MISO FUDGE BROWNIES

DIRECTIONS:

BROWNIES

Step 1

Preheat the oven to 350° and line a 9x13 pan with parchment paper, making sure there’s enough hanging over the edge to lift the brownies out of the pan when they’re finished.

Step 2

Sift together dry ingredients: Swerve Confectioners, almond flour, cocoa powder, and salt. Whisk to combine. Mix together egg whites, oil, and vanilla in a separate bowl, then mix wet ingredients into dry until no dry spots remain. The batter will be very thick.

Step 3
Spread the batter evenly in the parchment-lined pan and bake until center is set, 12-15 minutes. Set aside to cool completely.

MISO CANDIED NUTS

Step 1

Set oven to 300° and lightly grease a bowl with canola oil. Add chopped nuts and shake to distribute oil.

Step 2

Add Swerve Confectioners and water to a saucepan and cook over medium high heat for 5 minutes without stirring to form dark caramel. Reduce heat to low and stir in coconut oil, salt, and baking soda, then whisk in miso paste.

Step 3
Pour caramel over nuts and stir to combine, then spread flat on a baking sheet. Bake for 10 minutes and allow to cool completely.

MISO FUDGE

Step 1

Combine butter, sweetened condensed milk, and chocolate in a saucepan over medium low heat until smooth and combined, then whisk in miso paste.

ASSEMBLY

Step 1

Spread fudge evenly over brownies, then freeze for one hour before cutting into 18 pieces and topping with candied nuts.