For 12 gluten-free chocolate brownies
Preheat the oven to 170°C (150°C fan). Grease and line a 18 cm square baking tin with greaseproof paper.
Melt together the chocolate and butter in a saucepan set over a medium heat, stirring occasionally until smooth.
Remove from the heat and allow to cool a little.
In a large mixing bowl, whisk the eggs until thick and whisk in the sugar until thick and glossy.
Beat in the melted chocolate mixture, and then fold in the flour, baking powder, and salt until incorporated.
Pour into the baking tray and tap lightly a few times to release any trapped air bubbles.
Bake for 35-40 minutes until the surface has set; test with a wooden toothpick, if it comes out almost clean, the brownie is done.
Remove to a wire rack to cool before turning out, slicing, and serving the gluten-free chocolate brownies.