Chocolate and miso are a match made in heaven with these Miso Brownie Bites! Fudgy, bite-sized brownies are baked in a donut hole pan, then dipped in a rich, chocolate ganache glaze with a sprinkle of chopped walnuts.

Red miso gives these brownie bites a delicious umami flavor that pairs wonderfully with chocolate. If you’ve never had miso brownies, you’re in for a sweet treat!

Platter of ganache and nut garnished miso brownie bites

Our miso brownie bites recipe is easy, chocolate-y, and a fun baking project! These mini brownies make a delicious after-dinner dessert or bite-sized snack for your next get-together.

They’re perfect for the holidays or any other special occasion. The red miso gives the brownie bites a unique flavor that is elevated and elegant.

Choose red miso over white miso for a more intense flavor. We’ve found that white miso is a bit too mild and doesn’t quite stand out enough.

Why You Will Love Our Miso Brownie Bites:

What is it about miniature desserts that are so appealing? We love bite-sized desserts like these Mini Blueberry Tarts and mini appetizers like our French Onion-Gruyere Mini Boules. They make cute, elegant finger foods that work great for a party.

And this brownie bites recipe is no different! Fudgy and moist, each bite is loaded with intense chocolate flavor and just a hint of red miso that makes all the difference.

Why This Recipe Works:

Easy to make with only 15 minutes of prep time!
Irresistibly chocolate-y thanks to two types of chocolate
Miso balances the sweetness and adds an umami flavor
Rich, moist and fudgy because of the eggs and melted chocolate

You don’t really taste the miso in these brownies. The miso adds a salty, umami flavor that makes the chocolate taste deeper and richer. You can add miso to chocolate cake, cookies, caramel sauce, and chocolate ice cream for a unique spin on flavors.

3 miso brownie bites and a fork on a plate- pile of brownie bites on a platter in background

The Ingredients:

To make these miso brownie bites, you will need a donut hole pan. It gives the mini brownies a perfectly round shape and makes the entire process a bit easier. If you have a mini muffin pan, that’s a great alternative.

You will need:

butter
semi-sweet baking chocolate (for both the brownies and the ganache)
granulated sugar
brown sugar
red miso
eggs
vanilla
all-purpose flour
Dutch process cocoa powder
espresso coffee powder
heavy cream

Let’s Make Miso Brownie Bites:

This miso brownie bites recipe makes a yield of about 48, which is perfect for serving dessert platter-style, or on separate trays for a party. Plus, one miso brownie bite won’t be enough and we guarantee everyone will want another (or more)!

To make these mini miso brownies:

Combine the wet ingredients: Mix the wet ingredients in a medium bowl.
Add the dry ingredients: Combine the dry ingredients with the chocolate mixture
Bake the brownies: Scoop the batter into the pan and bake.
Coat with ganache: Coat the brownie bites in ganache and place them on a rack to set. Sprinkle the chopped walnuts over the brownies.

Brownie bites being scooped into donut-hole pan

Recipe Tips for the Best Results

Choose red miso over white miso. Red miso gives the brownies a little more umami flavor than white miso.
Skip the salt! There’s no need to add salt to the brownie batter since the red miso has enough saltiness.
If using a mini muffin pan, you can use small paper muffin liners. This will help the brownie bites pop out easily from the pan when it’s time to remove.
Test for doneness with a toothpick. Insert the toothpick into the center of the brownie bite. You should have a little wetness on the tip of the toothpick. The brownies will continue to cook in the hot pan and they will firm up even more as they cool.

Baked miso brownie bite being dipped in ganache glaze

With its rich, fudgy center and silky-smooth chocolate ganache, you will love this miso mini brownie bites recipe! They’re sure to disappear fast at your next gathering.

Miso adds a unique and distinct flavor to the dense chocolate, cake-y texture of the brownie, and each brownie bite is a dream!

Helpful Tools:

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Donut hole pan
Cooling rack
Appetizer forks

Some Other Recipes We Are Sure You Will Love:

These triple chocolate brownies are rich, chocolate-y, and indulgent in every way! Fudgy and chewy with a glossy top, this is our favorite classic brownie recipe.

This one-bowl brownie recipe makes a deliciously rich and chewy batch! Almonds give it a touch of crunch while sea salt and chocolate make one winning combo, yet again.

Mini corn waffles are baked crisp and crunchy, then topped with tender, spiced pulled pork and homemade chipotle sauce! They’re flavorful, bite-sized morsels of goodness that are perfect for your next party.

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Miso Brownie Bites

Red miso adds a savory, umami flavor to these fudgy Miso Brownie Bites! They are Baked in a donut-hole pan, glazed in a rich, chocolate ganache then sprinkled with chopped walnuts.

4.67 from 3 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 103kcal

Author: Pat Nyswonger

Ingredients

Wet Ingredients:

16 tablespoon butter (2 cubes)
4 ounces semi-sweet baking chocolate chopped
2 cups 400 grams granulated sugar
½ cup 100 grams brown sugar
⅓ cup red miso
4 large eggs
1 tablespoon vanilla extract

Dry Ingredients:

2 cups 240 grams all-purpose flour
2 cups 160 grams Dutch process cocoa powder
1 teaspoon espresso coffee powder

For the Ganache:

6 ounces semi-sweet chocolate chopped
⅓ cup heavy cream

Instructions

Preheat the oven to 350°F

For the Wet Ingredients:

In a medium-size microwave-safe bowl, melt the butter and the chocolate in 30-second increments. Stir until smooth. Add the granulated sugar, brown sugar, and the miso. Whisk until well blended and smooth, then whisk in the eggs and vanilla.

For the dry ingredients:

In a separate bowl, whisk together the flour, cocoa powder, and espresso. Create a large hole in the center of the mixture and scrape in the wet mixture. Stir the mixture until thick and smooth.

Bake the Brownies:

With a 1-1/2 tablespoon size cookie scoop or tablespoon, scoop the batter into the cavities of a non-stick donut hole pan or a mini-muffin pan.
Transfer to the oven and bake for 13 to 15 minutes. Remove from the oven and cool in the pan for 10 minutes. Remove the brownie bites from the cavities and place, tops down, on a wire cooling rack to finish cooling.

To make the Ganache:

Place the chopped chocolate in a small dish.
Heat the cream in a saucepan set over medium heat until small bubbles form around the inner edge. Do not boil the cream.
Pour the hot cream over the chocolate. Cover with a saucer and let sit for 5 minutes to soften, then stir with a spoon until completely melted and smooth.
Insert a small appetizer fork into a brownie and dip the brownie into the ganache. Turn the brownie to coat the rounded portion. Place on a wire rack to firm up and continue to coat the rest of the brownie biites.
Sprinkle chopped, roasted walnuts over the brownies.

Notes

We used red miso as it has more depth of flavor than the milder white miso.
We intentionally did not add salt to the ingredient list because there is enough salt in the red miso.
You can use small mini paper muffin liners if using a mini-muffin pan.
When testing the brownies for doneness there should be a little wetness on a toothpick. The brownies continue to cook in the hot pan and firm up as they cool.