Miso Chocolate Brownie (vg) Recipe

Prep

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly oil the parchment.

Dry ingredients

In a medium bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and 1/2 teaspoon fine sea salt until uniform. Set aside.

Melt chocolate

Place the chopped dark vegan chocolate in a heatproof bowl. Pour the hot water over the chocolate and let sit 1 minute, then whisk until smooth and glossy. Allow to cool slightly (2–3 minutes).

Combine wet sugars and miso

In a large bowl, whisk together the white miso paste, granulated sugar, light brown sugar, oil, applesauce, and vanilla until smooth and the miso is fully incorporated. The mixture will be thick.

Incorporate chocolate

Pour the warm melted chocolate into the wet mixture and whisk until evenly combined. The batter will loosen and become glossy.

Add dry ingredients

Fold the dry ingredients into the wet chocolate mixture with a rubber spatula. Mix until just combined; do not overmix. Scrape batter into the prepared pan and smooth the top. If you want extra texture, sprinkle in a handful of chopped vegan chocolate or nuts before smoothing.

Bake

Bake in the preheated oven for 22–28 minutes, rotating halfway, until the edges are set and a toothpick inserted 2/3 from the edge comes out with a few moist crumbs (centers should be fudgy).

Cool and finish

Remove from oven and place on a rack. After 10 minutes, use the parchment overhang to lift the brownie from the pan. For cleaner slices, cool completely to room temperature, then chill in the refrigerator for at least 1 hour. Sprinkle flaky sea salt on top just before serving if desired.

Dissolve sugar

In a small saucepan over medium heat, combine the granulated sugar and 1/4 cup of the coconut milk. Warm gently, stirring, just until the sugar dissolves completely. Remove from heat and let cool to room temperature.

Blend

In a blender or mixing bowl, combine the remaining coconut milk, the cooled sugar mixture, agave (or maple syrup), lime juice, vanilla extract, shredded coconut (if using), and 1/4 teaspoon fine sea salt. Blend until smooth and homogeneous. Taste and adjust sweetness or acidity as needed.

Chill and churn

Refrigerate the sorbet base until thoroughly chilled (at least 1 hour). Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–25 minutes).

Freeze to set

Transfer the churned sorbet to an airtight container and freeze for at least 2 hours to firm up. If you don't have an ice cream maker, freeze in a shallow container, stirring vigorously every 30 minutes for 3–4 cycles to break up ice crystals until smooth.

Serve

Scoop the sorbet with a warm spoon or scoop and serve alongside a slice of miso chocolate brownie. Let the scoop sit 2–3 minutes at room temperature if very firm.

Cut the chilled brownie into squares. Place a brownie square on each plate, add one or two scoops of coconut sorbet, sprinkle a few toasted sesame seeds over the sorbet or brownie, and tuck a small herb leaf (micro basil or mint) alongside. Serve immediately.