Miso Caramel Soy Sauce Brownies

Why You’ll Love This Recipe

If you love brownies that are both decadent and complex, this recipe is for you. The miso caramel adds a silky, savory-sweet layer, while soy sauce amplifies the richness of the chocolate without tasting overtly salty. These brownies are sophisticated enough for a dinner party and indulgent enough for an anytime craving. Plus, they’re easy to make and guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownies:

• Unsalted butter
• Dark chocolate or semisweet chocolate, chopped
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Soy sauce (preferably low-sodium)
• Salt

For the miso caramel:

• Granulated sugar
• Water
• Heavy cream
• White miso paste
• Butter

Directions

Make the miso caramel:

1. In a saucepan, combine sugar and water. Heat over medium without stirring until it turns a deep amber color.
2. Carefully add heavy cream (it will bubble) and stir until smooth.
3. Remove from heat and whisk in miso paste and butter until fully combined. Let cool slightly.

Make the brownies:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a heatproof bowl, melt butter and chocolate together over a double boiler or in the microwave. Stir until smooth.
3. Whisk in sugar, eggs, and vanilla until glossy and combined.
4. Add soy sauce and mix well.
5. Sift in flour, cocoa powder, and salt. Fold until just combined—do not overmix.
6. Pour brownie batter into the prepared pan.
7. Spoon dollops of miso caramel over the top and swirl with a knife or skewer.
8. Bake for 25–30 minutes, or until the center is just set.
9. Cool completely in the pan before slicing.

Servings and timing

This recipe yields 9 to 12 brownies. Total time is approximately 1 hour: 20 minutes prep, 30 minutes baking, and 10 minutes cooling.

Variations

• Extra chewy: Add an extra egg yolk for a more chewy texture.
• Nutty twist: Top with chopped toasted pecans or sesame seeds for crunch.
• Spicy version: Add a pinch of chili powder or cayenne to the batter for heat.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Vegan version: Use vegan butter, dairy-free chocolate, and flax eggs; substitute coconut cream in the caramel.
• More miso: Add a pinch of miso to the brownie batter for a stronger umami note.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze for up to 2 months. Reheat briefly in the microwave for a warm, gooey texture, or enjoy them chilled for a firmer bite.

FAQs

What does miso caramel taste like?

Miso caramel is sweet, buttery, and lightly salty with an earthy, savory undertone from the miso. It pairs beautifully with chocolate.

Will the soy sauce make the brownies taste salty?

No—soy sauce enhances the chocolate flavor and adds umami without making the brownies taste overtly salty.

Can I use white chocolate instead?

For a different twist, you can create a white chocolate blondie base, but the rich flavors of dark chocolate work best with miso and soy.

Can I skip the miso?

You can, but the miso adds a distinct depth and balance that makes these brownies unique.

What type of miso should I use?

White miso (shiro miso) is best—it’s mild and slightly sweet, perfect for dessert applications.

Can I make this without a mixer?

Yes, a whisk and spatula are all you need. The batter comes together easily by hand.

Do these brownies have a cakey or fudgy texture?

They’re fudgy with a dense, chewy bite and a shiny, crackled top.

Can I make these in advance?

Yes, they taste even better the next day as the flavors deepen. Store tightly covered.

Do I need to refrigerate the miso caramel?

If making ahead, store it in a sealed container in the fridge for up to a week. Reheat gently before using.

Can I use store-bought caramel?

Yes, stir miso into store-bought caramel for a shortcut, but homemade delivers the best flavor.

Conclusion

Miso Caramel Soy Sauce Brownies are the ultimate indulgence for adventurous dessert lovers. With a luscious swirl of miso caramel and the umami boost of soy sauce, these brownies are irresistibly rich, balanced, and totally unique. Whether you’re baking for guests or treating yourself, this recipe transforms a classic into something truly extraordinary.

Miso Caramel Soy Sauce Brownies

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Miso Caramel Soy Sauce Brownies are rich, fudgy brownies swirled with miso caramel and enhanced with soy sauce for deep chocolate flavor and savory-sweet complexity.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 9 to 12 brownies
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

• 1/2 cup unsalted butter
• 6 oz dark or semisweet chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp soy sauce (low-sodium preferred)
• 2/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• For the miso caramel:
• 1/2 cup granulated sugar
• 2 tbsp water
• 1/3 cup heavy cream
• 1 tbsp white miso paste
• 1 tbsp unsalted butter

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Instructions

1. To make the miso caramel: In a saucepan, combine sugar and water. Heat over medium without stirring until the mixture turns deep amber.
2. Carefully add heavy cream (it will bubble), stirring until smooth.
3. Remove from heat and whisk in miso paste and butter until fully combined. Let cool slightly.
4. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
5. In a heatproof bowl, melt butter and chocolate together over a double boiler or in the microwave. Stir until smooth.
6. Whisk in sugar, eggs, and vanilla until glossy and well blended.
7. Add soy sauce and mix to combine.
8. Sift in flour, cocoa powder, and salt. Fold gently until just combined.
9. Pour brownie batter into prepared pan and smooth the top.
10. Spoon dollops of miso caramel over the batter and swirl with a knife or skewer.
11. Bake for 25–30 minutes, or until the center is just set.
12. Let cool completely before slicing and serving.

Notes

• Use white (shiro) miso for best flavor balance in desserts.
• Let the brownies cool completely to help them set and cut cleanly.
• Brownies taste even better the next day as flavors develop.

Nutrition

• Serving Size: 1 brownie (1/12th of recipe)
• Calories: 260
• Sugar: 22g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg