Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with non-stick baking paper.

Melt together your butter and chocolate in a microwave or over a bain marie until completely melted. Mix together and leave out to cool down to just warm / room temp.

Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, then 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 paler in colour and almost a little frothy.

Once the chocolate and butter mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in with a spatula - it will
initially marble and then turn super chocolatey.

Next fold in the your flour and cocoa powder mix. Ensure it's fully folded in.

Fold in your crushed mini eggs.

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

Bake for about 25 mins. The brownies will wobble slightly upon removing from the oven but will firm up as they cool. If you want them even more gooey, cook for 5 minutes less, if you want a firmer brownie, cook for slightly longer.

Remove from the oven and immediately/carefully push in some whole mini eggs into your brownies.

Allow to completely cool before removing from the tin and cutting into squares. Decorate with more crushed bits of mini egg if you like and enjoy!