.
Brownie Variations Worth Exploring
- Salted Caramel Almond Brownie Granola: Chop leftover brownies and bake low and slow with oats, almonds, and maple syrup. Wild, but amazing.
- Miso Caramel Apple Pie: Think apple pie filling swirled into brownie batter. A hybrid worth repeating.
- Caramel Macchiato Brownies: Add a shot of brewed espresso to the batter and finish with whipped cream on top. Not traditional, but delightful.
Final Thoughts
These miso caramel brownies are anything but ordinary. They straddle the line between salty and sweet like they were made to live there. Whether you’re a miso fan or just brownie-obsessed, these are worth a spot in your baking rotation. Try them once, and good luck going back to regular brownies.
Let me know if you give them a shot. And as always—stay sweet!
Miso Caramel Brownies
Ingredients
Method
- In a small saucepan, heat sugar and water over medium heat until it turns deep amber. Remove from heat, stir in butter, then cream. It’ll bubble—don’t worry. Add the miso and salt. Stir until smooth and set aside to cool.
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment. In a bowl, whisk melted butter, granulated and brown sugar. Add eggs and vanilla, stir until glossy. Add cocoa, flour, salt, and espresso powder. Fold in chocolate chunks.
- Pour half the brownie batter into the pan. Drizzle half of the miso caramel over it. Swirl with a knife. Pour the rest of the brownie batter on top. Add the rest of the caramel. Swirl again.
- Bake for 28–32 minutes. The edges should look set and the center a little soft. Let them cool fully before slicing. The caramel firms up as it cools.
Notes
- White miso is the best type for baking—it’s mellow and slightly sweet.
- Want more texture? Sprinkle crushed pretzels or flaky sea salt on top before baking.
- Don’t skip cooling time—caramel sets best as the brownies cool.
- You can make these gluten-free with almond flour. Just know they’ll be a bit softer.
FAQs About Miso Caramel Brownies
What is white miso, and can I substitute it?
White miso is a fermented soybean paste that’s light in color and taste. It’s subtly sweet and salty. If you sub it with darker miso, the flavor might become too strong and overpower the caramel.
Can I make these gluten-free?
Absolutely. Almond flour or a 1:1 gluten-free flour blend works well. The texture may be slightly softer, but still rich.
How do I store leftovers?
Store in an airtight container at room temp for up to 3 days. For longer, refrigerate or freeze. Warm them slightly before serving for melty caramel bliss.
What if my caramel hardens too quickly?
Pop it in the microwave for 10-15 seconds or warm gently on the stove to loosen it up before swirling into the batter.
Can I double the recipe?
Yes, just use a 9×13-inch pan and extend the baking time to about 35–40 minutes.
