East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing
By Meera Sodha
About the recipe
If I were in charge of brownies and their taxonomy (which, sadly, I’m not), there would be a proper list of categories. The only thing that unifies them really is the chocolate, beyond which they can be cakey, crumbly, chewy or cocoa-ey (and many other things beyond those beginning with the letter ‘c’).
This one is my perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavour that comes from using white miso and salt together. It makes this brownie incredibly special. And there is no category for that.
Recipe From
4½ tablespoons milled chia seeds
150g flavourless coconut oil
250g vegan dark chocolate (85%), broken into small pieces
420g light brown Muscovado sugar
120g plain flour
3½ tablespoons white miso
1 teaspoon flaky sea salt
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