Chocolate Brownie

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.

Melted Chocolate and butter mixture
Chocolate Brownie

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