Thanks to the miso and sea salt, these brownies have a salted caramel flavour!
They’re rich, they’re dense AND they're fudgy!
Desserts
Snacks
Dark Chocolate Miso Brownies
By Martha Butler
- 5 tbsp ground chia seeds
- 270ml water
- 250g dark chocolate of your choice (we used 85%)
- 150g coconut oil
- 350g light brown Muscovado sugar
- 120g flour
- ¾ tsp flaky sea salt
- 3 tbsp white miso
- Step 1Preheat to 180°C (fan 200°C) then mix the ground chia seeds and 270ml of water. Set aside so they can bloom.
- Step 2Break up the chocolate and place in a saucepan over low heat with the coconut oil. Once melted remove from heat.
- Step 3Mix in the chocolate, sugar, miso, flour, salt flakes, and bloomed chia seeds. Then pour into a tin lined with baking paper and shake gently to distribute evenly.
- Step 4Bake on the middle shelf for 45 minutes. The brownies maybe a bit wobbly in the centre but will set as they cool.
- Step 5Once they have completely cooled, cut and serve!
