NB: Make your own salted caramel using the sauce part of the recipe my salted caramel trifle.
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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.
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Sift in the gluten free plain flour and cocoa powder and beat into the chocolate.
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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.
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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.
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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.
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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.
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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!
