East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing
By Meera Sodha
Salted miso brownies
Not Too Tricky
makes 16
About the recipe
If I were in charge of brownies and their taxonomy (which, sadly, I’m not), there would be a proper list of categories. The only thing that unifies them really is the chocolate, beyond which they can be cakey, crumbly, chewy or cocoa-ey (and many other things beyond those beginning with the letter ‘c’).
This one is my perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavour that comes from using white miso and salt together. It makes this brownie incredibly special. And there is no category for that.
Recipe From
Ingredients
4½ tablespoons milled chia seeds
150g flavourless coconut oil
250g vegan dark chocolate (85%), broken into small pieces
420g light brown Muscovado sugar
120g plain flour
3½ tablespoons white miso
1 teaspoon flaky sea salt
Method
- Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a 20cm x 22cm cake tin with greaseproof paper. In a small bowl, mix the milled chia seeds with 270ml of water and set aside.
- Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then mix in the sugar, flour and miso, and crumble in the salt flakes. Finally, stir in the soaked and bloomed chia seeds, then pour into the lined tin and gently shake to distribute the mixture.
- Place on the middle shelf of the oven for 45 minutes, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.
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