I read in a Wall Street Journal article last month (yes the WSJ of all places!) about miso making an appearance in desserts. Growing up in an Asian household, I had known miso as a Japanese flavoring, used as a sauce for fish (it’s DELICIOUS with Chilean sea bass) or as a base for soup, but had never thought of it outside of those parameters. But reading this article, it made sense! Miso paste has a thick consistency that would add a buttery texture to a dessert, and the flavor, although used mainly as a salty condiment, does have a hint of sweetness to it. I could see how it would make an awesome complement to chocolate, similar to sea salt + caramel.
So I decided to try out one of the recipes that the WSJ article recommended, with a few amendments of my own, including, of course, making it gluten-free! Usually turning a regular gluten-filled recipe into gluten-free changes the consistency and you can tell there’s something a little different about it. But I didn’t tell my friends this brownie was gluten-free until after they had tasted their first bites, and when I did, their jaws dropped! Maybe it’s because there isn’t a ton of flour in this recipe, or maybe it’s because the miso makes up for what the gluten-free flour lacks in consistency, but either way, it was a win! Continue reading