Culinary legend has it that the chocolate brownie was invented by the Palmer House Hotel as a dessert for ladies attending the 1893 World Fair in Chicago. The original recipe featured walnuts and an apricot glaze, and this version is still served at the hotel to this day. Red miso adds an intriguingly salty note to this adored American classic.
- 180 g unsalted butter, chopped
- 100 g dark chocolate, chopped
- 3 eggs
- 330 g (1 ½ cups) caster sugar
- 1 tsp vanilla extract
- 75 g (¼ cup) red miso
- 105 g (¾ cup) plain flour
- 25 g (¼ cup) cocoa
- 170 g (1 cup) raisins, chopped
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Preheat oven to 175°C. Grease and line a 28 x 16 cm baking tin with baking paper.
Place the butter and chocolate in a heatproof bowl large enough to fit over a saucepan half-filled with boiling water – making sure the base does not touch the water. Stir until chocolate melts, about 6-8 minutes. Remove bowl from the hot water and stir until smooth. Cool to room temperature.
Combine the eggs, sugar and vanilla in another bowl, beat with an electric mixer until very thick and pale, about 6-8 minutes. Add the miso and beat until smooth. Sift flour and cocoa together. Add cooled chocolate mixture to egg mixture, stirring until well combined. Fold in the sifted flour mixture and raisins. Pour into the prepared tin. Bake for 35-45 minutes or until firm and set in the middle. Cool in the tin before cutting into pieces. Serve dusted with icing sugar.
Photography, styling and food preparation by china squirrel.