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 cool down to room temp.
Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.
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 almost a little frothy.
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.
Pour/spoon your brownie mixture into a prepared tin, smooth it over so it's even and level. (I used a 9" square loose bottom tin with a little parchment/baking paper in the bottom)
In a separate bowl, add all your cheesecake layer ingredients and whisk together until well combined and fluffy. Put this to one side while you make your coolis.
Add your raspberry coolis ingredients to a blender and blend until consistent. Then strain the mixture through a sieve into a bowl.
Start to dollop your cheesecake mixture on top of your brownies in heaped tablespoons (I managed about 9 even dollops). Then add multiple teaspoons of raspberry coolis on top too (about 9 teaspoons).
Lastly, swirl the mixture around using a chopstick or a knife into a beautiful pattern. Then add your fresh raspberries as a finishing touch.
Bake for about 40 mins at 175C. Cooking for this amount of time at this temp should create incredibly fudgy brownies.
Important!! Allow to cool completely before touching them!! Slice them up and enjoy!
Make sure it's a loose bottom tin or you won't be able to get your brownies out without destroying them!