Fudgy Brown Butter-Soy Sauce Brownies

These soy sauce brownies come with a rich caramel umami that melds with the deep chocolate flavor.
Difficulty
Easy
Servings
one 9x13" pan
Wait Time
20 Mins
Active Time
25 Mins

When used like salt, soy sauce can provide a complex, umami-rich flavor to baked goods. This isn’t a crazy idea if you’ve made chocolate chip cookies or salted caramel with miso. Both ingredients impart more than just saltiness—it’s a flavor that’s earthy, rich, savory, and sweet all at the same time.

This recipe found its spark from Hetty McKinnon’s soy sauce brownies. In her cookbook To Asia, with Love, McKinnon says the splash of soy sauce provides a “rich caramel glow”. And true enough, these brownies have that wisp of salted caramel beneath the fudgy chocolate. Brown butter adds more butterscotch notes. Friends and family will love these addictive brownies—and they won’t believe the secret ingredient.

Brown Butter

  • 1 block (225g) unsalted butter

Brownies

  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • 1 cup semisweet or dark chocolate chips
  • ½ cup brown butter, warm
  • 1 tsp coffee granules
  • 2 large eggs
  • 1 egg yolk
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 ½ tsp vanilla extract
  • 2 tbsp soy sauce
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