Dark Chocolate Soy Sauce Brownies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Butter and parchment line an 8-inch by 4-inch loaf pan, or an 8-inch cake pan (for thinner brownies).

Step 2

In a microwave-safe bowl, add the chocolate and butter. Microwave for a minute or two, stopping to stir every 20-30 seconds, until melted. Stir in the soy sauce and vanilla extract.

Step 3

In a medium bowl, put both sugars and the cocoa powder. Mix and press with the back of a spoon to break up any clumps of cocoa powder, and distribute amongst the sugars. Add the chocolate mixture to the sugar mixture and stir until combined. Stir in the eggs, one at a time. Add half of the flour, and stir until just barely combined. Add the other half and stir until just combined.

Step 4

Pour the brownie batter into the prepared pan, smooth it out and top with candy pieces or nuts. (Go light on the toppings, they’ll sink if they get too heavy.)

Step 5

Bake in a 350°F oven for 25-30 min, or until the edges are puffed and the center is just set. This recipe can be doubled for a larger and thicker batch of brownies. Keep them at room temperature, in an airtight container, for five to seven days (as if they won’t be devoured in hours).

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