Miso Caramel Brownies (without Cocoa Powder)

These super delicious miso caramel brownies are made with semi-sweet chocolate and a tasty miso caramel sauce that is layered into the brownies that pair perfectly together. This easy recipe makes the best Miso Caramel Brownies and you will no doubt be the talk of the party when you make them and bring them to get-togethers.  Let’s dive into how to make these yummy brownies.

What is Miso?

Miso is often used in Japanese cuisine and is made by fermenting soybeans with koji. Koji is a mold that’s cultivated from rice, barley or soybeans. Miso is salty and has a funky smell, it adds umami flavors to any recipe. In soups, it adds a broth-like texture to the soup without having to add bones to add an umami flavor. It can also be used as a condiment on its own or as a flavoring for vegetables, meats, and seafood.

There are various different types of miso, which can vary in color, flavor, and texture. Some of the most common types include:

• white (shiro) miso: Is mild and sweet, 

• red (aka) miso: Stronger and more pungent, and 

• brown (awase) miso: A blend of different types of miso and has a more complex and robost flavor.

Why make these?

Great for parties. These will surely be the talk of any party with miso and caramel added to the brownies. Guest or party-goers will be intrigued with these ingredients and how well they mesh together to elevate the flavor of the brownie.

Party dessert. The perfect dessert to eat with your hands and easy to cut into various sides so guest can pick their desired brownie size. I’m sure if you cut them into the smaller size guest will be back for seconds or thirds.

Why we love this recipe?

Miso and caramel flavor. The blend of sweetness from the caramel and the salty savoriness of the miso creates a lovely blend of flavors. The miso and caramel balance the strong flavors.

Browned buttered brownies. If you haven’t checked out my other brownie recipes where I use browned buttered check them out. Here is the Matcha Brownies,  Ube Brownies and Black Sesame Brownies. Browned butter adds a whole new level of flavor to the brownies. 

Equipment

Oven: I use my Breville Smart Oven to bake these brownies. It’s a small compact oven and indices me to bake homemade goodies

Baking pan (8 inches by 8 inches): The 8-inch square baking pan will work perfectly for this recipe.

Stand mixer. KitchenAid Stand Mixer is a great kitchen appliance to prep the batter in under 5 minutes. 

Ingredients, variations and adjustments

unsalted butter. Browning the butter creates a depth of flavor. If you prefer to skip browning you can melt the butter in the microwave. Set the microwave to 30 seconds and take it out toe stir so it melts evenly. 

miso paste: distinctive savory, salty, and slightly sweet flavor profile, with a rich and complex taste that adds a umami flavor. Adding the miso paste balances out the sweetness from the caramel, sugars and chocolate. I use brown miso paste, but any type will work with this recipe. Depending on the type of miso paste it will change the flavor slightly.

semi-sweet chocolate chips: This will add chocolate flavor. I use the chocolate chip from the local bulk store. However, any type of chocolate (even white chocolate) that can be broken into smaller chunks and melts easily will work. Use dark chocolate if semi-sweet is too sweet for your liking. The options are endless.

brown sugar: brown sugar will make give the brownies a fudgy consistency. 

white sugar: White sugar will add chewiness to the brownies. Using a combination of brown sugar and white sugar is important to get a fudgy and chewy texture brownie.

Eggs: Using room-temperate eggs helps to mix the sugars in the eggs to create a nice cakey brownie.

all-purpose flour: I use all-purpose flour and I highly recommend weighing the flour. This will ensure an accurate amount of flour is used to get a great brownie texture. 

baking powder. Using baking powder will help lift the brownie up and give it a cakier 

salt: salt will enhance the sweet flavors in the caramel and chocolate.

vanilla extract: Elevates the flavor of the miso, caramel and chocolate.

miso paste: The miso paste for the caramel will add an umami saltness and help enhance the sweetness.

soft caramel: I buy soft caramel to melt and add to the recipe. It is easier to melt the caramel and saves you time from making your own caramel, however, you can definitely find a recipe to make your very own. Just note that making your own caramel may run the risk of burning or not getting the right consistency.

milk: Milk will help melt the caramel and blend it well.

How I make Miso Caramel Brownies

Preheat oven. Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.

Prepare miso caramel. Unwrap the caramel candies and place them into a small saucepan on low heat. Once the caramel begins to melt add the miso paste and gradually add in the milk 1 tbsp at a time. Use a whisk to mix and combine the caramel with the miso and milk. Once the sauce starts to slightly bubble at the surface and reaches your desired thickness, remove the saucepan from the heat.

Brown butter. Take a small saucepan and brown the butter on medium heat until all the butter is melted. Turn down to low heat until little brown bits show up on the bottom of the saucepan. 

Melt semi-sweet chocolate. Put the semi-sweet chocolate in a medium bowl and pour the browned butter over it. Stir until all the chocolate melts. Set aside.

Mix the wet ingredients. Mix the sugar, room-temperature eggs, vanilla extract and semi-sweet chocolate/browned butter in a stand mixer until combined. Do not over mix.

Add dry ingredients to wet. Sift the all-purpose flour. Add the all-purpose flour, baking powder and salt to the wet ingredients and use a spatula to gently fold the flour into the mixture.

Pour into baking pan. Pour half the batter into the prepared 8-inch X 8-Inch baking pan. Spread the batter evenly. Pour the miso caramel and spread it evenly over the batter. Pour the remaining brownie batter and spread it over the miso caramel. Smooth the top.

Bake. Bake for 22-25 minutes. Remove from oven and let it cool for 15-20 minutes before removing from the baking pan and cutting them. Enjoy with a glass of milk!

Success Tips for making the best brownies

Underbake. When it comes to brownies underbaking will keep it moist. Baking for 22 and keeping your eye out to make sure it is not over done is the key to getting a nice textured brownie

Do not overmix the wet ingredients. I like my brownies with a nice paper-thin brown top like my matcha brownies or ube brownies recipe, but this recipe fairs better without the brown top layer. To avoid this ensure the wet ingredients are not over-mixed.

Recipe FAQs

Why does this recipe not use cocoa powder?

Many brownie recipes use cocoa powder and it’s great to use when you want deep chocolate flavors but I find that adding the cocoa powder overpowers the miso and caramel. The semi-sweet chocolate is enough to give the chocolate flavor.

Can I turn this in to a blondie?

Substitute the semi-sweet chocolate with white chocolate and you will turn this into a blondie. Blondies create a light-colored brownie, so instead of calling it a brownie it will be a Miso Caramel Blondie. 

How to serve

These brownies are perfect for serving at any party or if you are hosting. It will go great with a nice glass of pandan milk or Pumpkin Spice Latte with Vietnamese Coffee

How to store

The brownies can be stored in an air-tight container for up to 3 days in the refrigerator. 

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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