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Meera Sodha’s salted miso brownies
Photo credit: David Loftus
Salted miso brownies
If I were in charge of brownies and their taxonomy (which, sadly, I’m not), there would be a proper list of categories. The only thing that unifies them really is the chocolate, beyond which they can be cakey, crumbly, chewy or cocoa-ey (and many other things beyond those beginning with the letter ‘c’).
Makes 16 brownies
4½ tbsp milled chia seeds
150g flavourless coconut oil
250g vegan dark chocolate (85%), broken into small pieces
420g light brown Muscovado sugar
120g plain flour
3½ tbsp white miso
1 tsp flaky sea salt
1. Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a 20cm x 22cm cake tin with greaseproof paper
2. In a small bowl, mix the milled chia seeds with 270ml of water and set aside
3. Place the coconut oil and broken chocolate in a medium sized saucepan and set over a low heat
4. Stir occasionally until melted, then mix in the sugar, flour and miso, and crumble in the salt ﬂakes
5. Stir in the soaked and bloomed chia seeds, then pour into the lined tin and gently shake to distribute the mixture
6. Place on the middle shelf of the oven for 45 minutes, then remove.
The brownies might be wobbly in the middle, but they will soon settle down and become deliciously fudgy. Leave to cool completely, then cut into 16 square
Why not host your own Donate Your Plate get-together.
Simply invite your friends or colleagues to donate the cost of a meal out (or their lunch money) and with your help we can be there to support more women and children. Together we can end domestic abuse.