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Healthy gluten-free miso and caramel brownies

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  • Dairy free
  • Gluten free
  • Lactose free
  • Wheat free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Healthier living
  • High in dietary fibre

These gluten-free brownies are full of hidden goodness. Indulgent miso-caramel flavour and the tang of raspberries makes a decadent yet healthy dessert.

  • Serves10
  • Cook time1 hour
  • Prep time10 minutes
Healthy gluten free miso and caramel brownies

Ingredients

  • 1/3 cup (50g) unsalted cashews
  • 2 tbs white miso paste
  • 1/4 cup (60ml) sugar-free maple syrup
  • 400g can Coles Chick Peas, rinsed and drained
  • 4 Coles Australian Free Range Egg whites
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/4 cup (55g) monk fruit sugar replacement
  • 1/3 cup (35g) cocoa powder
  • 1/4 cup (45g) sugar-free dark chocolate chips
  • 200g frozen or fresh raspberries
  • 10 strawberries, sliced, to serve

Nutritional information

Per serve: Energy: 568kJ/136 Cals (7%), Protein: 6g (12%), Fat: 5g (7%), Sat Fat: 2g (8%), Sodium: 341mg (17%), Carb: 9g (3%), Sugar: 4g (4%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease a 20cm square cake pan and line with baking paper, allowing the sides to overhang.

  2. Step 2

    Place cashews, miso paste, sugar-free maple syrup and chickpeas in a blender or food processor. Blend until smooth.

  3. Step 3

    Whisk egg white, baking powder, vanilla extract, monk fruit sugar and cocoa powder in a large bowl. Add chickpea mixture and whisk to combine.

  4. Step 4

    Place chocolate in a microwave safe bowl and cook in microwave on high in 30-second intervals until melted. Stir into the cashew mixture, fold through the raspberries.

  5. Step 5

    Spoon the batter into the prepared pan and smooth surface. Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool. Cut into 9 pieces and serve with strawberries.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Transfer the opened miso paste to an airtight container and store in the fridge. Due to its high salt content, it will keep for up to a year. 

Use it up: This recipe will leave you with 4 free-range egg yolks. Use them in sauces like mayonnaise or hollandaise, or to make pasta like gnocchi

These healthy brownies feature some surprising pantry ingredients 

Sinking your teeth into a soft and fudgy brownie is a heavenly experience, and this version makes the indulgence guiltless. Our diet-friendly brownies are free of dairy, gluten, wheat and lactose and contain no added sugar. The secret? Sweet and salty miso paste for the caramel flavour, and a combination of cashews and chickpeas for fudgy texture. These healthy gluten-free brownies are decadent enough for a dessert, and wholesome enough for an after-school snack or a post-workout energy hit. Both the cashews and chickpeas provide a flourless thickening agent as well as a solid protein kick, with a combination of melted chocolate and cocoa powder providing the signature brownie taste. Rich, fudgy, sweet and salty, chickpea brownies have it all – the fact that they’re healthy is just an added bonus.

How miso enhances gluten-free chocolate brownies

Miso is fermented soybean paste. It originally hails from China, but is more strongly associated with Japanese cuisine. It’s been used for centuries to support gut health and digestion, which is why it’s commonly served as soup. Traditionally, miso has also been mixed with sugar and used as a glaze for fish, meats and vegetables. We use white (shiro) miso in our healthy brownie recipe, which is the mildest of the miso family and has a subtle sweetness due to its fermentation process. Adding miso to sweet recipes makes perfect sense. The saltiness enhances the maple syrup, creating a butterscotch flavour.

Tips on how to make the best gluten- and dairy-free brownies

When preparing the cake pan, we like to give it a light spray with oil before lining with the baking paper. This allows the paper to firmly adhere to the pan. Use your hands to smooth the paper firmly onto the base and sides and make sure you allow it to overhang on two sides. This will provide handles for you to transfer the cooled brownie to a board to slice. Whether you melt your chocolate on the stovetop or in a microwave, make sure you stir it with a metal or silicone spoon. Wooden spoons often contain moisture that can make the chocolate seize. When processing the chickpea mixture, it’s good to stop halfway and scrape the mixture from the sides to ensure an even texture. When the brownies are cooked, place the pan on a wire rack. This allows air to circulate around the whole pan, cooling it evenly.

Sweet pairings and serving suggestions for miso brownies

Tempting as it is to cut into brownies while they’re hot out of the oven, you’ll be left with a mushy mess. Even in the case of these healthy brownies where the ingredients are a bit sturdier, it’s best to wait for them to cool down before slicing. It’s best to wait at least an hour. Brownies are easiest to slice with a sharp, damp knife, cleaned between cuts. When it comes to plaiting your healthy caramel brownies, try topping them with blueberries or fresh cherries when in season, or simply serve them dusted with cocoa powder. If you’re really on a health-kick, swap espresso for matcha in your latte to enjoy with your slice. 

These dairy-free brownies also make a great miso caramel dessert: serve slightly warm with a scoop of dairy-free ice cream or a dollop of coconut yoghurt to complement the rich saltiness.

FAQs

Healthy gluten-free miso and caramel brownies

Healthy gluten-free miso and caramel brownies
  • Serves10
  • Cook time1 hour
  • Prep time10 minutes
Ingredients
  • 1/3 cup (50g) unsalted cashews
  • 2 tbs white miso paste
  • 1/4 cup (60ml) sugar-free maple syrup
  • 400g can Coles Chick Peas, rinsed and drained
  • 4 Coles Australian Free Range Egg whites
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/4 cup (55g) monk fruit sugar replacement
  • 1/3 cup (35g) cocoa powder
  • 1/4 cup (45g) sugar-free dark chocolate chips
  • 200g frozen or fresh raspberries
  • 10 strawberries, sliced, to serve
    Description

    These gluten-free brownies are full of hidden goodness. Indulgent miso-caramel flavour and the tang of raspberries makes a decadent yet healthy dessert.

    Method
    1. Step 1

      Preheat oven to 180°C. Grease a 20cm square cake pan and line with baking paper, allowing the sides to overhang.

    2. Step 2

      Place cashews, miso paste, sugar-free maple syrup and chickpeas in a blender or food processor. Blend until smooth.

    3. Step 3

      Whisk egg white, baking powder, vanilla extract, monk fruit sugar and cocoa powder in a large bowl. Add chickpea mixture and whisk to combine.

    4. Step 4

      Place chocolate in a microwave safe bowl and cook in microwave on high in 30-second intervals until melted. Stir into the cashew mixture, fold through the raspberries.

    5. Step 5

      Spoon the batter into the prepared pan and smooth surface. Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool. Cut into 9 pieces and serve with strawberries.