1. Heat the oven to 170°C, fan forced.
2. Grease and line a 160mm square baking tin.
3. Place the butter and dark chocolate (A) in a saucepan over induction setting 4 and melt.
4. In a bowl, place the caster sugar, brown sugar, eggs, and vanilla, and whisk by hand to combine.
5. In a separate bowl, sieve the flour, baking powder, and cocoa powder, then add the salt.
6. Pour the melted chocolate and butter into the egg mixture, followed by the sieved ingredients and fold to combine.
7. Lastly, fold in the finely chopped milk chocolate and dark chocolate (B).
8. Transfer the brownie mixture to the prepared tin.
9. Bake in the preheated oven for 25 minutes.
10. Allow to cool completely at room temperature before dusting with icing sugar.
11. Serve the brownie with some whipped cream and a drizzle of ganache.

Note:    The brownie can be wrapped in plastic wrap and stored in the freezer for up to 1 month.