Method

• 1.
  For the miso caramel, combine glucose and sugar with 1/4 cup (60ml) water in a medium high-sided saucepan and stir to combine. Place over high heat and bring to the boil, swirling the pan, until a rich amber colour. Remove from the heat and whisk in the butter and cream using a metal whisk (the cream will foam up). Cool slightly, then whisk in the miso. Set aside to cool to room temperature.
• 2.
  Preheat oven to 170°C. Grease a 20cm square cake pan and line the base and sides with baking paper. Combine the flour and cocoa with 1/2 tsp sea salt flakes in a bowl and set aside. Place the butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Stir mixture occasionally until melted and smooth. Take off the heat, add the caster sugar, brown sugar and vanilla, and whisk to combine. Set aside to cool to room temperature.
• 3.
  Add 3 eggs to the chocolate mixture and whisk until just combined, then add the remaining 2 eggs and whisk until combined.
• 4.
  Sprinkle the flour mixture over the chocolate mixture and gently fold until just combined. Pour half the brownie mixture into the prepared pan, then drizzle over the miso caramel, leaving a 1cm border from the edges so the caramel doesn’t sink down the sides as the brownie bakes (otherwise it will burn). Dollop the tahini over the miso caramel, then pour the remaining brownie mixture over to encase the tahini and caramel.
• 5.
  Bake brownie on the middle shelf of the oven for 35-40 minutes, rotating pan halfway through cooking time, until the edges are firm to touch and the centre is slightly soft. Cool in pan on a wire rack for 2 hours. Sprinkle with sea salt flakes and cut into slices to serve. Store in an airtight container for up to 4 days.