“There are many ways to make a brownie,” say Michael and Pippa James. “This one uses a different technique to achieve the required fudgy texture. The miso caramel introduces umami to the sweetness and, with a little sprinkle of salt, creates the perfect balance. The caramel encased in the brownie provides a delightful surprise in the eating, amplified by the occasional hit of tahini. Every mouthful is a taste sensation.”
Note: this recipe will make more miso caramel than required, but there are other ways to use it. It’s amazing drizzled over vanilla ice-cream and sprinkled with toasted sesame seeds. Use it to sweeten up a banana and oat smoothie, or add it to a basic cookie dough. The caramel will keep in a jar in the fridge for weeks.
Serves 16
Ingredients
170g wholemeal (whole-wheat) flour
½ teaspoon flaky sea salt
30g cocoa powder
310g dark chocolate (at least 60 per cent cocoa)
220g unsalted butter
190g caster (superfine) sugar
65g soft brown sugar
1 vanilla bean, seeds scraped (or 1 teaspoon vanilla paste)
5 eggs, at room temperature, lightly beaten
50g tahini
extra flaky sea salt, for sprinkling
Miso caramel
40g honey
200g caster (superfine) sugar
60g water
60g unsalted butter
160g double (heavy) cream
60g white miso
Method
To make the miso caramel, combine the honey, sugar and water in a high-sided pan over a medium heat. Stir constantly to keep it a nice even colour, and keep an eye on it to avoid it colouring too quickly. When the mixture is a rich amber colour, add the butter and take the saucepan off the heat, continuing to stir until the butter is fully melted. Gradually add the cream, whisking well. Take care with this step – it will froth up. Whisk in the miso, then set the caramel aside to cool for a few hours, or overnight.
Preheat the oven to 170°C. Grease and line a 20×20cm baking tin.
Combine the flour, salt and cocoa powder in a bowl and whisk with a fork to combine and knock out any lumps.
Put the chocolate and butter in a medium bowl, and place it over a saucepan with a little water in it, ensuring the water doesn’t touch the bowl. Melt over a medium heat, and mix to combine. Take the mixture off the heat and add the sugars and vanilla. Whisk until completely combined, then set aside to cool to room temperature.
Lightly beat the eggs in another bowl. Add half the egg to the chocolate mixture, and whisk until just combined. Add the remaining egg and stir until combined. Sprinkle the flour mixture over the top, and fold it in using a spatula, until only just combined.
Pour half of the brownie mixture into the tin, evening out the top. Pour about 250g of the miso caramel over the brownie mix, spreading it evenly and leaving a 2cm border around the edge – if it is spread right to the edge it will burn as it bakes. Dollop tahini over the top of the caramel, then scoop the rest of the brownie mixture over the top and around the sides to completely encase the caramel and tahini. Smooth the brownie mixture out evenly.
Bake for 15 minutes, then rotate the tray and bake for another 15–20 minutes. Test using a skewer – when the brownie is done, the skewer will come out with a few moist crumbs. Sprinkle with sea salt and leave to cool on a wire rack. The brownie can be stored in an airtight container for up to five days at room temperature.
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