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The world of fermentation.
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
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