Salted miso brownies

folderdessert | bake | vegan

miso-salted-brownies

Meera Sodha

The miso gives this dense, fudgy and chocolately traybake classic its extra oomph.

Makes 16 brownies

Ingredients

5 tbsp chia seeds
coconut oil 150g, flavourless
dark chocolate (70%) 250g, broken into small pieces (use dark chocolate suitable for vegans if vegan)
light brown muscovado sugar 350g
plain flour 120g
white miso 3 tbsp
flaky sea salt ¾ tsp

Method

  1. Preheat the oven to 180C fan/gas mark 6 and line a 20cm cake tin with greaseproof paper. In a small bowl, mix the chia seeds with 270ml of water and set aside.
  2. Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat. Mix in the sugar, flour and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined tin and gently shake to distribute the mixture.
  3. Place on the middle shelf of the oven for 45 minutes, then remove.
  4. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.

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