Miso Walnut Brownies
- Level: Easy
- Yield: 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 333
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 39
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 5
- Cholesterol
- 59
- Sodium
- 214
- Total: 3 hr (includes cooling time)
- Active: 30 min
Ingredients
Nonstick cooking spray
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 sticks (1 cup) unsalted butter
8 ounces semisweet chocolate, chopped
1/3 cup plus 2 tablespoons white miso
2 1/4 cups granulated sugar
5 large eggs
1 tablespoon pure vanilla extract
2 cups walnut halves, roughly chopped
1/3 cup confectioners’ sugar
Directions
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 opposing sides. Spray the foil with nonstick cooking spray.
- Whisk together the flour and cocoa powder in a medium bowl. Set aside.
- Melt the butter and chocolate in a large pot over medium heat, stirring frequently. Add 1/3 cup of the miso and whisk until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Add the flour mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 33 to 36 minutes.
- Let the brownies cool completely in the pan on a wire rack, about 2 hours. Use the foil overhang to help lift them out of the pan.
- Just before serving, whisk the confectioners’ sugar, remaining 2 tablespoons miso and 1 tablespoon water in another medium bowl until smooth. Drizzle the glaze over the top of the brownies then cut into 24 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.