Miso Caramel Brownies (Dairy-Free Option)

I first made this recipe about four years ago and then promptly forgot all about it. Lord knows why, when I took them into work they were demolished within a matter of seconds – everyone excitedly exclaiming how lovely and gooey they were. And boy, they are gooey.

Probably the fudgiest brownies I have ever made, you only need a small slice as they are so intensely rich. But in the best possible oh-my-god, these brownies are heaven, kind of way. Good enough to sell on a market stall, the boyfriend said, but perhaps he is biased. 

I’m so glad I discovered this recipe again, tucked away deep in my recipe archives, the original being salted caramel brownies. Instead, I have gone for miso caramel, inspired by Pretty Green Teas truffles (try them, they are seriously good!). Miso paste is usually used in savoury cooking, but it has a salty almost nutty flavour that works well when paired with something so incredibly sweet, such as caramel. Miso is available in most large supermarkets, but if you can’t get ahold of it, swap the miso for butter and a generous pinch of salt. That will give you that salty sweet combo that is so god damn delicious.

This recipe looks complicated but is in fact, extremely easy to make. If you are not used to making caramel, then that is potentially the only tricky part but if you keep an eye on the sugar, you’ll be absolutely fine. Just make sure it turns a nice amber colour, like the colour of a new penny, rather than an old rusty penny. After the caramel has been made, it is simply a case of melting a few ingredients in the same pan (to save on washing up!), whisking in eggs and then folding in flour. The only *difficult* part of it is having to wait for them to cool down then firm up in the fridge. You could cheat and stick them in the freezer for 30 minutes, but you need to make sure they are completely cold, otherwise, it will be a nightmare to cut! 

For the miso caramel:

  • 75g white caster sugar
  • 50ml double cream
  • 2 tsp miso paste

For the brownie:

  • 100g unsalted butter 
  • 150g caster sugar
  • 100g light brown sugar
  • 75g golden syrup
  • 275g dark chocolate, broken into squares 
  • 4 large eggs
  • 70g plain flour

Method:

  1. Preheat the oven to 170c and grease and line a 23cmx30cm tin
  2. To begin, make the caramel. Tip the sugar into a large heavy-bottomed pan in an even layer and place on a medium heat. As soon as the edges start to turn amber, gently swirl the sugar around but don’t stir. You want to get it to melt evenly
  3. As soon as all of the sugar turns a deep golden amber, take off the heat and gently whisk in the cream
  4. Next, whisk in the miso paste until it is all evenly incorporated. Once thoroughly combined, pour into a jug and leave to one side
  5. Into the same pan, add the butter, sugars and golden syrup. Put back onto the heat and gently melt. Add the chocolate and let that melt, stirring until it is all melted and combined
  6. Leave to cool down for 5 or so minutes, then add the eggs and whisk
  7. Fold in the flour, making sure no floury patches remain and then pour into your ready prepared tin
  8. Dollop the caramel all over the top of the brownie mix, then using a knife or skewer, gently stir to create a marbled effect.
  9. Bake in a preheated oven for 22 minutes. It will look underdone at this point, but that is okayLeave to cool completely then place in the fridge for a couple of hours to firm up
  10. When ready to serve, cut using a sharp knife that has been dipped in hot water, these are extremely fudgy, so this makes for clean, even slices
  11. Serve and enjoy!

Recipe notes

– To keep dairy free, swap the double cream for Alpro soy cream and butter for a dairy free alternative (such as flora freedom). Also ensure your dark chocolate is dairy free (most are, some are not).

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