Brownies with Crisp

These brownies use panko to add a lovely little crunch. Every time I make them they get rave reviews.

Recipe adapted from Mark Bittman. The photo is his.

Ingredients:

• 1/2 cup plus 5 tablespoons butter, divided

• 1 tablespoon white miso

• 1 tablespoon honey

• 1-1/2 cups panko breadcrumbs

• 1/2 cup cocoa powder

• 1 teaspoon salt

• 1 cup granulated sugar

• 2 eggs

• 1 tablespoon vanilla extract

• 3/4 cup flour

• flaky salt (optional)

Instructions:

1. Heat oven to 350 degrees. Spray a 8x8 baking pan with cooking spray and then line it with parchment paper trimmed to fit with the sides hanging off two ends to create handles.

2. Place 5 tablespoons of butter in a large saucepan over medium heat. Cook until it's fully melted and just starts to brown and smell nutty. Whisk in the miso and honey and then turn off the burner. Stir in the panko until it's fully coated. Remove 1/2 cup of the mixture and set it aside. Spread the rest evenly on the bottom of the prepared baking pan.

3. Wipe out the saucepan and then melt the remaining 1/2 cup butter over medium heat. Remove from heat and stir in the cocoa powder. Then stir in the sugar and let the mixture cool for a few minutes. Stir in the eggs and the vanilla extract, and then the flour. Mix gently with a spoon until there are no more white streaks of flour showing.

4. Spread the batter evenly over the panko mixture in the baking pan. Sprinkle the batter with the remaining panko mixture you set aside. Then sprinkle on some flaky salt if you'd like.

5. Bake the brownies for 20 minutes. Check them at that point and lightly cover with foil if the panko topping is getting too brown. Bake for about another 10-15 minutes, checking for doneness (time will vary depending on your oven).

6. Let the brownies cool before cutting into squares.