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Treats & Snacks, x For Freezer x

Black Sesame Brownies with Miso Caramel

This is the next evolutionary step towards happiness.


miso brownies


Black Sesame Brownies & Miso Caramel

I am astonished at the volume of love this recipe can yield, again and again. It does so at a vertiginous rate.


For the brownie bit:

1 block creamed coconut (200g)

230g dark chocolate

3 tablespoons black sesame seeds

180g coconut sugar, light muscovado or rapadura sugar (or up to 220g, if you’re skipping the caramel)

4 eggs

3 tablespoons plant or regular milk

1/2 teaspoon flaky sea salt (way less, if it’s regular salt)

1/2 teaspoon baking powder


For the caramel:

1 cup (150g) regular pitted dates

100g cashew butter (just over 1/3 cup)

3 tablespoons white miso paste (I use Clearspring)



Clock your oven to 200 Celsius, fan-assisted 180.

Start by melting the block of creamed coconut and 200g of the dark chocolate in a bain marie. (This is fancy speak for a pot of gently simmering water, with a shallow bowl on top. Inside the shallow bowl, your chocolate and coconut will slowly melt over the heat of the steaming water. Magic).

Now roast the black sesame seeds on a dry baking tray for 3 minutes. Leave to cool on the tabletop.

Turn down your oven to 160-170 Celsius, 140-150 fan-assisted. Line an 8×10 inch baking tin (this is bigger than the usual square brownie tin, but if that’s all you have, it works too) with non-stick parchment. Set aside.

Seems like a lot of steps. Stick with me!

Beat the sugar and eggs with a metal whisker until frothy. If you have a sonic sweet tooth, you might prefer an extra 20g of sugar. Pour in the melted chocolate and coconut ganache, and keep beating. Roughly chop the remaining 30g of chocolate that you didn’t melt, and add this too.

Now parachute the toasted sesame seeds, sea salt and milk before scraping into the lined tin. Bake for 30 minutes at 160-170 Celsius. Leave to cool, refrigerate, and prostrate. They are significantly nicer when chilled.

For the caramel, cover the dates with a little water and boil in a small saucepan for 10 minutes. Whip in a food processor with the cashew nut butter and miso until smooth and shiny. Allow to cool down before you judge the flavour, because at this stage it won’t taste or smell like caramel. I usually add a little warm water to thin it out.

For maximum effect and pleasure, serve chilled alongside a dirty big wedge of black sesame brownie.

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  • Reply Olive Power September 2, 2016 at 6:39 pm

    Congrats on your new Italian publication fabulous like yourself well done

    • Reply Susan Jane September 7, 2016 at 2:57 pm

      Aw thank you so much!

  • Reply Jenny power September 7, 2016 at 2:24 pm

    Yep I’ve just made this and I’m seriously worried I’ll eat the lot in one go.
    I’ve taken pics of it if you want me to sent it 
    ..miso paste..who knew..and sesame seeds, you crafty flour mimic

    • Reply Susan Jane September 7, 2016 at 2:56 pm

      Unimaginably addictive. May it bring industrial amounts of happiness to your dimples.

  • Reply Asha February 25, 2017 at 6:00 am

    These brownies look so yummy. Can the recipe be veganized? Thank you.

    • Reply Susan Jane March 4, 2017 at 9:02 am

      Probably ! Give egg replacers a go! I’ve used psyllium husks and milled chia in place of eggs, and it’s not bad. But I think a popular egg replacer would work better 😉

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