Miso Fudge Brownies
"Learn how to make pastry chef Elaine Townsend's gluten-free miso fudge brownies topped with candied almonds, from The Bakery at Fat Rice in Chicago...."
INGREDIENTS
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For the Brownies:
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6 cups (728 grams) confectioners' sugar
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4 cups (400 grams) almond flour
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2 cups (200 grams) Dutch-process cocoa powder
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1 1/2 teaspoons kosher salt
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1 cup (250 grams) or approximately 7 egg whites
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1/2 cup, plus 2 tablespoons, peanut or canola oil
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3 tablespoons vanilla extract
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For the Candied Miso Almonds:
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Peanut or canola oil
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4 cups (400 grams) sliced and toasted almonds
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3/4 cup granulated sugar
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1/4 cup water
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1/4 cup coconut oil
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1/2 teaspoon baking soda
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1 teaspoon salt
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3 tablespoons white miso paste
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1 tablespoon sesame oil
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For the Miso Fudge:
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3 tablespoons unsalted butter
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1 can sweetened condensed milk
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2 cups (287 grams) chopped dark chocolate, at least 64 percent cocoa
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1/2 cup white miso paste
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