In a double boiler, gently melt 85g Eskal Dairy Free Dark Chocolate with the Nuttelex. Remove from heat and allow to cool slightly.
In a separate large stainless steel bowl, using an upright mixer or hand-held beater, whisk the eggs and golden caster sugar together until doubled in size. The mixture will appear to be a pale golden colour. Have patience as this may take anywhere from 3-8 minutes depending on your equipment.
In three parts, fold your melted chocolate and butter into the egg and sugar mixture. Then sift the gluten free flour, cocoa powder and salt, fold in until just combined. Do not over mix.
Line a 10 x 14 cookie tray with baking paper. Pour in the brownie mixture and spread evenly. The trick to this light, rich brownie is baking it thinner than traditional size. Cover with chopped Eskal Dark Chocolate pieces.
Place tray on middle rack in pre-heated oven. Bake for 20 minutes; gently shake the tray to see if the middle ‘wobbles’. If yes, bake for another 5 minutes. Check again; it should be soft to the touch and just hold its shape when the tray is moved. Allow to cool completely before removing from tray. When ready, cut into desired shapes with a clean, sharp knife.