An old favourite turned into a deliciously decadent low carb treat, perfect for special occasions and also a hit with the kids – the ultimate chocolate brownie!

A word from Chef Craig Rodger: The trick to this ultimate chocolate brownie is to allow it to cool quite quickly so it can set to a nice fudgey 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) to the fridge to chill completely. 

A word from the Fat Professor (Prof Grant Schofield): This is a go-to for our kids. Personally I like to whip some cream up and add loads of it on top. That really turns the chocolate brownie into a dessert which you can savour.

A word from the Whole-food Dietitian (Caryn Zinn Dietitian): Enjoy this delicious and decadent lower carb treat, BUT remember it’s still a treat, which means it should be for treat occasions, and not for daily consumption. Many people think that just because foods are low carb, it’s ok to include them every day or every other day. This is not always true, particularly when it comes to sweet items. Save them for special times and you will enjoy them even more.

Prep time: 15 minutes

Cook time: 8 – 12 minutes

Serves: 10

Carb count: 6g

Video Recipe: Click Here


  • 350g Butter
  • 1 1/2 Cups (150g) Dark Chocolate (I use 85% dark)
  • 6 Eggs, whisked
  • 1/4 Cup (40g) Chia seeds
  • 2 tbsp (30g) Xylitol (or Stevia or a shop bought mix like Norbu or Natvia which is stevia and erythritol)
  • 1 1/2 Cups ( 150g) Cocoa
  • 1 tbsp (13g) Baking Powder
  • 1 tbsp (15ml) water

Accompaniment (per person): Mascarpone (optional) 1 tbsp (15g)


chocolate brownieMelt 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. Top Tip – top the brownie with a piece of greaseproof 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.

This is delicious on its own or served with a little mascarpone on the side.

NB: We like ourcbrownie very dark chocolatey, which is not everyone’s cup of tea (especially for children). If you’d prefer to add more sweetness to it, try adding another tbsp of your sweetener of choice to get the taste you’re after.

Join the discussion 30 Comments

  • Kirsty Bailey says:

    Hey Craig, I’m looking to make this for our end of PreKure challenge dinner on Saturday. What size tin would I use to bake this brownie? And is the cooking time 10 mins? Cheers, Kirsty

    • What The Fat? says:

      Hi Kirsty, sorry about the late response: Craig says “Ideally you’ll have a depth of about 3cm and the mix makes approx 750g to 900g mix give or take a few factors. A tray about 6″ by 8″ is good but hopefully you can work backwards with the above info to use a suitable tray for the desired depth.”

  • Alex says:

    What size tin do you use?

  • Mel Cornish says:

    Delicious, decadent, velvety & indulgent. Love this. I could only manage a sliver of the cooked brownie because I’d had the batter from the spoon and food processor. A winner

  • Annabelle says:

    Does it matter what type of cocoa powder you use? When I was buying cocoa powder yesterday I noticed some had a different carb count than other brands.

    • What The Fat? says:

      Hi Annabelle, it shouldn’t matter too much provided it’s pure cocoa powder. Cocoa has a high prebiotic fibre content which some manufacturers may include in the carb count. But different batches of cocoa will vary in carb count and producers won’t rewrite the labels to reflect this; the label or online figure for most foods is just a rough enough guide.

  • Michelle says:

    Would it taste as good if using coconut oil instead of butter? I’m dairy-free..

    • What The Fat? says:

      Hi Michelle,
      it’ll still taste good, but butter has that little extra salt and flavour – also butter has more water (it’s about 85% fat) which you might need to factor in.

  • Kelly says:

    Love this recipe! Made it last night and out of the oven was a little crumbly, however once it had been in the fridge overnight…omg so good! I thought it might be too bitter for my kids taste as it is very ‘dark’ – but they both love it! A small square with a bit of marscapone is just divine. Will be freezing some and reheating when I’d like that little something after dinner.
    Thanks for a great recipe!

  • Omar says:

    What is the calorie count? for 1 serve?

  • Jo Healy says:

    Hi I made this beautiful and very delicious chocolate brownie. It is so yummy and is a very rich dessert. In our old previous life of eating badly, we definitely would have had seconds, then would have felt sick afterwards because of over eating. We did only have the one portion, and felt very satisfied with that. When I added the egg and water, I used an electric cake mixer as I don’t have a food processor. That worked well. After it was cooked and cooled, I divided the rest of the dessert into portions and froze them. Big thanks to our daughter Corina for encouraging us to choose the “What The Fat”. We are loving it.

  • mrsJ says:

    hiya is the carb count net orbtotal carbs per serve please.

  • mrsJ says:

    Xylitol is actually a natural sweetener as is erythritol and stevia

    • What The Fat? says:

      Hi MrsJ,

      this is true. Although we avoid using artificial sweeteners, the important distinction we want to make is between sweeteners that raise blood sugar and have an insulin response (eg honey, dates, agave) and those that do not (xylitol, erythritol, and stevia).

      • mrsJ says:

        Cheers yes i just saw someone said they didn’t want the artificial sweeteners you used, I was just highlighting that the ones you use are in fact derived from natural sources such as the birch tree and won’t illicit an insulin response 🙂

  • What The Fat? says:

    Hi Terri,

    I suppose the way to do that would be to make a PDF for each post, but as they’re written inside WordPress that’s a bit more complicated than if we wrote them in Word. However, you could turn a page into a printable PDF if you have adobe, according to this page

    You could also copy the recipes into a Word document then export to PDF.

  • Amy says:

    Whats the fat content for a slice of brownie? i would like high fat with the low carb and this could be my best option

  • James says:

    Hi. It says 6g carb, but what is the fiber content, or has that already been removed from the carb total? Its higher in carb than another recipe I make and that has almond flour in it, so I am assuming fiber is still included in this 6g carb total? Can you advise please? Thanks

  • ananda says:

    mine was really bitter is that right and separated too 🙁 I didn’t blend do that might be problem but are they supposed to be vv bitter?

    • What The Fat? says:

      Hi Ananda,

      Thank you for your feedback. Blending the brownie is quite important as it mixes the fat completely through the mixture kind of like well mixed cream in coffee. When you mix it by hand, you need to try and ensure it’s mixed as well as you can or the “cream” will sit at the bottom of the “coffee”. The other thing to try is using xylitol or erythritol as the sweetener, I personally like xylitol. If you used Stevia, it is an effective sweetener for most, but some people can be very sensitive to the bitter side of its taste.

      Thanks, Craig

  • Rachel says:

    Are you able to freeze this recipe?

  • Philippa says:

    It’s seems like there is a lot of cocoa, but maybe as I am just getting used to no sugar, it might be the sweetness I am noticing?

    • Isabelle says:

      I also found the cocoa ratio odd. Unfortunately my mixture already separated while whisking and gradually got worse in the oven. I ended up with 50% of the tray as liquid fat and 50% rubbery goo. I triple checked all ingredients and numbers and used fresh eggs…I can’t seem to figure out where things went wrong? I ended up tipping the fat into the drain and put the left over mixture back in the oven to at least solidify things and eat it as fudge instead. ..

      • What The Fat? says:

        Hi Isabelle,

        Craig says

        The brownie recipe has a high fat content and needs to be thoroughly mixed preferably in a blender as outlined in the recipe. I have found through experience with high fat mixes that a little water, added at the end of the mixing stage, stabilises the mix but is not always necessary. I will post my newest version of the recipe to the recipes section along with some tips along the way. Quite often it’s difficult (for me anyway) to explain some of the subtle techniques in the recipes and cooking is never an exact science but as we repeat the recipes we get more confident in what we are attempting. This could be my first video demo…

    • Les says:


      Are the chia seeds needed?


  • Kayla says:

    Was wondering why xylitol is your chosen sweetener? Is this decision purely due to its lower carbohydrate content? Would it be possible to substitute the xylitol in this recipe for a more natural sweetener such as maple syrup or medjool dates?

    • What The Fat? says:

      Hi Kayla,
      We use xylitol and stevia as preferred sweeteners because they do not have a significant carb or calorie count. We actually prefer stevia as it has almost no glycaemic index, where some of the other sweeteners do and can still elicit an insulin response. While we’re all for “natural” ingredients, we are equally all about keeping the overall carbohydrate load down – predominantly to make sure the insulin response stays down. While dates and maple syrup might be natural, they both hold substantial carbohydrate counts, and while we’re open to eating sugar at times etc… (as per our 3-meal rule in WTF?) we choose to put up the recipes on this site that keep the overall carb load to a minimum. This is the quintessential difference between us and Paleo. Hope this clarifies it for you.

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