Soy Sauce Fudgy Brownies
These brownies are perfectly fudgy and gooey and have an extra deep flavour from soy sauce. Yes, soy sauce! But I promise you wouldn't taste any savouriness from soy sauce. It just enhances the chocolaty flavour and brings your brownies up to the next level!
Equipment
- 1 cake tin 7 inch
- 1 Large bowl
- 1 Medium Bowl microwave safe
- 1 Electric whisk
- 1 Spatula
Ingredients
- 125 g Dark chocolate 70% cocoa solid
- 125 g Unsalted butter
- 2 Eggs
- 180 g Brown sugar
- ½ tsp Instant coffee mixed with 1 tsp hot water
- 60 g Plain flour
- 2 tbsp Cocoa powder
- ½ tbsp Tamari soy sauce or Koikuchi soy sauce
Instructions
- Heat the oven to 180C. Grease a 7-inch square tin and line it with baking parchment. Microwave the butter and chocolate in a microwave-safe bowl stirring every 30 seconds until smooth and glossy.If you don't have a microwave, put the butter and chocolate in a small pan and melt gently, stirring occasionally until the mixture is smooth. Set aside to cool.
- Whisk the sugar and eggs together in a bowl using an electric whisk until the mixture is pale. Add the coffee and tamari soy sauce, then pour the chocolate mixture into the egg mixture, and fold gently until well combined.
- Add the sifted flour and cocoa powder until you have a glossy batter. Scrape the batter into the prepared tin. Bake in the preheated oven for 20 mins or until just set Leave to cool completely in the tin.
Notes
- If you want to make your brownie extra fudgy, chill it in the fridge overnight.
- You can use egg replacer or flax egg to make your brownie vegan.
- If you don't have tamari soy sauce, use the same amount of Japanese koikuchi soy sauce instead.