And very delicious.
Melt 5 oz coconut oil in a saucepan with 6 oz plain chocolate. Set aside to cool slightly.
Beat three eggs, add 8 oz caster sugar, then add 6 oz gluten free flour (I used Doves farm for laziness, but have also used a mixture of cornflour, gram flour and rice flour quite happily), 1tsp gluten free baking powder, and a tablespoon of cocoa powder.
Pour in the chocolate and coconut oil.
At this point, add chopped nuts, raisins, coconut shards or anything else you fancy. I didn't; they didn't need anything extra.
Stir until all mixed, then pour into a greased and lines baking tray, about 6" by 8" or so.
Bake in a preheated oven, 180c/gas 4/350f, for 30-35 minutes until a crust is formed and the brownie feels set and not too wiggly.
Cool and cut into segments.
Collect praise from friends with food intolerances.