Miso Chocolate Brownie Recipe

Prep

Preheat the oven to 175°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Lightly butter the parchment.

Melt chocolate and butter

Place the chopped bittersweet chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (2–3 minutes).

Whisk sugars and miso

In a medium bowl, whisk together granulated sugar, light brown sugar and white miso until the miso is evenly distributed and mixture is slightly creamy. This helps disperse the miso flavor.

Combine eggs and chocolate

Temper the eggs: whisk the eggs in a small bowl. Slowly add about 2 tablespoons of the warm melted chocolate into the eggs while whisking vigorously to temper. Then pour the tempered eggs into the remaining chocolate and whisk until glossy and combined. Stir in vanilla extract and espresso powder (if using).

Incorporate sugars

Add the miso-sugar mixture to the chocolate-egg mixture and whisk until smooth and homogeneous.

Fold dry ingredients

Sift the flour, cocoa powder and fine sea salt together over the chocolate mixture. Gently fold with a spatula just until no streaks of flour remain. Do not overmix. Fold in the chocolate chunks or chips.

Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 22–28 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (for fudgy brownies).

Cool and finish

Remove from oven and immediately sprinkle flaky sea salt over the surface. Allow brownies to cool completely in the pan on a wire rack (at least 1 hour) before using the parchment overhang to lift them out and cut into squares.

Make syrup

In a small saucepan, combine sugar, coconut water and glucose (if using). Warm gently over medium heat, stirring occasionally until the sugar dissolves completely. Do not boil. Remove from heat and cool to room temperature.

Mix base

In a bowl, whisk together the canned coconut milk, cooled sugar syrup, lime juice and a pinch of salt until smooth and homogenous. Taste and adjust sweetness or acidity: add up to 10 g more sugar or a little more lime if desired.

Chill

Cover the mixture and chill in the refrigerator until very cold, at least 2 hours (or overnight). Chilling improves texture in the ice cream maker.

Churn

Pour the chilled coconut base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-sorbet consistency (usually 20–30 minutes).

Freeze firm

Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up to scoopable texture. If the sorbet becomes too hard, let sit at room temperature 5–10 minutes before scooping.

To serve, cut the miso chocolate brownies into squares. Place a brownie on each plate and add a generous scoop of coconut sorbet alongside or on top. Sprinkle toasted coconut flakes and an extra pinch of flaky sea salt over the sorbet and brownie if desired. Serve immediately.