Check out this perfect brownie, which is dense and fudgy thanks to chia seeds; rich, but not sickeningly so; and has a salted caramel-like flavor that comes from using white miso and salt.
9 oz dark chocolate (70%), broken into small pieces
1¾ cups light brown sugar
1 cup all-purpose flour
3 tbsp white miso
¾ tsp flaky sea salt
Steps:
Preheat the oven to 400°F and line an 8-inch x 8-inch cake pan with parchment paper. In a small bowl, mix the ground chia seeds with 1 cup plus 2 tbsp of water and set aside.
Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat. Mix in the sugar, flour, and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined pan and gently shake to distribute the mixture.
Place on the middle shelf of the oven for 45 minutes or until firm to the touch around the edges with a slight wobble in the middle, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.
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Preheat the oven to 400°F and line an 8-inch x 8-inch cake pan with parchment paper. In a small bowl, mix the ground chia seeds with 1 cup + 2 tbsp of water and set aside.
Place the coconut oil and broken chocolate in a medium-sized saucepan and set over a low heat. Stir occasionally until melted, then take off the heat. Mix in the sugar, flour, and miso, and crumble in the salt flakes. Finally, add the bloomed chia seeds and mix. Pour into the lined pan and gently shake to distribute the mixture.
Place on the middle shelf of the oven for 45 minutes or until firm to the touch around the edges with a slight wobble in the middle, then remove. The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 squares.
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