Microwave Miso Walnut Brownies

Who doesn’t love chocolate brownies? Even better, chocolate brownies with miso and walnuts made in about 20 minutes including mixing the batter and cooking? Look no further than these amazing Microwave Miso Walnut Brownies from Tim Anderson’s Microwave Meals cookbook, full of amazing recipes that show the incredible versatility of this oft-maligned kitchen appliance.

Read our full review of Tim Anderson’s Microwave Meals.

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5 from 1 vote

Microwave Miso Walnut Brownies

Walnuts are fairly far down the list in my nut power rankings (it goes: macadamia, pecan, peanut, pistachio, hazelnut, pine nut, Brazil nut, walnut, cashew, almond) but I do like them in brownies. Miso has an affinity with both walnuts and chocolate, adding a nice fruitiness and, of course, saltiness to the mix. But if you don’t have miso, feel free to leave it out – just replace it with 1 teaspoon salt and the recipe will work the same.

Servings 12 - 16 brownies

Author Tim Anderson

Ingredients

Section 1

• 180 g (6½ oz) butter
• 200 g (7 oz) dark chocolate, chopped
• 100 g (3½ oz) milk chocolate, chopped
• 60–80 g (2–2¾ oz) miso (any kind, use more for a stronger, saltier flavour)
• 320 g (11 oz/ 1¾ cups) light brown sugar

Section 2

• 4 eggs
• 1 teaspoon vanilla extract
• 180 g (6½ oz/ 1½) cups plain (all-purpose) flour
• 50 g (1¾ oz) cocoa powder
• 1 teaspoon baking powder
• 80 g (2¾ oz/ generous ¾ cups) walnuts, roughly chopped

Equipment

• microwave
• large microwave-safe bowl
• spatula
• whisk

Instructions

• Combine the butter and chocolates in a large bowl and cook, covered, for 2 minutes until completely melted, stirring with a spatula at the end of cooking to ensure the mixture is smooth. Whisk in the miso, then the sugar.
• Beat the eggs into the chocolate mixture (from section 1), one by one, whisking hard until the mixture is smooth and glossy. Add the vanilla, then the flour, cocoa powder and baking powder. Mix well with a whisk, then a spatula, to scrape down the sides and bottom of the bowl and fully incorporate the liquid into the dry ingredients. Finally, stir in the walnuts. Tip into a 23 × 23 cm (9 × 9 in) silicone baking dish, then cover and cook for 10–12 minutes. Cool completely before slicing and serving.

You can find more cookbooks and recipes from Tim Anderson here.

You may also like my recipe for Easy Microwave Salted Caramels.

Kavey Eats received a review copy of Microwave Meals by Tim Anderson from publisher Hardie Grant. Recipe and images from the book reproduced courtesy of publisher.