Double Chocolate Miso Brownie

...with Best of the Bone Miso Bone Broth & Beef Tallow.
A rich, indulgent treat that balances deep chocolate flavour with a subtle savoury note from Best of the Bone Miso Bone Broth. The miso in the cookie-inspired layer adds a caramel-like depth, while beef tallow gives a silky texture and luxurious finish. Perfectly fudgy, perfectly balanced, this brownie is pure decadence.

Miso Cookie Layer Ingredients:

• 110 g unsalted butter, melted
• 1½ tbsp white miso paste
• 180 g white sugar
• 1 tsp vanilla extract
• 1 egg
• 165 g plain flour (all-purpose flour)
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp Best of the Bone Miso Bone Broth
• 150 g dark chocolate (70–80% cocoa), chopped (optional)
  

Brownie Layer Ingredients:

• 180 g unsalted butter
• 60 g cocoa powder
• 1 tsp vanilla extract
• 310 g white sugar
• 125 g semi-sweet chocolate chips
• 60 g semi-sweet chocolate, chopped
• 3 large eggs, room temperature
• 60 g plain flour
• Pinch of salt
• 2 tsp Beef Tallow (replacing olive oil)

Method:

1. Preheat the oven to 180°C (350°F). Line an 8 × 8 inch (20 × 20 cm) baking tin with baking paper.
2. Prepare the Miso Cookie Layer. In a saucepan, melt the butter and stir in the miso paste and Best of the Bone Miso Bone Broth until smooth.
   In a mixing bowl, whisk together the butter mixture, sugar, egg, and vanilla for 2–3 minutes until creamy.
   In a separate bowl, combine the flour, baking soda, and salt.
   Add the dry ingredients to the wet and mix until just combined. Fold through the chopped dark chocolate, if using.
   Set aside while you make the brownie layer.
3. Prepare the Brownie Layer. In a medium saucepan, melt the butter over medium-low heat. Continue cooking, stirring every 10 seconds, until it turns golden brown and nutty (about 6–8 minutes).
   Transfer the browned butter to a heatproof bowl. Stir in cocoa powder, beef tallow, vanilla, and chopped chocolate until smooth.
   In a large bowl, whisk the eggs and sugar together for 5–6 minutes, until the sugar dissolves and the mixture is pale and slightly thickened.
   Pour in the cooled browned butter mixture and stir until smooth.
   Fold in the flour, salt, and chocolate chips until just combined.
   Tip: Whisking the sugar into the eggs helps create that perfect crackly brownie top.
4. Assemble. Spread half of the brownie batter into the prepared tin.
   Gently spoon the miso cookie dough over the top, then layer with the remaining brownie mixture.
   For a marbled effect, swirl the two batters lightly with a knife.
   Smooth the surface with a spatula.
5. Bake for 50–55 minutes, or until the edges are set and the centre remains slightly fudgy.
   Cool completely in the tin before cutting into squares.
6. Serve: Slice into generous squares and enjoy slightly warm or at room temperature.

Delicious with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.