Not exactly brownies .. but just as good!
A low carb friend sent this to me.

Velvet Chocolate Cake
 
Makes 1 eight-inch cake; serves 10 to 12

 
10  tablespoons (1 1/4 sticks) unsalted margarine, cut into chunks, plus more
for pan
1  pound unsweetened bakers chocolate, coarsely chopped
 1 cup splenda plus 1TBSP  
5   extra-large eggs, separated
 
   
 
 1.  Preheat oven to 350°. Lightly coat an 8-by-3-inch round cake pan with
margarine, and line bottom with a round of parchment paper; set aside.
 
 2.  In a heat-proof bowl or the top of a double boiler set over a pan of
simmering water, melt the chocolate with the margarine and 1 cup of Splenda,
stirring until smooth and glossy. Remove bowl from pan of water, and let
mixture cool slightly. Whisk in egg yolks one at a time, beating well after
each addition.  
 
 3.  In the bowl of an electric mixer fitted with the whisk attachment, beat
egg whites on high speed to soft peaks. With machine running, slowly add 1 TBSP
Splenda, beating until stiff glossy peaks form. Stir about one-quarter of the
whites into chocolate base to lighten it. Gently but thoroughly fold in
remaining whites until thoroughly combined.
 
 4.  Pour batter into prepared cake pan. Place in a roasting pan, and pour hot
water into roasting pan to come halfway up sides of cake pan. Carefully
transfer to oven, and bake until top of the cake is just set in the center,
about 35 minutes. Transfer to a wire rack to cool completely, then transfer to
refrigerator for at least 4 hours and up to overnight.  
 
 5.  Run a paring knife around edges of cake to release from pan, and unmold
(if the cake doesn’t come out of pan, briefly dip bottom of cake pan in warm
water; do not leave in water too long, or cake will melt). Invert cake onto
serving platter.  Serve in very thin slices.  

~Kat

"Rice Krispies.  East meets west"  
Cosmo Kramer