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How to make miso caramel peanut brownies

BY ManiLife

20th Feb 2024 Recipes

2 min read

How to make miso caramel peanut brownies
Wondering how to use up your peanut butter? Try this delicious recipe for miso caramel peanut brownies from The Peanut Butter Cookbook
There are brownies, then there are these: brownies swirled with homemade miso caramel, crunchy ManiLife and chunks of dark choc. It’s well worth making just that little more effort when you’re looking for the wow factor—and needless to say, these deliver.
Makes: 16
Time: 1 hour 10 minutes


  • 225g salted butter, plus extra for greasing
  • 300g dark chocolate
  • 75ml coffee (decaf and/or instant are fine!)
  • 300g caster sugar
  • 3 medium free-range eggs
  • 75g plain flour
  • 50g cocoa powder
  • 6 tsp crunchy ManiLife peanut butter
For the miso caramel:
  • 2 tbsp white miso
  • 100ml double cream
  • 50g caster sugar
You will need a 20cm square brownie tin.


Preheat your oven to 180°C/160°C fan/gas 4. Butter a 20cm square brownie tin and line with baking paper.
First make the miso caramel. Using, a fork whisk the miso with the double cream in a jug until there are no noticeable large lumps. Sprinkle the sugar evenly into a small frying pan over a high heat. Be careful not to stir, but swirl the pan occasionally until the sugar has turned into an amber caramel. Now pour in the miso cream. When the cream is added, the mixture will seize—don’t panic, this is normal! Continue cooking, stirring constantly, for 2–3 minutes until you have a smooth, unreal caramel. Set aside to cool.
Brownie time. Roughly chop all the dark chocolate. Measure 100g into a bowl and set aside for later, then tip the remaining 200g into a medium-sized saucepan. Roughly chop the butter and add this to the saucepan too, along with the coffee. Put the saucepan over a low heat and cook, stirring occasionally, until the butter and chocolate are melted. Add the sugar and whisk for a minute or so until it has dissolved, then take the pan off the heat.
Crack in the eggs and whisk to combine, then add the flour and cocoa powder. Whisk until you have a smooth brownie batter Pour half the batter into your prepared tin, then top with half your remaining chocolate. Dot in 3 teaspoons of the ManiLife and swirl in half the caramel. Repeat with the remaining batter, chocolate and peanut butter, then swirl the remaining caramel across the top.
Bake for 30 minutes in the centre of the oven, or until the edges are set and the centre still has a wobble.
Leave to cool, then cut into 16 squares—and say hello to the world’s ultimate brownie.
Tip: These brownies will keep happily at room temperature in an airtight container for up to 5 days—if they last that long! They can also be frozen, once baked, for a pick-me-up whenever the need arises.
Recipe taken from The Peanut Butter Cookbook by ManiLife (Ebury Press, £20)
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