Do you like salty and sweet desserts? Do you like brownies? This gluten free miso brownies would definitely satisfy your taste buds!

Gluten Free Miso Brownies

Adopted from Eat with Clarity. 8×8 baking pan.

Ingredients

• 2 eggs
• 3/4 cup caster sugar from Judee’s from Scratch
• 1 1/2 cup 70% chocolate chips or semi-sweet chocolate chips, divided
• 3/4 cup avocado oil or vegetable oil
• 1 teaspoon vanilla extract
• 2 tablespoons of milk
• 1/2 cup + 2 tablespoons Gluten Free All Purpose Flour from Mightylicious
• 1 teaspoon baking powder
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 35g red miso paste, optional (you could use white miso paste. Red miso paste gives a stronger flavor. You could skip adding miso if you only want to make regular brownie. This receipt will work as well.)

Steps

1. Preheat the oven to 350°F. Line parchment paper on the 8×8 baking pan and set aside.
2. Add 1 cup worth of the chocolate chips to a microwave safe bowl and microwave at 30-45 second intervals, stirring between each until completely melted, and lightly cool off. You could use double boil method to melt the chocolate chip this way.
3. In a mixing bowl, whisk together the dry ingredients gluten free mix, baking powder, cocoa powder, and salt.
4. In a separate bowl, whisk together eggs, milk, oil, vanilla extract, and miso paste. Whisk in the melted chocolate.
5. Add the dry ingredients to wet mixture. Mix until smooth and no flour clumps.
6. Add the reminding 1/2 cup of chocolate chips into the batter. Fold until it is combined.
7. Pour the batter into the 8×8 baking pan.
8. Bake for 30-38 minutes or until a toothpick comes out somewhat clean and the tops are nice and shiny/crinkly. Bake for longer for a less fudgy center and vice versa.
9. Let cool completely, then slice it into squares.

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour on the market.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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