miso caramel brownie skillet

Miso’s savory umami meets sticky-sweet caramel in this shareable skillet brownie. Bittersweet chocolate bakes gooey in cast iron, finished with a miso-cream caramel and flaky salt for a bold sweet-salty scoop.

Serves 6 · 15 min prep · 22 min cook

Estimate for one serving

• 455 cal
• 6g protein
• 48g carbs
• 28g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 10 tbsp unsalted butter
• 6 oz bittersweet chocolate, chopped
• 3/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp kosher salt
• 2 tbsp white or yellow miso paste
• 3 tbsp heavy cream
• 1/2 tsp flaky sea salt
• optional vanilla ice cream, for serving

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet on the stove.
2. 2Melt butter with the chopped chocolate in the skillet over low heat, stirring until smooth. Remove from heat and let cool 5 minutes so it is warm, not hot.
3. 3Whisk both sugars into the chocolate mixture until combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla.
4. 4Sift the flour, cocoa powder, and kosher salt over the batter and fold gently with a spatula until just combined and glossy; a few small streaks are fine.
5. 5Spread the batter evenly in the same skillet. Bake 18–22 minutes until the edges are set and a toothpick inserted 1 inch from the edge comes out with moist crumbs; the very center should still be slightly underdone for fudginess.
6. 6While the brownie bakes, make the miso caramel: in a small saucepan melt the remaining butter over medium heat. Whisk in the miso until smooth, then add the heavy cream and cook, stirring, until slightly thickened and glossy, about 1–2 minutes. Taste; it should be salty-sweet.
7. 7As soon as the brownie comes out of the oven, drizzle the warm miso caramel evenly over the top. Sprinkle with flaky sea salt.
8. 8Cool the skillet on a rack for at least 15 minutes so the caramel sets slightly and the brownie is sliceable but still gooey.
9. 9Cut into 6 wedges and serve warm straight from the skillet, ideally with a scoop of vanilla ice cream that melts into the miso caramel.