# Ingredient list:
→ Brownies
01 - 7 oz dark chocolate (60–70% cocoa), chopped
02 - 10.5 tablespoons unsalted butter, cubed
03 - 1 cup granulated sugar
04 - 0.5 cup packed light brown sugar
05 - 3 large eggs, room temperature
06 - 1 teaspoon vanilla extract
07 - 0.75 cup all-purpose flour
08 - 0.33 cup unsweetened cocoa powder
09 - 0.5 teaspoon fine sea salt
→ Miso Caramel
10 - 0.5 cup granulated sugar
11 - 0.25 cup heavy cream
12 - 2 tablespoons unsalted butter
13 - 1.5 tablespoons white miso paste
14 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a small saucepan over medium heat, melt sugar, stirring occasionally, until deep amber color develops. Remove from heat and carefully whisk in cream—mixture will bubble. Add butter and stir until smooth. Whisk in miso paste and vanilla until fully incorporated. Let cool slightly.
03 - Melt chocolate and butter together in a heatproof bowl set over simmering water, or microwave in 30-second intervals, stirring until smooth. Cool slightly.
04 - Whisk both sugars into the melted chocolate-butter mixture until well combined.
05 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract until fully blended.
06 - Sift flour, cocoa powder, and salt together. Gently fold into batter until just combined—avoid overmixing.
07 - Spread half the brownie batter into prepared pan. Dollop half the miso caramel over batter and swirl gently with a knife. Top with remaining batter, then swirl in remaining caramel.
08 - Bake for 32–35 minutes until edges are set but center remains fudgy. A skewer inserted should come out with moist crumbs.
09 - Cool completely in pan on a cooling rack before cutting into 16 squares.
