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Misobrownie with sea salt
The perfect brownie: firm, but also creamy thanks to the chia seeds; rich, but not too much; with a taste of salted caramel created by the use of white miso and salt. This brownie is something very special - and there is no category for it.
Ingredients:
5 tbsp
ground chia seeds
150 g
neutral coconut oil
250 g
dark chocolate (70%), broken into small pieces
350 g
sugar
120 g
flour
3 tbsp
white miso
¾ tsp
sea salt flakes (or normal salt)
Instruction:
Preheat the oven to 200°C and line a cake tin (20 × 20 cm) with baking paper.
Mix the ground chia seeds with 270 ml water in a small bowl and set aside.
Melt the coconut oil and chocolate in a pan over a low heat, stirring occasionally, and remove from the heat.
Stir in the sugar, flour, miso and salt. Add the swollen chia seeds and mix well.
Pour the batter into the prepared tin and swirl to distribute evenly.
Bake in the oven for 45 minutes. The brownies may still be a little soft in the middle, they will become deliciously creamy as they cool.
Leave to cool completely before serving and cut into 16 squares.