Miso + caramelised white chocolate brownie

My favourite kitchenware shop, Milly’s, is currently holding a ‘pimp my brownie’ competition. They’ve provided their skillet brownie recipe (below) and it’s up to contestants to pimp it any way they see fit. I love a good sweet and salty combo, so I paired the rich brownie with some salty miso, and topped it off with some caramelised white chocolate. If you’re not a white chocolate fan (we all know it’s not ‘real’ chocolate), don’t worry; caramelising it takes it to a whole new level of deliciousness. And it’s super easy too, you just need a bit of patience. Fingers crossed this pimped up version brings me some luck.


225g butter, cut into cubes
200g dark chocolate, chopped (I used Whittakers 62%)
450g caster sugar
4 eggs
1 teaspoon vanilla extract
225g flour
25g cocoa
4 tablespoons white miso paste

300g white chocolate for caramelising, at least 30% cocoa butter (see notes)


Preheat your oven to 170°C and line a 9×13″ baking tin with baking paper. Set aside.
Sift the flour and cocoa into a small bowl and set aside.
Melt the dark chocolate and butter in a medium saucepan over low heat.
Once it is smooth and glossy, remove from the heat, add the sugar and whisk until well combined.
Leave it to cool for 5 minutes then whisk in the eggs one by one, mixing well after each addition.
Whisk in the white miso paste and vanilla.
Add the flour/cocoa mixture and gently fold in, do not overmix.
Pour into the prepared tin and dollop spoonfuls of caramelized white chocolate on top. Using a skewer or butter knife, swirl the chocolate through the brownie.

Bake for 35-40 minutes. Leave in the tin until it’s cool, then cut into squares.

How to caramelise white chocolate

Preheat your oven to 125°C.
Roughly chop the white chocolate into pieces and spread on a baking tray.
Pop the tray into the oven. Every 10 minutes, take the tray out and scoop the chocolate up and spread it out again.

It will take 60-90 minutes to caramelise, and will go through different phases – clumpy, greasy, firm etc. It’ll smooth out by the end, although you might have the odd lump. * See notes if yours does not smooth out *



  • As the caramelising takes around an hour, get that started first and you can prepare the brownie towards the end.
  • If you have white chocolate with a higher cocoa butter content (30% and above), your caramelised chocolate will be smoother and more liquid. The chocolate I used was only 28% and stayed clumpy so I gave it a quick whiz in the food processor to smooth it out. It still tasted fabulous!
  • Caramelised white chocolate can be used in lots of ways – try it in ganache, buttercream or let it harden and use it in cookies.
  • Store any leftover chocolate in a jar and keep it in the fridge. You can microwave it in short bursts to make it liquid again.

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