Step by step

1. Chop the chocolate and place it in a heatproof bowl. Add 180 g butter and miso paste, then melt over a water bath until fully melted.

2. Place caster sugar and eggs in a bowl of a Stand Mixer fitted with a Flex Edge Beater and mix until light and frothy. Slowly add the chocolate mixture while mixing. Sift the cocoa and flour, then gradually add them to the batter. Mix until just combined.

3. Line a square 20cm baking tray with parchment paper. Pour the batter into it. Bake in a 175°C preheated oven for 20-25 minutes. Allow the brownies to cool completely in the tray.

4. While the brownies are cooling, prepare the smoked salt caramel. In a saucepan, melt sugar over medium heat until it turns into a golden liquid. Remove from the heat. Add butter to the caramel, stirring continuously until fully incorporated. Pour in the heavy cream, continuing to stir until the caramel is smooth. Add smoked sea salt to the caramel, adjusting to taste. Mix well and set aside to cool.

5. Top the brownies with smoked salt caramel and optionally sprinkle a pinch of smoked sea salt on top for an extra burst of flavor.