For Next Level Boxed Brownies, Add A Scoop Of This Jarred Umami Ingredient

When time isn't on our side but we absolutely must sink our teeth into something chocolatey, we reach for a boxed brownie mix, knowing that itch will be scratched in around 30 minutes. We often make them fudgier with condensed milk, but to send our tastebuds into orbit with every brownie bite, all it takes is a scoop of miso paste. Made from fermented soybeans, a grain such as wheat or rice, and salt, it's most commonly used to add flavor to savory dishes like broths and soups. However, a spoonful of the sweeter, milder white or yellow miso paste, known as Shiro and Shinshu miso, respectively, will do amazing things for your boxed brownie.

That's because miso's combination of sweet and salty punches up the chocolate flavor in the brownies, while the paste's umami notes bring depth to them. (If you want to really push the boat out, add milk powder to the boxed mix for richness.) Although white miso is more subtly flavored than its yellow cousin, if you're using either for the first time, dose them sparingly, starting with around half a teaspoon, so you don't overwhelm the brownie's taste.

It's also worth checking the salt in your boxed brownie mix if you're watching your sodium intake and opt for a lower-salt version. Miso paste can be quite thick, so to prevent it clogging up your brownie mix, add it to the wet ingredients first. Some home cooks cream it with the butter so it combines well with the dry ingredients, and if you're not a fan of miso's slightly grainy texture (more of that in a moment), push it through a sieve for maximum smoothness.

Getting your hands on miso paste is easier than ever, thanks to a growing appetite for the Japanese staple. White, yellow, and the more robust red, or Aka miso, are available in supermarkets and specialty outlets, but the quality of what's in the array of tubs and pouches can vary. Try to avoid super-smooth miso pastes with additives and sugars, and seek out ones that are slightly grainy, as it means the fermentation process has been given enough time to create miso's inimitable swavory, umami flavor. Japanese miso isn't the only kind out there, either. Korean and Chinese foodies may be familiar with doenjang and doujiang, respectively, which boost the flavors of many Asian dishes.

Best of all, miso paste isn't just great for sweet-toothed home cooks looking to make next-level boxed brownies. It will also upgrade your next batch of cookies (it's brilliant for flavors like ginger and peanut) and can give an ordinary pound cake an umami lift by adding a spoonful to the batter. If you love to make homemade caramel, stir in a dash of miso paste to amp up its salty sweetness. Mix a dollop into the custard of pretty much any flavor of homemade ice cream (we recommend raspberry-vanilla) and you'll never go back to the store-bought kind.