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–+ servings
Ella Cooks

Miso Caramel Sweet Potato Brownies

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Sweet potato keeps the brownies moist and dense without making them taste worthy or healthy Dark chocolate + cocoa gives you a rich, proper brownie flavor White miso adds savory depth to the caramel, a bit like salted caramel but more interesting The whole thing lands in that sweet spot of fudgy, glossy, salty-sweet and a little unexpected
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the brownies
  • 1 cup mashed sweet potato about 250 g, cooked and cooled
  • 1/2 cup unsalted butter melted (113 g)
  • 4 oz dark chocolate melted (115 g)
  • 3/4 cup light or dark brown sugar 150 g
  • 1/4 cup granulated sugar 50 g
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder 45 g
  • 3/4 cup all-purpose flour 95 g
  • 1/2 tsp fine salt
  • 1/2 tsp espresso powder optional
  • 1/2 cup chocolate chips or chopped dark chocolate 85 g
For the miso caramel
  • 1/2 cup granulated sugar 100 g
  • 2 tbsp water
  • 1/4 cup heavy cream warmed (60 ml)
  • 2 tbsp unsalted butter 28 g
  • 1 tbsp white miso
  • Pinch of salt if needed

Equipment

  • 8 x 8-inch square baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Spatula
  • Small saucepan
  • Fine sieve or potato masher if needed

Method
 

Method
    Prep the pan.
    1. Preheat the oven to 350°F (175°C). Line an 8 x 8-inch pan with parchment paper.
    Make the sweet potato base.
    1. Mash the cooked sweet potato until very smooth. If it looks at all lumpy, press it through a sieve or blitz it briefly so it disappears neatly into the batter.
    Mix the wet ingredients.
    1. In a large bowl, whisk together the mashed sweet potato, melted butter, melted dark chocolate, brown sugar and granulated sugar until smooth. Whisk in the eggs and vanilla until glossy.
    Add the dry ingredients.
    1. Add the cocoa powder, flour, salt and espresso powder if using. Fold together gently with a spatula just until no dry streaks remain. Fold in the chocolate chips.
    Bake.
    1. Spread the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes, until the center is just set and a skewer comes out with moist crumbs rather than wet batter.
    Cool completely.
    1. Let the brownies cool in the pan for at least 30 minutes, then lift them out and cool fully before adding the caramel.
    Make the miso caramel.
    1. Put the sugar and water in a small saucepan over medium heat. Let it bubble without stirring until it turns a deep amber color. Carefully whisk in the warm cream. It will bubble up. Add the butter and whisk until smooth, then whisk in the white miso. Taste and add a tiny pinch of salt if needed.
    Finish the brownies.
    1. Let the caramel cool for 5 to 10 minutes so it thickens slightly, then drizzle it generously over the cooled brownies.
    Slice and serve.
    1. Cut into 12 squares. For the neatest slices, chill for 20 minutes first.

    Nutrition

    Calories: 280kcalCarbohydrates: 35gProtein: 3gFat: 15gSugar: 24g

    Notes

    Tips & Variations

    Use orange-fleshed sweet potato, not pumpkin puree. You want sweetness and body.
    Do not overbake. These are best slightly under rather than over.
    If you want a stronger miso note, increase the miso in the caramel to 1 1/2 tbsp.
    A sprinkle of flaky salt on top is excellent.
    Chopped pecans or walnuts would work really well here.
    If you want them extra dramatic, swirl a little of the miso caramel into the batter before baking and drizzle more on top afterwards.

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