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vegan miso brownies
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4 from 10 votes

Vegan Miso Brownies with Hot Fudge Sauce

Deliciously umami vegan miso brownies, with a mellow maltiness and bitter-sweet chocolate throughout. Served with a deliciously simple hot chocolate fudge sauce.
Cook Time45 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: vegan brownies, vegan miso brownies
Servings: 10
Calories: 424kcal


  • no specialist equipment required


For the Brownies

  • 2 tsp psyllium husks (mixed with 4 tbsp water)
  • 155 g vegan butter
  • 1.5 tbsp brown rice miso
  • 80 g dark cocoa powder
  • 220 g light brown soft sugar
  • 70 g plain white flour
  • 100 g vegan dark chocolate chips

For the Hot Fudge Sauce

  • 240 ml oat cream (coconut or soy cream works great too, just make sure you go for full fat)
  • 1 tsp vanilla extract
  • 3 tbsp golden syrup
  • 70 g vegan dark chocolate chips
  • 3 tbsp dark cocoa powder


To Make the Brownies

  • Preheat the oven to 170c. Line a 20 x 10cm brownie tray with baking parchment.
  • In a small bowl, mix the psyllium husk powder with the water and set aside.
  • In a medium saucepan over low heat, add the vegan butter and allow to melt completely. Once melted, add the miso paste and whisk together.
  • To the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder. Add the melted butter/miso mixture along with the sugar and the psyllium egg mixture and beat well.
  • Add the flour and beat on low until just combined.
  • Remove the bowl from the stand mixer and add the chocolate chips. With a silicone spatula, mix until the chocolate chips are evenly distributed.
  • Spoon the brownie batter into the prepared tray. Place in the oven and bake for 25-30 minutes. White it bakes, make the fudge sauce. The edges should be quite firm but the centre will be quite jiggly when you remove it from the oven.
  • Place on a cooling rack and allow to cool fully to room temperature.

To Make the Hot Fudge Sauce

  • In a medium saucepan over medium/low heat, place the oat/coconut/soy cream. Add the vanilla and the syrup and whisky until smooth.
  • When steam starts to rise form the surface of the cream, add the chocolate chips. Stirring constantly, reduce the heat to low until the chocolate chips are completely melted.
  • Once smooth, add the cocoa powder, one tbsp at a time, whisking well between each addition. If you like a good thick fudge, add all three. If you want a thinner final sauce, just add two.
  • The sauce will thicken as it cools. At fridge temperature it should almost be a ganache and is delicious spooned on the brownie. If serving the brownie with ice cream, zap the sauce in the microwave and pour over.


Calories: 424kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 1mg | Sodium: 223mg | Potassium: 379mg | Fiber: 5g | Sugar: 33g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg