STEP 1

Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.

STEP 2

Fill a small saucepan about a quarter full with hot water,  then sit the bowl on top so it rests on the rim of the pan, not  touching the water. Put over a low heat until the butter and chocolate  have melted, stirring occasionally to mix them.

STEP 3

Remove  the bowl from the pan. Alternatively, cover the bowl loosely with cling  film and put in the microwave for 2 minutes on High. Leave the melted  mixture to cool to room temperature.

STEP 4

While  you wait for the chocolate to cool, position a shelf in the middle of  your oven and turn the oven on to 180C/160C fan/gas 4.

STEP 5

Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve  held over a medium bowl. Tap and shake the sieve so they run through  together and you get rid of any lumps.

STEP 6

Chop 50g white chocolate and 50g milk chocolate into chunks on a board.

STEP 7

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and  creamy, like a milk shake. This can take 3-8 minutes, depending on how  powerful your mixer is. You’ll know it’s ready when the mixture becomes  really pale and about double its original volume. Another check is to  turn off the mixer, lift out the beaters and wiggle them from side to  side. If the mixture that runs off the beaters leaves a trail on the  surface of the mixture in the bowl for a second or two, you’re there.

STEP 8

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula.  Plunge the spatula in at one side, take it underneath and bring it up  the opposite side and in again at the middle. Continue going under and  over in a figure of eight, moving the bowl round after each folding so  you can get at it from all sides, until the two mixtures are one and the  colour is a mottled dark brown. The idea is to marry them without  knocking out the air, so be as gentle and slow as you like.

STEP 9

Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour  mixture, shaking the sieve from side to side, to cover the top evenly.

STEP 10

Gently  fold in this powder using the same figure of eight action as before.  The mixture will look dry and dusty at first, and a bit unpromising, but  if you keep going very gently and patiently, it will end up looking  gungy and fudgy. Stop just before you feel you should, as you don’t want  to overdo this mixing.

STEP 11

Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

STEP 12

Pour  the mixture into the prepared tin, scraping every bit out of the bowl  with the spatula. Gently ease the mixture into the corners of the tin  and paddle the spatula from side to side across the top to level it.

STEP 13

Put  in the oven and set your timer for 25 mins. When the buzzer goes, open  the oven, pull the shelf out a bit and gently shake the tin. If the  brownie wobbles in the middle, it’s not quite done, so slide it back in  and bake for another 5 minutes until the top has a shiny, papery crust  and the sides are just beginning to come away from the tin. Take out of  the oven.

STEP 14

Leave  the whole thing in the tin until completely cold, then, if you’re using  the brownie tin, lift up the protruding rim slightly and slide the  uncut brownie out on its base. If you’re using a normal tin, lift out  the brownie with the foil. Cut into quarters, then cut each quarter into  four squares and finally into triangles.

STEP 15

They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.