Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Line the base and sides of a baking tin (approximately 28cm x 18cm x 5cm) with baking parchment. The parchment paper should be coming above the sides of the tin slightly to enable the brownies to be lifted out easily.

2 Put the chocolate, brown sugar and butter in a large saucepan. Heat gently until the chocolate and butter has melted, stirring occasionally. Remove from the heat and leave to cool for a couple of minutes.

3 Put the eggs in a small bowl or jug and beat lightly. Add the eggs to the saucepan with the chocolate mix and mix in well. Now add the gluten-free flour, cocoa powder and gluten-free baking powder to the mixture in the saucepan and mix until smooth. Tip the chocolate mix into the prepared tin.

4 Beat the cream cheese with the caster sugar and spoon randomly over the chocolate mix. Use a knife to swirl the cheese mixture into the chocolate, creating a marbled effect.

5 Bake for 35-40 minutes or until just firm to the touch. Leave to cool in the tin, then mark into squares. Once cooled, transfer to a container and keep in a cool place or fridge. Best as always to eat fresh! Enjoy.