While this gluten-free brownie recipe is far from traditional, it is deeply chocolatey and rich, from the addition of an unexpected ingredient—soy sauce. Soy sauce may seem like an unusual addition but if we think about it, it makes perfect sense. It is common knowledge that chocolate tastes better with a pinch of salt. Salt brings out the natural sweetness of chocolate and masks any bitterness. In this brownie recipe, we replace salt with soy sauce, and the result is even more spectacular.
Why Add Soy Sauce to a Brownie?
Soy sauce, the salty condiment produced through the fermentation of soybeans and wheat, works double-time in this brownie—it adds sweetness but also a deep, caramel flavor that accentuates the intensity of the chocolate. The brownie tastes roasty and woodsy, but fruity at the same time. I first came up with recipe a few years ago, not long after I moved from Sydney, Australia to Brooklyn, New York. Feeling homesick, I added some vegemite, the polarizing Australian yeast extract that is also highly salty, to my brownies. When I posted the recipe on my website, it raised some eyebrows but suddenly, home cooks were trying and loving it. The vegemite brings a complex depth of flavor to the brownies. This early iteration eventually led to these soy sauce brownies, with a flavor that is reminiscent of the salty bitterness of salted caramel.
Tips and Tricks for Making Flourless Brownies
There are two schools of thought when it comes to brownies: cakey or fudgy. This one falls on the side of fudge, the center is soft and creamy, with an irresistible nuttiness from the almond meal. Nuts are a wonderful way to add an extra layer of flavor and texture to your brownies. You could also experiment with other nut flours such as hazelnut or pistachio which would all provide you with a pleasing variety of nutty flavors. The nuts do deliver a softer consistency, so I like to leave this brownie in the fridge overnight, which allows it to firm up a little and makes it easier to cut. The other thing that I love about this brownie is that it is gluten-free. Regular soy sauce does contain gluten so opt for a gluten-free tamari or soy sauce. You could also use a product like liquid or coconut aminos which are naturally gluten-free.
How to Store Flourless Brownies
These brownies will store in an airtight container in the refrigerator for up to 1 week.
About to “To Asia, With Love”
“To Asia with Love: Everyday Asian Recipes and Stories from the Heart,” by Hetty McKinnon is a vibrant cookbook rich with modern, family-friendly vegetarian dishes. McKinnon draws from her cultural heritage as the child of Chinese immigrants who was raised in Australia to create fresh and interesting recipes rooted in tradition. The recipes are accessible and familiar but also push the boundaries of what it means to cook Asian flavors at home.
More Recipes from Hetty McKinnon, author of “To Asia with Love”
Seaweed Lettuce Salad Grilled Cabbage with Peanut Sauce
Leave until melted, then whisk until smooth. Remove from the heat and allow to cool for 5 minutes.
