Chocolate Miso Brownies With Tahini Miso Chocolate Sauce
Chocolatey fudgy super moist brownie topped in this luxurious sesame chocolatey sauce
- 3 eggs large
- 100 g sweet miso white paste I use clearsping
- 200 g dark chocolate melted
- 50 g dark chocolate chips
- 200 g coconut butter or coconut oil odorless
- 250 g coconut sugar
- 70 g oat flour gluten-free
- 1 tsp vanilla bean paste or powder
- 2 pinches sea salt
Tahini Miso chocolate sauce
- 4 tbsp agave nectar
- 1 tbsp sweet white miso paste
- 2 tbsp tahini
- 2 tbsp water
- 6 tsp cacao or coco powder
- sea salt
- Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
- Melt 200g chocolate together with either the coconut butter or coconut oil (odorless) stir until smooth and set aside.
- 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.
- 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.
- 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.
- Leave to cool, then wrap in foil until required, I like to leave mine to rest for 24 hours so all the flavours develop.
- 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!
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.