Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
By Hetty McKinnon - Friend of Milk Street
"A few years ago I posted a recipe for Vegemite brownies on my website, which raised some eyebrows. Yes, the use of this yeasty, uber-umami sandwich spread in a brownie is surprising, but it brings a complex depth of flavor that is quite unique. These soy sauce brownies are of a similar ilk—where salt is widely used to amplify the“chocolatey” flavors in desserts, soy sauce brings a rich caramel glow.The taste very much resembles salted caramel.This brownie is gluten free, by way of nutty almond meal and a gluten-free soy sauce. There are many different gluten-free soy sauces on the market and they all work well in this recipe." — Friend of Milk Street Hetty McKinnon
Reprinted with permission from "To Asia, With Love," by Hetty McKinnon, copyright © 2021. Published by Prestel Publishing. Photography: Hetty McKinnon.
stick (8 tablespoons / 115 g) unsalted butter
cup (175 g) semisweet or dark chocolate bits
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT