Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
Melt together your dairy free hard margarine and dairy free dark chocolate over a bain marie until completely melted. Mix together and leave out to completely cool.
In another bowl crack 3 eggs and pour in your golden caster sugar. Beat together (I use an electric hand whisk) until pale in colour and increased in volume.
Once the chocolate and margarine mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in, it will initially marble and then turn super chocolatey.
Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in.
Spoon your brownie mixture into a prepared tin, smooth it over so it's even and level. (I used a square loose bottom tin) Place to one side.
Now for the dairy free cheesecake 'fried egg' top, place your dairy free cream cheese, sugar, small beaten egg and vanilla in a mixing bowl. Beat until smooth, it should be a creamy batter like consistency.
In a separate small bowl, spoon out a couple of tablespoons of the mixture.
In the small bowl add a little yellow and orange food colouring gel until it turns the colour of an egg yolk.
Spoon your white cheesecake batter onto your brownie mix in 4 egg shapes.
Then with your yolk coloured cheesecake batter spoon a yolk shape in the centre of each.
Bake for about 25 mins at 175C Fan. Cooking for this amount of time at this temp should create incredible fudgy brownies.
Important!! Allow to cool completely before touching them!! Slice them up and enjoy!
You can store in an airtight container until you've finished them (won't take long!!)