Flourless Soy Sauce Brownies
By Hetty McKinnon
Images
Serves
Makes 12-16
Ingredients
- 1 stick (8 tablespoons / 115 g) unsalted butter
- 1 cup (175 g) semisweet or dark chocolate bits
- 1 cup (100 g) almond meal
- 3 tablespoons cocoa powder
- ½ teaspoon baking powder
- 3 large eggs
- 1 cup (185 g) brown sugar
- 2 teaspoons vanilla extract
- 3–4 teaspoons tamari or gluten-free soy sauce
Substitute
- Tamari or soy sauce: 1 ½ tablespoons Vegemite or 2 teaspoons sea salt flakes
- Almond meal: hazelnut meal or ground walnuts
Procedure
A few years ago I posted a recipe for Vegemite brownies on my website, which raised some eyebrows. Yes, the use of this yeasty, uber-umami sandwich spread in a brownie is surprising, but it
brings a complex depth of flavor that is quite unique. These soy sauce brownies are of a similar ilk—where salt is widely used to amplify the “chocolatey” flavors in desserts, soy sauce brings a rich caramel glow. The taste very much resembles salted caramel. This brownie is gluten free, by way of nutty almond meal and a gluten-free soy sauce. There are many different gluten-free soy sauces on the market and they all work well in this recipe.
Preheat the oven to 350°F (180°C). Grease and line a 9-inch (22.5 cm) square baking pan.
Place the butter and chocolate in a large glass bowl (one that is completely dry and clean) and set over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
In another bowl, whisk together the almond meal, cocoa powder and baking powder.
In a third bowl, whisk together the eggs, brown sugar, vanilla extract and soy sauce.
Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients.
Pour the batter into the prepared pan and bake for 25 minutes. Remove and allow to cool completely in the pan (I like to leave it in the fridge overnight which makes it easier to handle). Cut into 12–16 pieces (depending on how big you like them). Store in an airtight container in the fridge for up to 1 week.
To Asia, With Love by Hetty McKinnon, copyright © 2021. Published by Prestel Publishing. Photography: Hetty McKinnon.
Preheat the oven to 350°F (180°C). Grease and line a 9-inch (22.5 cm) square baking pan.
Place the butter and chocolate in a large glass bowl (one that is completely dry and clean) and set over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
In another bowl, whisk together the almond meal, cocoa powder and baking powder.
In a third bowl, whisk together the eggs, brown sugar, vanilla extract and soy sauce.
Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients.
Pour the batter into the prepared pan and bake for 25 minutes. Remove and allow to cool completely in the pan (I like to leave it in the fridge overnight which makes it easier to handle). Cut into 12–16 pieces (depending on how big you like them). Store in an airtight container in the fridge for up to 1 week.
To Asia, With Love by Hetty McKinnon, copyright © 2021. Published by Prestel Publishing. Photography: Hetty McKinnon.
Flourless Soy Sauce Brownies
By Hetty McKinnon
Serves
Makes 12-16
Ingredients
- 1 stick (8 tablespoons / 115 g) unsalted butter
- 1 cup (175 g) semisweet or dark chocolate bits
- 1 cup (100 g) almond meal
- 3 tablespoons cocoa powder
- ½ teaspoon baking powder
- 3 large eggs
- 1 cup (185 g) brown sugar
- 2 teaspoons vanilla extract
- 3–4 teaspoons tamari or gluten-free soy sauce
Substitute
- Tamari or soy sauce: 1 ½ tablespoons Vegemite or 2 teaspoons sea salt flakes
- Almond meal: hazelnut meal or ground walnuts
Procedure
A few years ago I posted a recipe for Vegemite brownies on my website, which raised some eyebrows. Yes, the use of this yeasty, uber-umami sandwich spread in a brownie is surprising, but it
brings a complex depth of flavor that is quite unique. These soy sauce brownies are of a similar ilk—where salt is widely used to amplify the “chocolatey” flavors in desserts, soy sauce brings a rich caramel glow. The taste very much resembles salted caramel. This brownie is gluten free, by way of nutty almond meal and a gluten-free soy sauce. There are many different gluten-free soy sauces on the market and they all work well in this recipe.
Preheat the oven to 350°F (180°C). Grease and line a 9-inch (22.5 cm) square baking pan.
Place the butter and chocolate in a large glass bowl (one that is completely dry and clean) and set over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
In another bowl, whisk together the almond meal, cocoa powder and baking powder.
In a third bowl, whisk together the eggs, brown sugar, vanilla extract and soy sauce.
Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients.
Pour the batter into the prepared pan and bake for 25 minutes. Remove and allow to cool completely in the pan (I like to leave it in the fridge overnight which makes it easier to handle). Cut into 12–16 pieces (depending on how big you like them). Store in an airtight container in the fridge for up to 1 week.
To Asia, With Love by Hetty McKinnon, copyright © 2021. Published by Prestel Publishing. Photography: Hetty McKinnon.
Preheat the oven to 350°F (180°C). Grease and line a 9-inch (22.5 cm) square baking pan.
Place the butter and chocolate in a large glass bowl (one that is completely dry and clean) and set over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
In another bowl, whisk together the almond meal, cocoa powder and baking powder.
In a third bowl, whisk together the eggs, brown sugar, vanilla extract and soy sauce.
Slowly whisk the egg mixture into the cooled chocolate mixture until well combined. Fold in the dry ingredients.
Pour the batter into the prepared pan and bake for 25 minutes. Remove and allow to cool completely in the pan (I like to leave it in the fridge overnight which makes it easier to handle). Cut into 12–16 pieces (depending on how big you like them). Store in an airtight container in the fridge for up to 1 week.
To Asia, With Love by Hetty McKinnon, copyright © 2021. Published by Prestel Publishing. Photography: Hetty McKinnon.