Miso Brownies

• 分量: Serving size: 9 brownies
• 調理時間: 15 minutes
• 総時間: 1 hour 15 minutes

材料

1/2 cup (112 g) butter, softened

1 cup (200 g) granulated sugar

2 large eggs (about 100 g)

1 tablespoon miso, to taste

1 teaspoon vanilla extract

8 oz (228 g) high-quality semisweet chocolate, chopped

1/2 cup (120 g) milk

1 cup (120 g) glutinous rice flour

1/4 cup (30 g) Dutch-processed cocoa powder

手順

Preheat the oven to 350°F (180°C) with a rack in the center.

Line an 8-inch (20 cm) square baking pan with parchment paper.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar until well incorporated. Add the eggs, miso, and vanilla extract and mix until well combined, scraping the sides of the bowl as needed. It’s OK if the mixture looks oily and gritty at this point.

Melt one-half of the chocolate with a double boiler or in the microwave in 20-second bursts. Set the other half of the chocolate aside.

Add the melted chocolate and milk to the stand mixer and mix on low speed until incorporated. Sift in the flour and cocoa powder. Using a flexible spatula, fold to combine. Do not overmix the brownie mixture. Fold the chocolate chunks into the batter.

Transfer the batter to the prepared baking pan. Be sure to spread the brownie mixture evenly, covering every corner of the pan. Bake for about 50 to 60 minutes, until an inserted toothpick (or bamboo stick) comes out clean.

Cool completely at room temperature. Slice into 9 even pieces.

Store leftover brownies in an airtight container and consume within a few days.