Miso Caramel Brownies have been popping up everywhere lately, but honestly, nailing the recipe at home? Not as tricky as you might think. Ever feel like basic brownies just don’t hit those rich, salty-sweet notes the way you want? Same. I wanted a bar that felt almost like a fancy chef treat, but still easy enough for a random Tuesday. If you’ve ever drooled over gooey bakery treats or dreamed of something bolder than your average box mix, you’d probably love these. And if you’re into cool mashups, you should check out these Milky Way Caramel Cheesecake Brownies or try 7 irresistible ways to enjoy salted caramel sea salt ice cream too.

What is Miso Caramel?
Okay, so this is where a lot of people pause. Miso? Isn’t that for soup? Truthfully, yes. Miso is a Japanese paste made from fermented soybeans. Usually salty and a little funky. But here’s the magic part. When you stir it into caramel, you get this deeply savory caramel situation. Think of peanut butter in sweets, but more… grown-up? The saltiness and umami (fancy word for “holy cow, this is rich”) balance out the sugary caramel.
Once you try miso caramel in brownies, there’s really no going back. Just trust me. The taste feels almost as if a five-star restaurant and your grandma’s brownie recipe had a baby—seriously. The miso deepens everything, making each bite feel extra indulgent and not just plain sweet. If you’re still unsure, well, you’re not alone. The first time I tried it, I wasn’t convinced either. But I’m basically obsessed now.

How to Make Miso Caramel Brownies
First step, grab what you need. For the miso caramel: get white miso paste (not red, that one’s too punchy), sugar, heavy cream, and a chunk of unsalted butter. Just melt the sugar, mix with cream and butter, whisk in your miso. It gets thick and shiny and almost smells like fancy toffee.
Now, about the brownies. Go classic—melted chocolate, butter, eggs, sugar, cocoa powder, a pinch of flour, and a dash of salt. (No wild ingredients, promise.)
Spread half the brownie batter, drizzle over that dreamy miso caramel, swirl it a little, then top with more brownie mix. Swirl again for good luck. Bake until the edges are set but the middle gives a little jiggle.
And, real talk: this is the part where the house smells wild. Like caramel popcorn, but fudgier. Don’t burn your tongue trying to eat them right away. (I always almost do. Every time.)
I’ll say this: if you want something crunchy, sprinkle some flaky salt on top before baking. Next-level stuff. Oh, and if you like different flavors together, peek at these Cookies Cream Brownies for another mashup twist.
“The first batch disappeared before they even cooled—my family was obsessed! I’ve never had brownies this rich.” — Jamie, reader from Texas

Tools
You don’t need fancy gear here, nothing wild. I usually do this with my old-school metal baking pan, a whisk, a saucepan, and a big spoon. If you have a rubber spatula, it helps with spreading caramel.
A digital scale is helpful, but not mandatory. Want to be extra? Use an offset spatula for those artistic caramel swirls on top. Oven thermometer is nice if your oven sometimes lies, like mine. For cutting, a sharp knife is your best pal.
Oh, and parchment paper makes life easier when you lift out sticky brownies. That’s it. Don’t overthink the gear, just use whatever’s in your kitchen.
More Brownie Recipes You’ll Love
Sometimes you want a classic, sometimes you want…well, something a bit extra. These Miso Caramel Brownies are bold and risky, sure, but not for every mood. Lucky for you, brownie fans unite! I’ve tried a lot (probably too many) and here’s a few others you have to check out:
- If gooey and creamy is your vibe, you must try Caramel Pecan Chocolate Cheesecake. The caramel and cheesecake combo is just dreamy.
- Craving something more bite-sized? Creamy Caramel Cheesecake Squares are absurdly easy and super snackable.
- And hey, if you like putting a twist on things, don’t skip the Easy Steps for an Irresistible Caramel Pecan Chocolate Cheesecake. Less fussy than it sounds, truly.
Your dessert table is about to get stacked, promise.
Reader Interactions
Honestly, chatting recipes is half the fun. Some folks get nervous trying miso for the first time—so if you’re one of them, trust your gut and maybe go with a little less at first. Others said they used dark miso and it added more savory punch. If you try a twist that blows your mind, come back and let us all in on the secret. Swapping in brown butter is another favorite reader tip.
Random note: if you let these brownies sit overnight, the flavor gets even BETTER. No clue why, but it’s true. So don’t sweat making them ahead for parties or potlucks.
Common Questions
Q: Can I use red or dark miso?
A: White miso is best. Red is super strong and can mess with the flavor balance.
Q: Do I really have to make homemade caramel?
A: Nope! Store-bought caramel works in a pinch. Just stir in the miso until smooth and call it homemade. No shame in shortcuts.
Q: Can I freeze Miso Caramel Brownies?
A: Absolutely. Slice them first, wrap tightly, and stash in an airtight container. They thaw like a dream.
Q: Are these crazy sweet?
A: Not at all. The miso actually tones down the sweetness, so the brownies taste rich instead of sugary.
Q: What can I top them with?
A: Flaky salt, chopped nuts, or even a scoop of vanilla ice cream. Go wild—or keep it classic.
Definitely Try These Brownies, Seriously
If you want a brownie that feels totally next-level, these Miso Caramel Brownies are your ticket. The blend of sweet, salty, and that weirdly addictive umami makes each bite unforgettable. Honestly, there’s a reason more folks are getting hooked—just check out Miso Caramel Brownies – Buuck Farms Bakery or get inspired by another approach at Miso Caramel Brownies | Ash Baber. Every pan I make disappears faster than you’d believe. You’ve got all the know-how now, so grab your pan and go make a batch! Nothing’s stopping you from having that five-star sweets feeling at home.
Miso Caramel Brownies

Indulge in these rich and unique Miso Caramel Brownies that combine the sweet, salty, and umami flavors for a truly unforgettable treat.
For the Miso Caramel
- 1 cup white miso paste (Not red, as it is too punchy)
- 1 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter
For the Brownies
- 1 cup melted chocolate
- 1/2 cup butter
- 2 pieces eggs
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Making the Miso Caramel
- In a saucepan, melt the sugar over medium heat until it starts to melt and turn amber in color.
- Add heavy cream and unsalted butter to the melted sugar and whisk until combined.
- Stir in the white miso paste and whisk until thick and shiny.
Preparing the Brownies
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the melted chocolate, butter, eggs, and granulated sugar until well combined.
- Add cocoa powder, flour, and salt into the mixture and mix until just combined.
- Spread half of the brownie batter into a greased baking pan.
- Drizzle the miso caramel over the brownie batter and swirl it gently.
- Top with the remaining brownie batter and swirl again for good luck.
- Bake for 25-30 minutes until the edges are set but the center is still jiggly.
- Allow to cool before cutting into squares.
For added crunch, sprinkle some flaky salt on top before baking. Letting them sit overnight enhances the flavors.