Miso Salted Caramel Chocolate Brownies

Japanese matcha and miso are au courant. Suddenly, Bon Appétit and countless gourmet sites are touting the Japanese green tea and fermented soybeans. Growing up in Japan, matcha tea powder and miso soybean paste are staples in the kitchen of this Ninja Baker. Why fickle fame has spotlighted the Japanese staples now is a mystery. What is certain is the umami of miso and the subtle notes of matcha are now available to American audiences. With Japan’s ancient miso paste and matcha tea’s rise to fame, you can grab the items at your local American supermarket. Soooo, making and obtaining ingredients for my Miso Salted Caramel Chocolate Brownies is now Sesame Street easy!


Miso Salted Caramel Chocolate Brownies are gorgeously rich in chocolate. Rivers of caramel travel through the moist cakey treasure. The white miso plays peacemaker. It brings all the ingredients into one big hug and enhances the brownie experience. (Like salt is supposed to do.) White miso, by the way, is known as the mellow one. The fermentation period is shorter and the paste is sweeter.

Yes, the dessert is decadent. Powdered sugar is sprinkled into the batter. But, Miso Salted Caramel Chocolate Brownies are actually better for you than an average brownie. Miso paste is a complete protein. The fermented soybeans also aid with digestion and a cancer fighter. Dark chocolate (with 70 percent to 85 percent cocoa) is a superhero anti-oxidant agent. (Allegedly more than blueberries!) Of course, the qualities of all the ingredients matter. Mightier, majestic brownies are always crowned with finer chocolate notes. Red Fife milled at Pasadena CA’s Grist & Toll improves texture and taste, too. It’s expensive but well worth it! (According to LA Times Food Editor Amy Scattergood Grist & Toll flour skyrockets the classic American chocolate chip cookie to higher heights, too.)

After blissful bites of my Miso Salted Chocolate Brownies, maybe you’ll be more curious to experiment with miso. Bon Appétit has some great tips. Also, if you are planning a trip to Tokyo, please visit the Mankyu Misoten in the Asakusa area. Meander through the barrels of miso. The sixth-generation storeowner and his employees may inspire you to create dishes and desserts, which surpass Miso Salted Chocolate Brownies. Sure hope you share the recipe

Miso Salted Caramel Chocolate Brownies


Kissed by rivers of caramel, rich chocolate-cake is enhanced by white miso: This is one brownie recipe you’ll never regret. Plus, with all the good-for-you ingredients, say sayonara to guilt. Carpe diem and enjoy!

Adapted from The Splendid Table Dark Chocolate Brownies recipe.

  • 7½ ounces dark chocolate
  • 7½ ounces unsalted butter (cut into small squares for easy melting)
  • Heaping 3 tablespoons plus 1 teaspoon white miso paste
  • Generous 1 cup plus 2 tablespoons powdered sugar
  • 6 tablespoons whole grain flour (like Grist & Toll Red Fife) or all-purpose flour
  • 10 teaspoons cocoa powder
  • 4 large room temperature eggs
  • 1 teaspoon vanilla
  • ¼ cup caramel sauce

Coat an 8” x 8” pan with coconut oil or other shortening.
Set the oven dial to 350°
Heat the water in the bottom of a double boiler so bubbles appear.
Melt the chocolate, butter and miso in the top pan of the double boiler.

Ninja Note:
No double boiler? No problem. Bring water to boil in a large pan.
Use a Pyrex or similar heat resistant bowl over the water.

In a large bowl, whisk together the powdered sugar, flour and cocoa powder.
Vigorously stir the dry ingredients into the melted chocolate, butter and miso mixture.

Take the pan off the heat. One at a time, whisk the eggs into the batter. Stir in the vanilla.
Pour the brownie batter into the prepared pan. Drizzle with caramel sauce.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Wishing you sweet miso adventures.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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