1
Cut 185 g of unsalted butter into small cubes and place in a medium bowl. Chop 185 g of dark chocolate into small pieces and add them to the bowl.
2
Pour about a quarter of the pot’s volume of hot water into a small saucepan, then set the bowl on top so it rests on the rim without touching the water. Place over low heat until the butter and chocolate melt, stirring occasionally.
3
Remove the bowl from the saucepan. Alternatively, loosely cover the bowl with film and microwave for 2 minutes on high power. Let the melted mixture cool to room temperature.
4
While waiting for the chocolate to cool, place a rack in the middle of the oven and preheat to 180 °C/160 °C (convection/gas 4).
5
Using a shallow 20 cm square pan, cut a square of kitchen foil (or parchment paper) to line the bottom. Sift 85 g of wheat flour and 40 g of cocoa powder into a sieve held over the bowl. Shake and tap the sieve to combine and remove lumps.
6
Cut 50 g of white chocolate and 50 g of milk chocolate into pieces on a board.
7
Break the 3 large eggs into a large bowl and add 275 g of golden caster sugar. Using an electric mixer on maximum speed, beat the eggs and sugar. The mixture will become thick and creamy like a milkshake. This may take 3‑8 minutes depending on your mixer’s power. You’ll know it’s ready when the mixture turns very pale and roughly doubles in volume. Another test: stop the mixer, lift the whisk and swing it side to side. If the mixture falling from the whisk leaves a trace on the bowl’s surface for a second or two, it’s done.
8
Pour the cooled chocolate mixture into the egg mousse, then gently fold with a rubber spatula. Insert the spatula from one side, run it under the mixture and lift from the opposite side, then return to the center. Continue moving the spatula in a figure‑eight motion, rotating the bowl after each fold, working from all sides until the two mixtures combine into one and the colour becomes a mottled dark brown. The goal is to combine without deflating the air, so be as gentle and slow as possible.
9
Holding the sieve over the bowl with the egg‑chocolate mixture, sift the cocoa‑flour mixture once more, shaking the sieve side to side to evenly cover the top.
10
Gently fold this mixture using the same figure‑eight motion as before. At first the mixture will look dry and powdery, a bit hopeless, but if you continue very gently and patiently, it will become thick and soft. Stop before you feel the need to keep mixing, as over‑mixing should be avoided.
11
Finally, add the pieces of white and milk chocolate, stirring until they are evenly distributed.
12
Pour the mixture into the prepared pan, scraping all leftovers from the bowl with the spatula. Gently spread it into the corners of the pan and smooth the top with the spatula from side to side.
13
Place in the oven and set the timer for 25 minutes. When the alarm sounds, open the oven, slightly pull out the rack and gently shake the pan. If the brownies wobble in the centre, they are not done, so return the pan and bake for another 5 minutes until the top develops a glossy, paper‑like crust and the sides start to pull away from the pan. Remove from the oven.
14
Leave the whole pan in the oven until completely cooled, then, if using a special brownie pan, lift the slightly raised edge and remove the uncut brownie with its base. If using a regular pan, remove the brownies together with the foil (or parchment). Cut into quarters, then each quarter into four squares, and finally into triangles.
15
They will keep in an airtight container for up to two weeks, and in the freezer for up to a month.

Source: bbcgoodfood.com

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