What makes these brownies truly magical is the combination of tahini, miso, and maple syrup in the swirl. I often use this trio of ingredients in both sweet and savory recipes, from dressings for broccoli, slaw, or crushed chickpeas, to toppings for cookies and ice cream.
When I decided to incorporate this flavorful combo into brownies, I knew I was onto something special. The resulting tahini, white miso, and maple syrup swirl takes these brownies to the next level, and I don’t think I’ll ever make them without it again!
If you’re a fan of sweet and savory flavor combinations, be sure to try out this magic trio in all your favorite recipes. And if you’re a brownie lover, don’t miss out on this heavenly swirl – you won’t be disappointed!
The great thing about this tahini, miso, and maple swirl is that it’s incredibly versatile. You can add it to almost any brownie recipe, whether it’s black bean brownies, gluten-free brownies, or even your favorite cocoa brownie recipe from Smitten Kitchen.
So next time you’re whipping up a batch of brownies, consider adding this magical swirl for an extra burst of flavor. Trust me, it’s a game-changer!
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I always try to source the BEST ingredients I can when I’m baking. In this batch of brownies I used Kerrygold Butter, Seed+Mill Tahini, Miso Master Mellow White Miso Paste, Hershey’s Special Dark Cocoa Powder, and Maple Syrup from a jug my mom gave me!
One of the key elements that make these brownies so magical is the unique combination of tahini, miso, and maple syrup in the swirl. Here’s a bit more about each ingredient:
- Tahini: a paste made from ground sesame seeds that are commonly used in Middle Eastern cuisine. It has a nutty, slightly bitter flavor and a creamy texture that adds richness to both sweet and savory dishes.
- Miso: a fermented paste made from soybeans, rice or barley, and salt. It’s a staple in Japanese cuisine and has a salty, umami flavor that adds depth and complexity to dishes.
- Maple syrup: a natural sweetener made from the sap of maple trees. It has a rich, caramel-like flavor and is often used as a healthier alternative to processed sugar in baking.
When combined, these three ingredients create a unique and delicious flavor profile that’s both sweet and savory. The tahini adds richness and nuttiness, while the miso adds a salty, umami flavor. The maple syrup adds sweetness and helps balance out the other two flavors.
While this trio is often used in dressings and marinades for savory dishes, it’s also a great addition to sweet recipes like these brownies. So if you’re looking to add a new twist to your favorite dessert, give this magical tahini, miso, and maple swirl a try!
The combination of tahini, miso, and maple syrup creates a complex and delicious flavor profile that’s both sweet and savory. It’s a deep, rich combination with a subtle saltiness from the miso, a nutty creaminess from the tahini, and a complex sweetness from the maple syrup.
The miso adds a depth of flavor and a hint of umami, while the tahini provides a smooth, nutty richness that’s slightly bitter. The maple syrup adds a natural sweetness and a touch of caramel flavor that balances out the other two ingredients.
Together, these three ingredients create a unique and delicious flavor that’s perfect for adding a twist to traditional sweet or savory dishes. If you’re looking for a new flavor profile to add to your cooking, don’t hesitate to give this magical trio a try!Print Recipe
Cocoa Brownies with a Tahini, Miso, and Maple Swirl
Fudgy cocoa brownies with a deeply rich and decadent swirl of tahini, white miso paste, and maple syrup. My go-to brownie recipe is from Smitten Kitchen. I have just slightly altered Deb's recipe.
For the Swirl:
- 65 g Tahini, I used Seed+Mill brand ¼ cup
- 2 tsp Miso Paste, I used mild white miso
- 2 tbsp Mpale Syrup, I like darker maple syrup
- sesame seeds for sprinkling optional
For the Brownies:
- 140 g salted butter, I used Kerrygold 10tbsp
- 250 g sugar 1 ¼ cup
- 65 g Hershey's Special Dark Cocoa, or your favorite ¾ cup plus 2tbsp
- 1 tsp vanilla paste or extract
- 2 eggs
- 65 g all-purpose flour ½ cup
- 75 g semi-sweet chocolate chunks ⅔ cup
Add all ingredients to a small bowl, mix well with a whisk until smooth, set aside.
Preheat oven to 350F and line a square pan with parchment.
Add butter, cocoa, and sugar to a medium saucepan and mix over low heat until melty and incorporated. Make sure it doesn't burn. Set aside to cool.
Measure out flour and chocolate chunks and set aside.
Add vanilla to the mixture in your saucepan and mix well.
Add eggs to saucepan and mix until incorporated.
Add flour and chocolate chunks and mix well.
Spread batter evenly in your lined pan.
Dollop the miso, tahini, maple mixture all over the batter. Use a knife to swirl it around the batter. You can poke some of it down into the middle of the batter. Top with a sprinkle of sesame seeds if you wish.
Bake for 25 minutes. Allow to cool to room temp or overnight. I loves these brownies the next day, they get fudgier.