recipe miso caramel brownies these are the most multip img 0 8eab17a9
recipe miso caramel brownies these are the most multip img 0 8eab17a9

▫️RECIPE: MISO CARAMEL BROWNIES ▫️These are the most fudgey, melt in your mouth, luxurious brownies. Trust me – you NEED to make these.⠀

4 flax eggs (4 tbsp mulled flax seed mixed with 12 tbsp water)⠀
100ml oat milk⠀
165ml rapeseed oil ⠀
230g Melted Dark Chocolate (70%)⠀
400g Coconut Sugar⠀
120g Plain Flour⠀
30g chocolate chips ⠀
3tbsp White Miso⠀
1tsp baking powder⠀

70g chopped walnuts (roasted at 180 degrees C for 10 mins)⠀
2tbsp coconut sugar ⠀
1tbsp agave ⠀
1tsp white miso paste ⠀

Put your roasted walnuts aside to cook.⠀

In a saucepan gently heat the coconut sugar and agave until the sugar is completely dissolved. Stir continuously until the mixture bubbles. Take off the heat and stir in the miso paste. Empty the walnuts into the saucepan and stir until⠀
Completely coated. ⠀

Place the nuts on a plate and spread them out, set aside to firm up.⠀

Preheat oven to 180degrees C.⠀

Whisk the oil, milk and sugar together in a bowl. Add in the melted chocolate and whisk further before adding the miso and flax eggs.⠀

Sieve in the flour and baking powder and mix with a wooden spoon until smooth. Fold in your chocolate chips and half of your caramelised walnuts (making sure the clusters aren’t too big)⠀

Pour into the lined brownie tin and bake for approx 40 mins, until you can insert a knife and it comes out clean (a few bits of chocolate are fine as you want the mix to be gooey). They will still be a bit wobble when they come out but that’s ok as we want them to be fudgey not cakey.⠀

Set aside to cool completely before setting in the fridge for at least 8hrs. Take out of the fridge, cut into your brownie size preference and top with the walnut clusters.⠀

These brownies have to be stored in the fridge and (eaten soon after been taken out) as this is what sets them and makes them so sexy and fudgey.❤️

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