Peanut Butter Swirled Miso Brownies
Servings 12
Ingredients
- 8 tablespoons unsalted butter (114 grams)
- 4 oz dark chocolate, chopped (114 grams)
- ½ cup sugar (100 grams)
- ½ cup brown sugar (100 grams)
- 2 large eggs
- 2 tablespoons white miso paste
- 1 teaspoon vanilla
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup dark chocolate chips (semisweet or bittersweet okay)
Peanut Butter Swirl
- ¼ cup peanut butter
- 2 tablespoons oil (I use olive)
Instructions
- Preheat oven to 350 degrees F. Line inside of an 8-inch pan with parchment paper or nonstick foil.
- Melt the butter and the dark chocolate together in a saucepan over low heat.
- Remove from heat and whisk in the sugar.
- Add the cold eggs one by one, whisking until each one is blended in, then whisk in the miso paste and the vanilla extract.
- Mix together the flour, cocoa, baking powder and salt and whisk into the batter. Make sure it's cool, then add additional chocolate chips.
- Pour mixture into the prepared pan.
- In a small bowl, mix together softened peanut butter and oil. Drop small spoonfuls on top of the brownie batter, then gently pull a knife through to make swirls of peanut butter
- Bake for about 28 minutes or until the brownies appear set. They might still appear to be a little underdone in the center, but that's okay.
- Let cool before slicing. If you have time, you can cool, chill and cut while cold.