Ingredients
- 100 grams all-purpose flour
- 50 grams Dutch processed cocoa powder
- ¼ teaspoon baking powder
- 80 grams dark chocolate
- 1 1/2 tablespoons Aged Red Miso
- 80 grams cultured butter
- 225 grams granulated sugar
- 2 eggs
Nutrition Facts
Calories・161kcalCarbohydrates・23gProtein・3gFat・7gSaturated Fat・4gPolyunsaturated Fat・0.4gMonounsaturated Fat・2gTrans Fat・0.2gCholesterol・31mgSodium・108mgPotassium・102mgFiber・2gSugar・15gVitamin A・158IUCalcium・18mgIron・1mg
Instructions
- Move the oven rack to the center position and preheat the oven to 320°F (160°C). Line an 8 × 8-inch (20 × 20 cm) baking pan with parchment paper.
- Sift 100 grams all-purpose flour, 50 grams Dutch processed cocoa powder, and ¼ teaspoon baking powder into a large bowl.Whisk to combine.
- Add 80 grams dark chocolate and 1 1/2 tablespoons Aged Red Miso to a heatproof bowl.
- Add 80 grams cultured butter to a light-colored saucepan and set it over medium heat. Stir constantly as the butter melts, then continue cooking until the sizzling subsides and the milk solids turn golden brown.
- Immediately pour the browned butter over the chocolate and miso. Stir until the chocolate is completely melted and the mixture is smooth.
- Whisk 225 grams granulated sugar and 2 eggs into the chocolate mixture until smooth. Pour the wet ingredients into the dry ingredients and fold just until no dry flour remains and the batter is uniform in color.
- Scrape the batter into the prepared pan and spread it into an even layer. Bake for 18 to 23 minutes, or until the edges are set but the center is still glossy and slightly underdone. Bake closer to 18 minutes for fudgier brownies and closer to 23 minutes for a more cakey texture.
- Let the brownies cool completely in the pan before lifting them out with the parchment and cutting into squares.
