Mate with a Plate: Peter Gordon’s double chocolate sweet miso brownie

Long Lunch 26/02/2018

Wendyl Nissen's Mate with a Plate today is Peter Gordon. Here is his recipe for double chocolate sweet miso brownies.

Peter Gordon’s double chocolate sweet miso brownie

This is a very rich brownie and will give you 18 portions.


  • 250g butter
  • 150g golden syrup
  • 450g golden caster sugar
  • 420g 70% chocolate buttons
  • 7 eggs, beaten with 2 pinch fine salt
  • 140g flour
  • 30g cocoa powder
  • 110g white chocolate buttons
  • 50g sweet miso

Line base and sides of a 30 x 15cm baking tray (around 5cm deep) with parchment.

Oven 160C x Fan 3


  1. In a medium heavy based saucepan over low medium heat, slowly melt butter, golden syrup and sugar, stirring frequently

  2. Take off heat and gently whisk in chocolate till fully melted

  3. Whisk in the beaten eggs

  4. Sieve flour and cocoa and gently whisk in

  5. Pour into baking tray

  6. Evenly place the white chocolate on top in – make sure they go to the edges as well

  7. Drizzle evenly with the sweet miso – make sure you go to the sides as well

  8. Bake 28 minutes

  9. Leave to cool at room temperature before placing in fridge to firm up

  10. Portion with a wet knife – at The Providores and Tapa Room we cut 3 x 6 = 18 portions

Sweet Miso

This makes more than you need but hard to make in smaller quantities


  • 60g caster sugar
  • 50g water
  • 70g shiro miso (pale/white miso)


  1. Bring sugar and water to boil, cook 30 seconds

  2. Whisk in miso and cook over gentle boil 1 minute, whisking all the time

Store in fridge for up to a month.

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