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.

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.

Pour/spoon your brownie mixture into a prepared tin, smooth it over so it's even and level.

Bake for about 25-30 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.

Remove from the oven and carefully push in Creme Eggs into your brownies.

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