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Miso Caramel Brownies

Miso Caramel Brownies

These fudgy brownies are rich, chocolatey, and swirled with a buttery miso caramel that adds a perfect salty-sweet kick. They’re bold, gooey, and a little unexpected—in the best way.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: Fusion, modern
Calories: 340
Ingredients Method Notes

Ingredients
  

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
  • 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

Method
 

Step 1 – Make the Caramel:
  1. 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.
Step 2 – Make the Brownie Batter:
  1. Preheat oven to 350°F (175°C). Line an 8x8-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.
Step 3 – Layer and Swirl:
  1. 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.
Step 4 – Bake:
  1. 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.