A while ago, a friend of mine made some scrumptious raspberry chocolate brownies, ever since I haven't stopped craving this combination. Quite some time ago I was testing out a recipe for a similar brownie, which starred shiro miso. As you might know by now, I am really into pairing unusual ingredients and trying out funny combinations. So today, I wanna share my love for my newest dream couple: Shiro miso and dark chocolate.
Also known as sweet or light miso, it is milder than its darker types and has a more subtle saltiness to it. Miso is generated from fermenting soy beans with salt and barley and it's usually used in Japanese soups, stews or marinades.
In my view, there is nothing better than sweet and salty popcorn, my favourite chocolate is dark chocolate with sea salt flakes, and well the list goes on. So, I was intrigued and got the idea to use miso in combination with dark chocolate. Et voila, it's a dream! I added some extra sea salt flakes on top (cause, well, I can't get enough), plus the salt really elevates the chocolate flavour. The sweetness mainly comes from the raspberries, I only added a little coconut syrup for sweetness.
What you need
- 200g white spelt flour
- 1 flax egg (1tbsp flax meal + 2tbsp water)
- 1tsp baking powder
- 1tsp vanilla
- 2-3tbsp high quality raw cacao powder
- 50ml coconut blossom syrup or sweetener of choice
- 200g high quality dark chocolate (70% and plus)
- 100ml coconut oil
- 150-200ml oat milk or your favourite nut milk
- 1-2tbsp shiro miso paste
- 150g fresh raspberries
- sprinkle of sea salt
What to do
1. Preheat the oven to 180°C fan. Prepare the flax egg and let soak for a couple of minutes. Gently melt the chocolate with the coconut oil in a bain-marie.
2. In the meantime, mix together the flour, baking powder, vanilla and cacao.
3. Now mix the dry ingredients with the flax egg, 150ml milk, the syrup and the melted chocolate. Add the miso paste and mix everything just until there are no lumps, but do not over-mix. If the mix is too thick, add a little more milk.
4. Grease a flat, rectangular tin and pour in the batter. Level out evenly, then add the raspberries on top, lightly pressing them into the batter.
5. Bake for 25-30min. or until a skewer inserted comes out clean (I prefer my brownies more on the muddy side).
6. Sprinkle on some sea salt and serve with coconut wipped cream if you like.