Pre heat the oven to 180°C and grease and line a 20cm square baking tin.
Add your cocoa powder, dairy free butter and caster sugar to a saucepan and gently heat on the hob until it forms a chocolatey liquid mixture. Stir continuously so it doesn’t burn.
Leave to cool for a few minutes while you beat your eggs in a separate bowl. Gradually add the beaten eggs to the chocolate mixture and stir well.
Next, add your gluten free self raising flour to the mixture and stir until fully combined.
Stir through your chunks of chocolate and then pour the mixture into your baking tray.
Bake for 20 minutes (for a more fudgy brownie) or 25 minutes (for a more cakey brownie).
Remove from the oven and leave to cool. I prefer to leave my brownies in the fridge for a couple of hours before removing and cutting. The fridge helps the brownies become even more fudgy and delicious.