|200 g||dark chocolate — chopped|
|265 g||brown sugar|
|1 tsp||vanilla extract|
|70 g||miso — red|
|200 g||cake flour|
|2 tbsp||cocoa powder|
|1/2 tsp||Baking powder|
Preheat oven to 160°C.
Line and grease a 20cm square cake tin.
Place the chocolate and butter in a small saucepan and melt over a low heat while stirring.
Allow to cool slightly.
Place the brown sugar, eggs, vanilla extract and miso in a bowl and whisk until combined.
Stir in the melted chocolate and mix until combined.
Sift the flour, cocoa, and baking powder and add to the chocolate and eggs and mix well.
Pour into the greased tin and bake for 40 minutes until set.
Insert a skewer or toothpick in the centre. Remove the skewer and run your thumb and finger along it. If the mixture on the skewer is moist and forms a ball when your rub your thumb and finger together, it is ready.
If you like brunchies less fudgy, bake for an extra 5–10 minutes.
Allow to cool in tin.
Remove from the tin and slice into squares.
Dust with a light dusting of cocoa if desired.