Cut 185g of unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and put into the bowl.
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. 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.
While you wait for the chocolate to cool, position tray in the middle of your oven and turn the oven on to fan 160C/conventional 180C/gas 4.
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.
Chop 50g white chocolate and 50g milk chocolate into small chunks on a board.
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. This can take 3-8 minutes, depending on how powerful your mixer is.
Pour the cooled chocolate mixture over the egg mixture, then gently fold together with a rubber spatula. Stick 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 moving the bowl around after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a dark brown.
Hold the sieve over the bowl of egg and chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder. 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 smooth and fudgy. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
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. Put in the oven and set your timer for 25 minutes. When the buzzer goes, open the oven, pull the tray 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.
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. Then store in an airtight container.