Forget sea salt or salted butter, often added for that extra balance against the decadence of fudgy brownies. Instead, add a tablesoon of soy sauce for well-balanced flavours, richer caramelised flavours and a small note of umami. People probably won’t be able to guess Soy Sauce as the secret ingredient for a brownie glow up. Furthermore, the best part? These Soy Sauce Brownies are just as fudgy with no change in texture.

The incorporation of soy sauce in these brownies is rather straightforward – mix it all in alongside with the vanilla. Here are some key reasons why you should add this unexpected ingredient, and hopefully you will be convinced!

  1. Umami Boost
    Soy sauce is rich in umami, and provides additional depth to flavour that helps to deepen and round out the flavour profiles of these Fudgy Soy Sauce Brownies. This is similar to why we tend to top brownies with sea salt and coffee to enhance flavour complexity. Most importantly, soy sauce amplifies the chocolatey notes without making it overly salty or savoury.
  2. Moisture and Texture
    Don’t underestimate this small little spoonful of soy sauce you’re adding. This contributes greatly to the chewiness and moisture of the final texture of these Fudgy Soy Sauce Brownies.
  3. Better Balance
    Brownies, as much as I do love them with all my heart, can get cloyingly sweet and overly indulgent. A small touch of fermented, layered flavour really helps to cut through the sweetness to complement the cocoa and sugar.

I hope these reasons are enough to convince you in trying this secret ingredient. Naturally, you can consider adding soy sauce to various brownie recipes that you have, simply swap out the salt. Nonetheless, I thought to provide my fudgy brownie recipe here for reference.

Without further ado, the recipe!

Note: I am using Lee Kum Kee First Draw Soy Sauce for full-bodied aroma and flavour.

Fudgy Soy Sauce Brownies
by Javier Tan June-19-2025

Forget sea salt, add a spoonful of Soy Sauce to create these Fudgy Soy Sauce Brownies for balanced flavours with a touch of umami.

Ingredients

  • 1/2 Cup + 1 Tbsp or 125g Unsalted Butter, Melted
  • Approx 1/3 Cup or 60g of Dark Chocolate, Chopped (Bar) or Couverture
  • Approx 1 -2 Tsp of Instant Coffee Granules (to taste)
  • 3/4 Cup or 150g White Sugar
  • 2 Large Eggs, approx 60g each inclusive of weigh of shell
  • 1 Tsp or 5ml of Vanilla Essence
  • 2 Tsp or 10ml of Soy Sauce
  • 2/3 Cup or 60g of Unsweetened Cocoa Powder, Sifted
  • 1/3 Cup or 40g of All-Purpose / Plain Flour, Sifted

Instructions

  1. Melt and combine the unsalted butter, dark chocolate and instant coffee granules through a double boiler method, or a microwave. While setting aside to cool for 10 minutes, preheat oven to 160C and line 8 inch square baking tray with parchment paper.
  2. Once cooled, whisk in the 2 eggs, followed by vanilla and soy sauce.
  3. Then, whisk in the white sugar until well-dissolved (approximately 2 minutes).
  4. Next, sift and and whisk in the cocoa powder and plain flour.
  5. Transfer the batter to the baking tray, and bake 27 – 32 minutes until the brownie shrink slightly from the corners.
  6. Serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: 1 Delicious Tray of Fudgy Soy Sauce Brownies

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Can be stored at room temperature for 5 days.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan