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.

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