Preheat oven to 180*C/160*C fan/gas mark 4.Grease a 4cm deep rectangular tin 28cm x 19cm, and line with baking paper.
Melt the butter in a small pan. Remove from heat and stir in the cocoa. leave to cool for 10 mins.
Whisk the eggs, sugar and vanilla extract together in a large bowl until pale and foamy.
Stir in the cocoa mixture, flour, baking soda and chilli powder. Pour mix into the tin. Bake for 35 mins or until top is firm and centre is still soft.
Cool for 10 mins and then turn out onto a cooling wire. When cold cut into squares.
Recipe by at https://laurasglutenfreekitchen.com/2016/03/gluten-free-chilli-and-chocolate-brownies/