Miso Fudge Brownies

Brownies

• 1 cup Swerve Confectioners

• 2 cups almond flour

• 1 cup Dutch-process cocoa powder

• ¾ tsp kosher salt

• 4 large egg whites

• ¼ cup plus 1 tablespoon canola oil

• 1.5 tbsp vanilla extract

Miso Candied Nuts

• 2 cups chopped almonds and pecans

• ⅜ cup Swerve Confectioners

• ⅛ cup water

• ⅛ cup coconut oil

• ¼ tsp baking soda

• ½ tsp salt

• 2 tbsp white miso paste

• ½ tbsp toasted sesame oil

Miso Fudge

• 3 tablespoons unsalted butter

• 1 ¼ cup sweetened condensed milk

• 2 cups sugar free dark chocolate chips

• ½ cup white miso paste

Brownies

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.
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.
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

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

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

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