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Miso Caramel Brownies
MagicalButter
1
15 minutes
30 minutes
Ingredients
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½ cup Magical Coconut Oil or Ghee
⅔ cup Raw Sugar
⅓ cup Coconut Sugar
2 Eggs
1 tablespoon Vanilla Extract
½ cup Cocoa Powder
⅔ cup All-Purpose Flour
1 teaspoon Salt
½ teaspoon Baking Powder
½ Knob of Ginger (juiced)
2 tablespoons Honey
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¼ cup Unsalted Butter or Magical Butter
½ cup Dark Brown Sugar
1 tablespoon Vanilla Extract
¼ cup Heavy Cream
2 teaspoon Low Sodium Miso Paste
⅛ teaspoon Xanthan Gum
Directions
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Using an electric hand mixer, combine softened butter, raw sugar, coconut sugar, eggs, and vanilla extract.
Add cocoa powder, AP flour, salt, baking powder, and ginger. Combine all ingredients on high speed with an electric mixer.
Pour the mixture into a greased baking pan. Bake 25-30 minutes in an oven at 350 degrees Fahrenheit. Time may vary depending on your oven. Eat or freeze within 3 days.
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Slightly brown butter.
Once brown, add brown sugar and vanilla extract, stir slowly.
When your mixture starts to bubble, add heavy cream, miso paste, and xanthan gum. Lightly whisk.
Allow a minute or two for flavors to meld on very low heat. Pour caramel over your cooled brownies immediately. Top with crunchy mini marshmallows.
