Miso Caramel Brownie Recipe

Prepare

Preheat oven to 180°C (350°F). Line a 20 x 20 cm (8 x 8 in) square baking pan with parchment paper, leaving an overhang for easy removal; lightly butter the paper.

Melt the chopped bittersweet chocolate and 150 g butter together in a heatproof bowl set over barely simmering water (double boiler), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between, until melted and glossy. Remove from heat and let cool slightly (about 5 minutes).

Whisk together granulated sugar and brown sugar into the melted chocolate-butter mixture until combined. Add the eggs one at a time, whisking or stirring briskly to incorporate after each addition. Stir in vanilla extract.

Sift the flour and cocoa powder together with the salt. Fold the dry ingredients into the wet chocolate mixture with a spatula just until no streaks remain. Do not overmix.

Reserve about 200 g of batter in a separate bowl for easier swirling. Spread the remaining batter evenly into the prepared pan using an offset spatula.

Preheat a small heavy-bottomed saucepan over medium-low heat. Add the chopped white chocolate and 30 g butter to the pan and stir continuously. The white chocolate will first melt, then begin to color. Continue stirring gently until it reaches a deep blond/golden caramel color and develops a nutty aroma (8–12 minutes). Remove from heat immediately to prevent burning.

Stir in 60 ml heavy cream and a pinch of salt to loosen the caramelized white chocolate into a pourable paste. If it seizes or thickens too much, gently warm in short bursts and stir to smooth.

Drop spoonfuls of the caramelized white chocolate over the brownie batter already in the pan, then dollop reserved 200 g of plain brownie batter on top in several places. Using a knife or skewer, swirl the two batters together in a figure-eight/looping motion to create marbled patterns. Aim for visible ribbons of caramelized white chocolate but keep some dark batter showing.

Bake in the preheated oven for 22–28 minutes, rotating halfway, until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter). Avoid overbaking to keep fudgy texture.

Remove from oven and let cool in the pan on a wire rack for at least 45 minutes before lifting out using the parchment overhang. Cool further to near room temperature before cutting for cleaner slices.

In a medium heavy-bottomed saucepan, combine 150 g granulated sugar and 45 ml water. Stir just to moisten the sugar and bring to a simmer over medium heat without stirring further. Swirl the pan gently to promote even caramelization.

Watch carefully as the sugar turns amber (about 6–9 minutes). When it reaches a deep amber color, remove the pan from heat. Immediately add 60 g cold butter in pieces while whisking (stand back as it will bubble).

Slowly pour in 120 ml warm heavy cream while whisking continuously to combine into a smooth sauce. If the mixture seizes, return to low heat and whisk until smooth.

Whisk in 30 g white miso paste until fully incorporated, then stir in 1 tsp vanilla extract and a pinch of salt. Taste and adjust—add a little more miso (up to 10 g) for deeper savory balance if desired. Allow sauce to cool; it will thicken as it cools. Keep warm or refrigerate in an airtight container for up to 7 days; gently rewarm before serving.

Line a baking sheet with a silicone mat or parchment paper and lightly oil it. In a small saucepan, combine 100 g granulated sugar, 20 ml water, and 15 ml corn syrup. Stir over medium heat until sugar dissolves, then stop stirring and bring to a boil. Use a candy thermometer if available.

Let the syrup cook until it reaches 150°C (302°F) or turns a light amber color (about 6–8 minutes). When it reaches color, remove from heat and quickly stir in 10 g butter and 80 g toasted sesame seeds until evenly coated. Add 1/4 tsp fine sea salt and mix.

Pour the hot sesame mixture onto the prepared sheet and spread thinly with a spatula to an even layer (work quickly; it sets fast). Allow to cool completely and harden (10–15 minutes). Break into irregular shards. Store in an airtight container to keep crisp.

Cut the cooled brownie into 9 or 12 squares (depending on desired serving size). Place a brownie on each plate.

Warm some miso caramel sauce slightly (if chilled). Spoon 1–2 tablespoons of miso caramel over each brownie or serve in a small sauce dish alongside. Top each brownie with a scoop of vanilla ice cream.

Add 1–2 pieces of sesame brittle artfully on or beside the ice cream for crunch. Finish with a light sprinkle of flaky sea salt over the brownie and ice cream. Serve immediately.