NB: Make your own salted caramel using the sauce part of the recipe my salted caramel trifle.

1. Melt the chocolate and butter together in a bowl over a pan of boiling water, stir until both have completely melted then remove from the heat.

2. Sift in the gluten free plain flour and cocoa powder and beat into the chocolate.

3. In a separate bowl, crack in your eggs and add the sugar, whisk until pale, creamy and thick then fold this mixture into your chocolate mix.

4. Grease and line an 8 inch square cake tin and pour in your brownie mix. Bake on gas mark 4/180c for 30-35 minutes until it is firm to the touch and only has a slight wobble, if it wobbles a lot it is not yet cooked. If you don't like your brownies gooey bake for an extra 5 mins to firm more.

5. Remove from the oven and allow to cook in the tin, do not attempt to remove it yet. Give it a good few hours to cool and firm.

6. Poke a few holes across the top of the brownie and drizzle over the salted caramel sauce, the holes help it drizzle into the brownie a little bit.

7. Melt a small amount of chocolate (around 20g is enough) and drizzle on top of the caramel. Let it set in the fridge then eat!