Try this classic chocolate brownie recipe with a delicious twist.
Pre-heat oven to 160 degrees celsius.
Melt butter in a small saucepan over a medium heat. Using a pastry brush, lightly brush a 23cm straight sided (7 cm deep) square cake tin with a small amount of the butter and line the tin with baking paper, ensuring to bring the paper up over the sides to enable easy removal of the cooked brownie later. Gently whisk in miso paste to the remaining melted butter to partly combine.
In a medium sized mixing bowl mix the sugar, cocoa, flour and baking powder together with a whisk. Add the eggs and butter/miso mix and stir with a wooden spoon to combine. Depending on the mood of the day either roughly chop or finely grate the milk chocolate into the mix and stir it all together. Chopping the chocolate will result in small chunks in the final brownie, whereas grating the chocolate will produce a consistently textured bake.
Gloop the mix into the prepared tin and place in the oven, leaving it to cook for 45 – 55 minutes.
Remove the brownie from the tin, trim the edges of the brownie slab and then cut into manageable pieces.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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