150gdairy free chocolate (broken into small chunks)
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 flour and xanthan gum 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 around 25 minutes to 30 minutes (See notes for more details on baking times).
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.
*Cooking time – For a very fudgy brownie take them out the oven after 25 minutes, ensuring you leave them in the fridge overnight to set to prevent them from falling apart when you cut them. For a more cakey brownie bake for 35 minutes.