Description
Deep fudgy brownies with a thin salted maple–white miso glaze and a crunchy toasted sesame brittle topping for sweet–savory contrast.
Ingredients
Scale
- Brownies (8×8 pan)
- 8 oz semisweet chocolate, chopped (about 227 g)
- 1/2 cup unsalted butter (113 g)
- 1 cup maple syrup (about 340 g)
- 2 large eggs (about 100 g each without shell varies)
- 1 tsp vanilla extract (5 ml)
- 1/2 tsp kosher salt (about 2 g)
- 1/2 cup all-purpose flour (about 65 g)
- 2 tbsp unsweetened cocoa powder (about 10 g)
- Thin maple–white miso glaze
- 3 tbsp maple syrup (about 45 g)
- 1 1/2 tbsp white miso (shiro miso) (about 24 g)
- 2 tbsp hot water (30 ml)
- 1/4 tsp kosher salt (about 1 g), optional to taste (skip if miso is very salty)
- Toasted sesame brittle topping
- 1/2 cup granulated sugar (about 100 g)
- 1/4 cup toasted sesame seeds (about 30 g)
- 2 tbsp light corn syrup (about 30 g)
- 1 tbsp unsalted butter (about 14 g)
- 1/8 tsp kosher salt (about 0.6 g)
- 1/2 tsp baking soda (about 2 g)
Instructions
- Prep the pan. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, letting it overhang two sides for easy lifting. Lightly grease the parchment.
- Melt the chocolate and butter. In a microwave-safe bowl, melt the chopped chocolate and butter in 20-second bursts, stirring each time, until smooth. (Or melt gently over a double boiler.)
- Stir in maple. Whisk in maple syrup until glossy and uniform.
- Add eggs and vanilla. Whisk in eggs one at a time until the mixture thickens slightly. Whisk in vanilla.
- Combine dry ingredients. Sprinkle in flour and cocoa powder and add the kosher salt. Stir just until no dry streaks remain. Avoid overmixing—batter should look thick and shiny.
- Bake. Spread batter evenly in the pan. Bake 22–27 minutes, until the top looks set with faint crackles and the center has a soft wobble (not liquid).
- Make the glaze. Whisk maple syrup and white miso together in a bowl. Add hot water a little at a time to make a thin, pourable glaze. Taste and add a tiny pinch of salt only if you want more punch (skip if your miso is quite salty).
- Glaze while warm. Let brownies cool in the pan for 5 minutes, then spoon and spread the glaze over the top. It should soak in slightly and set glossy.
- Cool. Cool completely at room temperature, about 1 hour, or until the glaze is fully set.
- Make toasted sesame brittle. While brownies cool, heat sugar, corn syrup, and a pinch of salt in a medium saucepan over medium heat. Swirl occasionally (don’t constantly stir). Cook until it turns deep amber and smells nutty, about 4–6 minutes.
- Add sesame and finish. Stir in toasted sesame seeds until coated. Turn off the heat. Add butter and mix until melted. Add baking soda (it will foam), then immediately pour onto a parchment-lined tray. Let cool completely (it will harden into brittle).
- Break and top. Break brittle into shards. Press lightly onto the glazed brownies right before serving (or within a few hours) so it stays crisp.
- Slice. Use the parchment overhang to lift onto a cutting board. Cut into 8×8 squares (or smaller) with a warm knife for clean edges.
Notes
White miso matters here: use shiro (white) for a sweeter, cleaner sweet–savory profile. The glaze is intentionally thin—if it feels thick, whisk in a bit more hot water. For the fudgy texture, bake to the soft-wobble cue rather than chasing a fully firm center.