Salted Miso Brownies (Makes 16)
We all have a favourite recipe for brownies, this is without doubt mine…I urge you to make them – they will become your new favourite too! The addition of the white miso and salt gives them an incredible salted caramel flavour whilst the chia seeds create a dense and fudgy consistency. Admittedly, they don’t look like the smartest of brownies, but as I have often said, ‘looks can be deceiving’, and in this case they definitely are!…This magnificent recipe is from Meera Sodha’s cookbook ‘East’.
5 tablespoons milled chia seeds
150g flavourless coconut oil
250g dark chocolate, broken into small pieces (I use Lindt Excellence 70% Cocoa Dark Chocolate)
350g light brown Muscovado sugar
120g plain flour (gluten free if required)
3 tablespoons white miso
¾ teaspoon flaky sea salt
*20cm square cake tin, lined with greaseproof paper
- First of all put the chia seeds in a small bowl, add 270ml water and set aside.
- Place the coconut oil and chocolate pieces in a saucepan over a low heat. Stir occasionally until melted. Take off the heat and mix in the sugar, flour, miso and salt. Finally, add the ‘bloomed’ chia seed (and their water), mix well.
- Pour into the prepared, lined tin and gently shake to distribute the mixture evenly. Bake on the middle shelf of a preheated oven, 180’c fan, for 40 minutes. The brownies will be still wobbly in the middle but they will settle down and become deliciously fudgy as they cool. Cool completely before cutting into 16 squares.
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