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
In a medium heavy based saucepan over low medium heat, slowly melt butter, golden syrup and sugar, stirring frequently
Take off heat and gently whisk in chocolate till fully melted
Whisk in the beaten eggs
Sieve flour and cocoa and gently whisk in
Pour into baking tray
Evenly place the white chocolate on top in – make sure they go to the edges as well
Drizzle evenly with the sweet miso – make sure you go to the sides as well
Bake 28 minutes
Leave to cool at room temperature before placing in fridge to firm up
Portion with a wet knife – at The Providores and Tapa Room we cut 3 x 6 = 18 portions
This makes more than you need but hard to make in smaller quantities
- 60g caster sugar
- 50g water
- 70g shiro miso (pale/white miso)
Bring sugar and water to boil, cook 30 seconds
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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