Low Carb Chocolate Brownie
Recipe from the book 'What The Fat', by Chef Craig Rodger
The trick to this one is to allow it to cool quite quickly so it can set to a nice fudgy consistency – so give it 10 minutes to cool naturally at room temperature after the high heat from the oven and then transfer the brownie – still inside the baking dish container – to the fridge to chill completely.
- 350g Butter
- 1 1/2 Cups (150g) Dark Chocolate (I use 85% dark)
- Eggs whisked 6
- 1/4 Cup (40g) Chia seeds 40g
- 2 tbsp (30g) Natvia (from the supermarket, natural sweetener)
- 1 1/2 Cups (150g) Cocoa
- 1 Tbs (13g) Baking Powder
- 1 Tbs (15ml) water
Melt the butter in a pan on a low heat then add in the chocolate and continue to gently heat until the chocolate and butter are well melted – alternatively, you can melt both together in a microwave on short bursts, checking every so often and giving a quick stir until fully melted and well combined.
Pour the chocolate mixture into your food processor, then add to the bowl the whisked eggs, all the remaining ingredients except the water, and then mix well. Once combined, add the water to the mix and combine one more time in the processor.
Line a baking dish with greaseproof paper and pour the mixture into the dish. Tip – top the brownie with a piece of baking paper to keep the top from getting too dry.
Bake the brownie for 8 – 12 minutes on 160 degrees celsius (resist the temptation to bake it too long as it becomes more cake-like and less fudgy the longer you bake it) depending on the size of baking dish you have. Mine took about 11 minutes in a slice tin. It firms up on chilling.
I served this with whipped cream and raspberries as a dessert.