Preheat your oven to 180C (160C Fan) and prepare a 9x9inch square baking tin with parchment paper. Allow a little overhang on the parchment paper so you can lift the brownies out.

Melt together your butter and 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 caster sugar. Beat together (I use an electric hand whisk) until pale in colour and almost a little frothy. I tend to do this just before the chocolate mixture has cooled down so that it keeps nice and airy.

Once the chocolate and butter 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.

Place a mix of the different biscuits on top of the brownie mixture.

Pop into the oven for about 25 - 30 minutes. When you take it out it should be slightly underdone.

Allow to completely cool in the tin before removing them and cutting into squares. Enjoy!