Pork floss has been a staple in my childhood ever since I could grab a pair of tongs to pick up pork sung buns at Chinese bakeries. If you want something with a lil umami, it’s the best addition to omelets and sandwiches (I made a sandwich with pork floss, cucumbers & hoisin sauce on top of two slices of toasted milk bread recently and I CANNOT RECOMMEND IT ENOUGH!) too. One day, I was craving maple and bacon donuts and a light bulb flashed in my head. If sweet & savory combinations like maple & bacon work so well, why not add pork floss to desserts? Adding a little Maldon sea salt to the top of chocolate chip cookies helps cut through the sweetness, and it’s the same logic I used with pork floss and brownies.
I rushed and grabbed the giant tub of pork floss that I ordered from Southeast Asian Food Group and got to work. This was such a key component to the PASALUBONG treat boxes! Just a couple weeks ago, I had perfected a miso caramel blondie recipe from Ritzy Mom. So, I doubled Handle the Heat’s recipe for chewy brownies, and the rest is history.
With the velvety miso caramel and pockets of pork floss, you’re getting healthy doses of salty goodness. The brownies themselves are fudgy and I’m partial to the texture of box-mix brownies, which these definitely encompass. It’s imperative to use a high quality cocoa powder to get this depth of rich chocolate flavor. This recipe makes a half-sheet size worth of brownies, so it’ll help you feed a crowd and turn others into pork floss believers.
Pork Floss & White Miso Caramel Brownies
Ingredients
For the Brownie:
- 2 ½ cups white sugar
- 1/2 cup + 2 tablespoons unsalted butter
- 4 large eggs plus 2 egg yolks, cold
- 2 teaspoons vanilla extract
- 1 ½ cups Dutch-processed cocoa powder
- 2/3 cup vegetable oil
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips I like using Ghirardelli's 60% Cacao Bittersweet Chocolate Chips.
- 1 cup pork floss
For the Miso Caramel:
- 2/3 cup white sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
- 2 tablespoons white miso paste
Instructions
For the Brownies:
- Preheat the oven to 325 degrees Fahrenheit. Line a 12×18 inch sheet pan with foil and cover with nonstick cooking spray.
- In the bowl of a stand mixer, beat the eggs, egg yolks and sugar on medium-high speed until light and thick, about 3 minutes. Add in the vanilla extract.
- Microwave the butter in a separate bowl for about 1 minute. Stir in the oil and cocoa powder.
- Using a rubber spatula, gently stir in the butter-cocoa mixture. Fold in the flour, baking soda, cornstarch & salt until combined. Stir in the chocolate chips and pork floss.
- Spread the brownie batter evenly into the prepared pan.
- Top with dollops of miso caramel and marble it into the batter with toothpicks to create swirls.
- Place in the oven and bake for 30 minutes, or until the brownies are set and a toothpick inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.
For the Miso Caramel:
- In a heavy bottom saucepan, mix the sugar, water, and corn syrup together. Stir with a whisk to combine and set over medium heat.
- While swirling the saucepan occasionally for the sugar to dissolve, let the mixture bubble and cook for 8-10 minutes, until it reaches a deep amber color.
- Remove from the heat and immediately whisk in the heavy cream, butter, lemon juice, miso paste & vanilla extract. It will bubble up significantly, so practice caution around the hot sugar mixture!
- Let caramel cool at room temperature for 30 minutes to thicken. Set aside.
Omg, this was me and my partner’s fave in the treat box! I cannot wait to try it out. Have you tried making it with a chewy brownie? I would like to make my batch with a chewy bite.
Hi Raelene! I’m so glad you and your partner liked these and ordered a treat box! For an even chewier brownie, might I suggest Handle the Heat’s Ultimate Brownie Recipe? It could give you the chewier texture that you’re looking for: handletheheat.com/ultimate-brownies/.