Brownies with Miso Caramel Sauce

• 180 g All Purpose Flour
• ¾ tsp Baking Powder
• ¾ tsp Salt
• 130 g Sunflower Oil
• 130 g Unsalted Butter
• 100 g Dark Brown Sugar
• 220 g Granulated Sugar
• 75 g Cocoa Powder
• 1 tsp Cinnamon
• 2 tsp Espresso Powder
• 1½ tsp Vanilla Sugar
• 3 Egg
• 1 Egg Yolk
• 160 g Granulated Sugar
• 40 g Water
• 220 g Cream
• 2 tbsp Miso Paste, aged red miso
• Salt, to taste

Preparation

1. Step 1
   Preheat oven to 180C/350F. Grease and line a 9x9 inch pan with parchment paper. In a bowl weigh out flour, baking powder, and salt.
2. Step 2
   Melt butter and oil in a pan over medium low heat. Add both sugars heat until smooth. There should be minimal bubbling.
3. Step 3
   Add cocoa powder, cinnamon, espresso, and vanilla sugar to the butter/sugar mixture and mix well, keep on low heat.
4. Step 4 · 3 minutes
   In a large bowl whisk eggs + yolk vigorously for 3 minutes. It should be pale and very frothy.
5. Step 5
   Vigorously whisk and warm chocolate mixture to the eggs. It is okay if still quite warm. Just whisk constantly.
6. Step 6
   Add flour and mix until combined, do not over mix.
7. Step 7 · 180°C / 356°F · 23-25 minutes
   Pour into pan and bake for 23-25 minutes or until edges are set and center is a little fudgy.
8. Step 8
   Place sugar and water in a pan and mix. Heat over medium heat without mixing.
9. Step 9
   Heat cream just before boiling and add miso. Make sure completely smooth.
10. Step 10
    Once sugar mixture is golden brown and bubbling, slowly add miso/cream and it will bubble. Whisk continuously.
11. Step 11
    Add a dash of salt and let simmer for a few minutes.