I've been getting into the holiday spirit with lots of baking! These delicious Easy Peppermint Miso Brownies are just what you need to satisfy your holiday sweet tooth!
Look at this stack of yumminess! These festive Peppermint Miso Brownies are sticky, fudgy, salty, buttery (from the miso paste), and so easy to make!
You can use any boxed brownie mix, but I prefer dark chocolate (better for you), so I used Ghirardelli's Dark Chocolate Brownie Mix. Tastes like it's from scratch! Miso paste is the “secret” ingredient to these brownies. The miso adds a salty, buttery undertone that enhances the richness of chocolate in these exotic brownies!
Ingredients you'll need for these peppermint miso brownies
Why are these brownies so easy to make? I did a little "cheat" using boxed brownie mix! But you'll never tell! Here are the ingredients you'll need:
- 1 20-ounce box of dark chocolate brownie mix (I used Ghirardelli).
- ¼ cup water (for the brownie mix)
- ½ cup canola oil (for the brownie mix)
- 1 egg (for the brownie mix)
- 1 tablespoon white miso paste
- 11 ounce bag premium white baking chips
- 20-25 peppermint candies, crushed
Use a double boiler to melt the white chips. You'll want to keep stirring until all of the chips are melted. Then stir in half of the crushed peppermint candies.
When you think of miso, you may think of savory Asian dishes like soups, salad dressings, and marinades. But, it’s really great when used in sweet treats! Much like salted caramel or when sea salt is sprinkled on top of chocolate chip cookies, miso adds a bold and salty component to round out the sweeter profiles and add complexity. Here's another great miso dessert recipe that you'll want to try... my Miso Chocolate Chip Cookies!
Tips & Tricks
- Feel free to make these brownies from scratch! I like to shave off time because I'm so busy, which is why I opted for the boxed brownie mix.
- You can make a cake out of this Easy Peppermint Miso Brownies recipe too! You'll need to double it and use 3 round cake pans. That sounds so good!
- I made the mistake of pounding the peppermint candies too hard the first time. Start out easy to make sure these candies don't turn into powder! You will want some chunks.
- I recommend lining your brownie pan with parchment paper so you can just lift it out of the pan. I did not, which I regret! 🙂
Want more recipes?
If you liked this Easy Peppermint Miso Brownies recipe, you’re going to want these recipes:
- Matcha Holiday Bark
- Gluten-Free Holiday Sugar Cookies
- Miso Chocolate Chip Cookies
- Classic Pumpkin Spice Cookies
Suggested wine pairing
2018 Fieldhouse Pinot Noir, California. Approachable and bright with red cherry and ripe cranberry balanced by a hint of exotic spice on a light-bodied frame with a clean finish. BUY THIS WINE
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Scout & Cellar is more than just a wine; it’s an invitation to experience wine as nature intended: Our wines are Clean-Crafted, grown naturally and bottled consciously. ♻️ Pure, honest and downright delicious! Scout & Cellar is here to offer a cleaner, healthier, altogether better wine experience to everyone!
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Easy Peppermint Miso Brownies
These festive Easy Peppermint Miso Brownies are sticky, fudgy, salty, and buttery, and a cinch to make using boxed brownie mix!
- Total Time: 55 min
- Yield: 18 1x
Ingredients
- 20-ounce box of dark chocolate brownie mix (I used Ghirardelli).
- ¼ cup water (for the brownie mix)
- ½ cup canola oil (for the brownie mix)
- 1 egg (for the brownie mix)
- 1 tablespoon white miso paste
- 11 ounce bag premium white baking chips
- 20-25 peppermint candies, crushed
Instructions
- Heat the oven to 325 degrees. Grease a 9"x 9" baking pan, or line with parchment paper.
- Place the contents of the boxed brownie mix into a large mixing bowl. Add in the water, oil, egg, and miso paste, and stir until well-combined. Spread the brownie mixture into the prepared pan. Bake for 40 minutes, or until a toothpick comes out clean.
- Make the peppermint frosting: Heat a saucepan with about 3 inches of water. Bring to a medium boil. Place the white baking chips into a medium glass mixing bowl and place the bowl directly on top of the saucepan with the boiling water making sure the bottom of the bowl does not touch the water. Stir the white chips occasionally while it melts. Once melted, remove bowl from the stove and add in half of the crushed peppermint candies.
- Remove the brownies from the tray and place on a flat surface. Spread the peppermint frosting evenly over the brownies. Top with the remaining crushed peppermint candies.
- Let set until the frosting has hardened and cut into even squares to serve.
Notes
- Feel free to make these brownies from scratch! I like to shave off time because I'm so busy, which is why I opted for the boxed brownie mix.
- You can make a cake out of this Easy Peppermint Miso Brownies recipe too! You'll need to double it and use 3 round cake pans. That sounds so good!
- I made the mistake of pounding the peppermint candies too hard the first time. Start out easy to make sure these candies don't turn into powder! You will want some chunks.
- I recommend lining your brownie pan with parchment paper so you can just lift it out of the pan. I did not, which I regret! 🙂
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Desserts
- Method: Oven & Stove Top
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 315
- Sugar: 29.5 g
- Sodium: 115.4 mg
- Fat: 15.7 g
- Carbohydrates: 41.2 g
- Protein: 2.9 g
- Cholesterol: 14.5 mg
Sharon Collins says
These brownies look so festive for the holidays! We love peppermint bark so I know these brownies will be perfect on my Xmas table!
Asian Caucasian says
Thanks, Sharon! These are a lot like a peppermint bark, but in brownie form. These are so delicious with the white chocolate chip peppermint frosting!