This recipe for Miso Tahini Brownies is an easy way to jazz up any boxed brownie mix. The salty and earthy flavours from miso and tahini balances out the overall sweetness of the brownies.
What is miso?
Miso is a traditional Japanese seasoning made from fermented soybeans, salt, and koji, which is a mold fungus also used to make soy sauce.
Miso is commonly used in Japanese cuisine to add flavor to soups, marinades, sauces, and dressings, (including bread and doughnuts).
It has a salty, savory, and slightly sweet flavor and comes in different varieties from light yellow (white miso) to dark brown (red miso), depending on the type and how long it has been fermented.
For this recipe, I used white miso.
Recipes using miso
Banana Miso White Chocolate Doughnuts
What is tahini?
Tahini is a paste made from ground hulled sesame seeds, which are either lightly toasted or untoasted.
It is commonly used in Middle Eastern cooking and is a key ingredient in dishes such as hummus, halva, and baba ghanoush.
Why you'll love this recipe
Easy to make: this Miso Tahini Brownie recipe comes together in one bowl.
Jazz it up: with this sesame miso flavor combination, say goodbye to boring chocolate brownie mixes which may seem monotonous.
Less sweet: if you prefer brownies with less sweetness, this flavor combination really helps reduce the overall sweetness that is typical of boxed brownie mix.
Ingredients you'll need
- boxed brownie mix: I used Ghirardelli, but you can use any store-bought brownie mix
- large egg
- vanilla extract
- miso paste: is a Japanese thick, fermented soybean paste; I used white miso
- tahini: is sesame paste; you can use Chinese sesame paste as an alternative -- it will give a deeper, roasted flavour
- vegetable oil
How to make miso tahini brownies
Preheat oven to 325F.
Line a baking pan with lightly greased parchment paper. Set aside.
In a large bowl, whisk together egg, tahini, miso, oil, water and vanilla extract.
Dump in the brownie mix and stir with a spatula to combine, until there are no lumps.
Pour the brownie batter into the prepared baking pan.
Give it a few taps to release any trapped air bubbles.
Drizzle a tablespoon of tahini over the surface of the brownies and use a toothpick or skewer to swirl the tahini through the batter.
Bake at 325F for 40-45 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
Let the brownies cool completely before cutting.
How to serve
Use a sharp, clean knife to cut the brownies.
Tip: Clean the knife with a damp towel in between cuts.
Serve the Miso Tahini Brownies at room temperature, or slightly warmed.
Try the brownies with vanilla ice cream, or serve with iced coffee, or tea such as earl grey.
For a fun spin, you can use cookie cutters to cut out various shapes.
How to store the brownies
Store the Miso Tahini Brownies in an airtight container at room temperature for up to 3 days.
You can freeze individual brownies in an airtight freezer-safe container for up to 1 month.
What to do with leftovers?
You can chop the brownies up into smaller pieces and add into tin roof ice cream.
Or turn them into chocolate truffles with a little chocolate frosting.
Each brownie mix will vary in its baking time and overall sweetness.
For optimal results, bake according to the package directions and adjust to your taste.
Other delicious recipes you may like
Be sure to check out these recipes:
Banana Miso White Chocolate Doughnuts
Homemade Black Sesame Oat Milk
Black Sesame Brochi (Brownie Mochi)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave a comment/rating below!
Miso Tahini Brownies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 large eggs
- 60 ml tahini sesame paste
- 30 g white miso paste
- 30 ml vegetable oil
- 40 ml water
- 2 teaspoon vanilla extract
- 1 package brownie mix I used Ghiradelli
- 15 ml tahini
- 1 tablespoon sesame seeds optional
- Preheat oven to 325°F/163°C.
- Line a baking pan with lightly greased parchment paper. Set aside.
- In a large bowl, whisk together eggs, tahini, miso, oil, water and vanilla extract.
- Dump in the brownie mix and stir with a spatula to combine, until there are no lumps.
- Pour the brownie batter into the prepared baking pan.
- Give it a few taps to release any trapped air bubbles.
- Drizzle a tablespoon of tahini over the surface of the brownies and use a toothpick or skewer to swirl the tahini through the batter. Sprinkle sesame seeds if desired.
- Bake at 325°F/163°C for 40-45 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
- Let the brownies cool completely before cutting.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
Thank you for sharing this amazing recipe for Miso Tahini Brownies! I love how the salty and earthy flavors of miso and tahini balance out the sweetness of the brownies. It's also great to know that this recipe is easy to make and comes together in one bowl. I can't wait to try it out !
Healthy World Cuisine
Brilliant! We have everything to make these delicious tahini brownies too. I bet that umami flavor comes shining through.
Oh yum! The tahini and miso are such a great balance to the sweet brownies!
David @ Spiced
What a fun idea to use tahini and miso in brownies! The earthy flavors would be such a great partner with the sweetness from the chocolate brownies. Count me in for one or three of these! 🙂
Holly | Beyond Kimchee
What a creative idea to use tahini and miso in brownies! It looks lovely and I bet it tastes great, too!
Ben | Havocinthekitchen
How interesting! I'm a huge fan of tahini yet I still need to use it for making brownies. But miso? I never could have imagined it in dessert. I'm intrigued!