In Desserts, Recipes, Snacks

Chocolate Miso Brownies with Tahini Miso Chocolate Sauce

Chocolate Miso Brownies With Tahini Miso Chocolate Sauce
Print Recipe
Chocolatey fudgy super moist brownie topped in this luxurious sesame chocolatey sauce
Servings Prep Time
16Slices 20Minutes
Cook Time
25-35Minutes
Servings Prep Time
16Slices 20Minutes
Cook Time
25-35Minutes
Ingredients
Tahini Miso chocolate sauce
Instructions
  1. Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
  2. Melt 200g chocolate together with either the coconut butter or coconut oil (odorless) stir until smooth and set aside.
  3. In a large mixing bowl, beat the eggs by hand with a fork or whisk. Add the sweet white miso paste, vanilla bean paste or powder and sea salt. Pour the melted chocolate into the egg mixture together with the coconut sugar and mix until smooth. Then add the oat flour and continue to stir until thoroughly combined.
  4. Using a 9x9 (23cm) square brownie tin, line with parchment paper and then pour the mixture in and scatter over the chocolate chips. Using the back of a spoon push chips into the mixture so they are not exposed.
  5. Place in the pre-heated over for 25 minutes if you like them really fudge-style, 30 mins slightly firmer or 35 mins for cake-style brownies.
  6. Leave to cool, then wrap in foil until required, I like to leave mine to rest for 24 hours so all the flavours develop.
  7. To make the tahini miso chocolate sauce, add the agave nectar, sweet white miso, tahini, water, cacao and salt into a medium saucepan and stir until smooth, once mixed I use a spatula to flatten out any cocoa against the base of the sauce-pan, then gently heat over medium heat when ready to serve!
Recipe Notes

LISA’S TIP - These brownies are rich, decadent, sweet, and come with the added bonus of nostalgia in each bite. My Brownies have the sophistication with the added flavour of miso and tahini in the decadent sauce. Brownies don’t require that many ingredients so the star of the show is good quality chocolate, it’s worth indulging in no refined sugar dark chocolate! I love my brownies gooey although some people can find them too fondant like, don’t under-bake your brownies if this is the case, the sought-after gooey-ness will come when you leave the brownies to developed after they are baked.

 

 

If you’re enjoying my recipes why don’t you get a copy of my cookbook for your kitchen!
Purchase a copy here
I’d love to see how your cooking turns out so make sure to use the #myrelationshipwithfood and tag @myrelationshipwithfood when posting your pictures or email lisa@myrelationshipwithfood.com
Share Tweet Pin It +1
Previous PostGluten-Free Carrot Cake Donuts with Cream Cheese Frosting
Next PostBrussels Sprout Chips
X