Go Back
Print Pin

Pork Floss & White Miso Caramel Brownies

This recipe was adapted from Handle the Heat and Ritzy Mom.
Course Dessert
Cuisine American, Chinese, Japanese
Keyword brownies, caramel, miso, Pork Floss
Prep Time 1 hour
Cook Time 30 minutes
Servings 32 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.