• 200 g (7 oz) good quality dark chocolate
• 200 g (7 oz) unsalted butter
• 3 tablespoons shiro miso (white miso, a soya bean paste from Asian food stores)
• 100 g (3½ oz) icing (confectioners’) sugar
• 5 tablespoons plain (all-purpose) flour
• 4 tablespoons unsweetened cocoa powder
• 5 eggs

PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Butter 20 cm (8 inch) rectangular baking dish or tin.

BREAK THE CHOCOLATE INTO PIECES AND DICE THE BUTTER. Melt them together with the shiro miso in a microwave or double boiler (in a mixing bowl placed over a saucepan of gently simmering water).

COMBINE THE SUGAR, FLOUR AND COCOA IN A MIXING BOWL, THEN GRADUALLY ADD THIS DRY MIXTURE TO THE MELTED CHOCOLATE, BEATING ALL THE TIME. Next, add the eggs one at a time, beating well between each addition.

POUR THE BATTER INTO THE DISH AND BAKE FOR 30–35 MINUTES. If you like your brownies nice and fudgy, don’t cook them for any longer!