This recipe is similar to the one for Chocolate Soufflé Cupcakes, except for the baking powder, without which the batter stays dense and fudgy instead of puffing up into an airy cupcake. As for the cupcakes, miso sets these brownies apart from the pack; its salty, buttery, complex undertones really amp up their chocolate richness.
7 ounces / 198 g dark chocolate, chopped (64% cacao)
7 ounces / 198 g (1 3/4 sticks) unsalted butter
3 tablespoons plus 1 teaspoon white miso paste
1 cup / 115 g plus 2 tablespoons confectioners’ sugar
5 tablespoons all-purpose flour
8 teaspoons cocoa powder
4 large eggs, at room temperature
1. Preheat the oven to 350° F / 177°C. Lightly grease an 8 x 8-inch / 20 x 20cm baking pan. Melt the chocolate, butter, and miso in a double boiler over simmering water.
2. Meanwhile, whisk the confectioners’ sugar, flour, and cocoa powder in a medium bowl. Gradually whisk the dry ingredients into the melted chocolate mixture.
3. Remove the batter from heat and whisk in the eggs one at a time. Transfer the batter to the prepared pan and bake for 35 to 40 minutes, or until a cake tester comes out clean.
For a Peppermint Variation: Halve the quantity of miso and add 2 teaspoons of peppermint oil at the same time the eggs are added.
For a Chai Variation: Halve the quantity of miso and add 1 1/2 tablespoons chai tea powder, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 1/2 teaspoon cloves, and 1/2 teaspoon nutmeg along with the dry ingredients.
Reprinted with permission from Kyotofu © 2015 by Nicole Bermensolo, Running Press, a member of the Perseus Books Group.
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