Preheat your oven to 160C Fan / 180C. Prepare a 9 inch square tin with baking paper. Have excess paper around the edges so that you can easily lift the brownies out later.

Melt together your butter and dark chocolate over a bain marie until completely melted. Or melt them together in the microwave - do this gently, ensuring you pause the microwave and mix regularly to avoid burning. Leave out to cool down to nearer room temp for 15-20 minutes at least.

Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side. This stops is getting lumpy and is so worth doing!

In another mixing 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, it should have doubled in size.

Once the chocolate and butter mixture is cooled a little, pour it into your egg/sugar mixture. Fold it in, it will initially marble and then turn super chocolatey. At this point also add your orange extract and fold it in too.

Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in - I do this using a spatula.

Fold in your chocolate orange eggs - I crush most of these in a zip-lock bag with a rolling pin and then keep others whole before folding them in. Leave a handful of the eggs to one side to push into the top!

Pour/spoon your brownie mixture into a prepared tin, smooth it over so it's even and level. Press in your chocolate orange eggs that you didn't fold in, into the top.

Bake for about 30 mins. Cooking for this amount of time at this temp should create incredible fudgy brownies. If they need a little longer give them an extra 5 minutes (all ovens are different) A skewer poked in won't necessarily come out 100% clean but it shouldn't be really covered with completely wet batter either.

Allow to cool in the tin completely for a couple of hours minimum before cutting.

Lift out of the tin and cut into squares. Enjoy!