Miso and Walnut Brownies

Ingredients:

• 2 cups premium flour
• 0.5 cup cocoa powder
• 220 g unsalted butter
• 220 g chopped semi-sweet chocolate
• 1/3 cup + 2 tablespoons white miso paste
• 2 and 1/4 cups granulated sugar
• 5 large eggs
• 1 tbsp vanilla extract
• 2 cups walnut halves, coarsely chopped
• 1/3 cup powdered sugar

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on at least two opposite sides. Spray the foil with cooking spray.
2. In a medium bowl, combine the flour and cocoa powder. Set aside. In a large saucepan over medium heat, melt the butter and chocolate, stirring frequently. Add 1/3 cup miso and stir until smooth. Remove from heat and stir in the sugar, eggs, and vanilla extract.
3. Add the flour mixture and knead into a smooth dough. Add the walnuts.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the brownie comes out with a few crumbs attached, 33–36 minutes. Let the brownies cool completely in the pan on a wire rack, about 2 hours. Pull the foil tab to remove the brownies from the pan.
5. Just before serving, combine the powdered sugar, remaining 2 tablespoons miso, and 1 tablespoon water in a medium bowl until smooth. Drizzle the glaze over the brownies and cut into 24 squares. Brownies can be stored in a tightly sealed container at room temperature for up to 3 days..