Make the Brownie Batter:

1. Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.

2. Melt butter and chopped chocolate in a microwave-safe bowl or over a double boiler. Stir until smooth.

3. Whisk in sugar, then eggs one at a time.

4. Add flour, cocoa powder, and salt. Stir just until combined—do not overmix.

Make Miso Caramel Swirl:

1. In a small bowl, mix white miso paste into caramel sauce until smooth.

2. Pour half the brownie batter into the pan.

3. Dollop or drizzle miso caramel across the batter, then top with remaining brownie batter.

4. Use a butter knife to swirl the batter and caramel in a marbled pattern.

5. Bake for 20–25 minutes until set. Cool completely in pan before cutting.

Make Soy Sauce Truffles:

1. Place chopped chocolate in a heatproof bowl.

2. Heat heavy cream in a saucepan until simmering. Stir in soy sauce.

3. Pour hot cream over chocolate. Let sit 1 minute, then add butter and stir until fully smooth.

4. Chill the ganache for 1–2 hours, until firm.

Shape Truffles:

1. Scoop ganache into balls using a teaspoon or melon baller.

2. Roll into rounds and coat in cocoa powder.

3. Chill again if too soft before serving.

Serve Your Experiments:
Plate a square of miso caramel brownie with two soy sauce truffles. Add a pinch of flaky sea salt to the brownie to highlight the savory-sweet balance.