The Sugar Club’s Peter Gordon shares his double chocolate sweet miso brownie recipe with the Long Lunch team at RadioLIVE.


250g butter                                              

150g golden syrup                                   

450g golden caster sugar             

420g 70% chocolate buttons       

7 eggs, beaten with 2 pinches fine salt          

140g flour                                                

30g cocoa powder                                 

110g white chocolate buttons     

50g sweet miso (recipe follows)           

Line base and sides of a 30 x 15cm baking tray (around 5cm deep) with parchment.

This is a very rich brownie and will give you 18 portions.


Pre-heat oven to 160 degrees Celcius.

In a medium heavy based saucepan over low medium heat, slowly melt butter, golden syrup and sugar, stirring frequently.

Take off heat and gently whisk in chocolate till fully melted

Whisk in the beaten eggs.

Sieve flour and cocoa and gently whisk in

Pour into baking tray.

Evenly place the white chocolate on top in – make sure they go to the edges as well.

Drizzle evenly with the sweet miso – make sure you go to the sides as well

Bake 28 minutes

Leave to cool at room temperature before placing in fridge to firm up

Portion with a wet knife.

Peter Gordon’s tip: at The Providores and Tapa Room we cut 3 x 6 = 18 portions

Print Friendly, PDF & Email


Please enter your comment!
Please enter your name here