Adapted from Jamie Oliver’s recipe – I substituted monk fruit for castor sugar and reduced the amount of butter by half.
10 ounces Dark chocolate chunks
1/2 stick (4 ounces butter)
4 eggs, room temperature
2 Tablespoons monk fruit
2 Tablespoons self-raising flour
2 Tablespoons cocoa powder
1 – In a large bowl over a double boiler melt the chocolate.
2 – Cut the butter in small pieces and add to the bowl of chocolate, stirring until completely melted. Set aside and let cool.
3 – In another large bowl whisk the eggs and monk fruit until frothy.
4 – Using a sifter, sift in the flour and the cocoa powder and mix thoroughly.
5 – Gently fold in the cooled chocolate mixture into the egg mixture with a spatula until well incorporated.
6 – Pour the brownie batter into a square glass dish or a brownie tin and bake for 25 to 35 minutes in a 350 degree oven.
7 – Let cool for 15 minutes.