225 g dark cooking chocolate (70% (I use Green and Black's))
300 g golden caster sugar
105 g plain flour
35 g cocoa powder
60 g milk chocolate chips
2 tbsp white miso paste
130 g Mixed Nuts (chopped)
Preheat the oven to 180°C / 350°F / gas 4. Prepare your lined tin.
Place the butter in a heatproof bowl along with the dark chocolate. Place a small amount of boiling water into a saucepan and rest the heatproof bowl with the butter and chocolate on top, then melt the contents on a low heat. You don't want the water to boil. Once melted set aside.
Add your sugar and eggs to an electric mixer and whisk for about 2 minutes until it's nice and frothy.
Pour the chocolate mixture into the egg mixture along with the miso paste and mix for a few minutes or until everything is combined.
Sift the flour and and cocoa powder into your mixture and stir with a wooden spoon until you have a nice thick batter and everything is combined.
Pour all the mixture evenly into a prepared tin, gently bang the tin on the work surface to get rid of any air bubbles.
Scatter the nuts on top of the mixture.
Bake in the oven for 25-30 minutes, make sure you check them with a metal skewer and the mixture is not too moist.
Let the brownies cool down it the tin, once cooled cut up in to squares.
Serve hot or cold with vanilla ice cream. Enjoy!
View the recipe instructions at Globe Scoffers
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