The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(144 ratings)


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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level



Makes 12

Angela gives these rich treats a makeover, with a magic ingredient to reduce the fat content...

Nutrition and extra info

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Nutrition info

Nutrition per brownie

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  • 85g dark chocolate, 70% cocoa solids, chopped into small pieces
  • 85g plain flour
  • 25g cocoa powder
  • ¼ tsp bicarbonate of soda
  • 100g golden caster sugar
  • 50g light muscovado sugar
  • ½ tsp coffee granules
  • 1 tsp vanilla extract
  • 2 tbsp buttermilk
  • 1 egg
  • 100g mayonnaise (I used Hellman's)

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  1. Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.
  2. Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.
  3. Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

Recipe from Good Food magazine, April 2009

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salhumbie's picture

Great recipe but made to look a lot more difficult than it actually is with such a long winded explanation of every step!
Instead of 185 of dark chocolate, I used 100g of dark chocolate, 40g of milk chocolate and added a spoonful of golden syrup when I added the chocolate and butter to eggy mousse mix. I also added 1tsp of baking powder to the flour. Instead of 50g of milk and 50g of white choc I used 100g of terrys milk chocolate orange....they were so good, my hubby and his friends were bickering over who would get the last one at a poker night!

lynher's picture

Great recipe. A fairly economical brownie, not loads of chocolate and eggs. I did use slightly more cocoa powder [40g] and only had skimmed milk instead of buttermilk. It was a thick mix, not pourable. Result was just moist enough and chocolatey. I will be making these again.

Buckingham Belle's picture

I have just made these and divided into cupckaes and I am waiting to see the result. Slightly worried as in the recipe it says pour into cake tin - my mixture was not purable and I followed it to the letter????!!!!! eeeeeeeeek!

sophiebeynon's picture

These are absolutely great, and mayonnaise- who'd have thought?! The only thing that would've earned it another star would be that taste you really only get with the stodgy full fat ones! Definitely worth a try if you haven't done this one yet.

ruthy10's picture

I followed the recipe exactly, not sure if it was my oven but the edges started to catch and burn slightly but just cut the edges off and still turned out lovely. I enjoyed mine with some low fat custard warmed and my husband had his cold, he suggested I put chocolate chips in next time.

lynwoodhouse's picture

Made these yesterday with my 10year old son and they are absolutely gorgeous and you'd never know they were low fat. Just used ordinary milk. Nobody could tell what the secret ingredient was and I felt especially smug because I used Hellmans light mayonnaise, which I suppose means you can eat two without feeling guilty !

aliceshackles's picture

Taste great but they are quite cake-y rather than gooey. I guess it depends how you like your brownies.

MarkBakes's picture

One of my favourite recipes, at first I was a bit unsure about using Mayo instead of butter, but they are delicious, whilst being simultaneously Dense and Light. I like to add chocolate chips. I also now separate the mixture into cupcakes cases and make Chocolate Brownie Cupcakes. One of my 'go-to' recipes, without a doubt.

Tanja17's picture

Well, mayonnaise is a lot healthier than butter.

julia neve's picture

what a lot of rubbish... these are full of sugar.. Why? Anything full of sugar and gunk will taste good to someone who is addicted to sugary baked junk... and Hellman's Mayonnaise?... Is a GMO product ... Very bad indeed... as is wheatflour. Wake up and stop putting out the same old tedious tooth rot., and then trying to pass it off as healthy!.. no wonder the nation's health is in jeopardy

plums1's picture

Calm down mate. I don't think anyone is under the illusion that this is a health food. This recipe has 1/2 of the sugar that most brownie recipes have, as well as replacing about 200g of butter with 100g mayo. It's a lighter version, that's all. Sheesh.

Prettyballerina's picture

well said plums. Interesting though that you must have been looking at the recipe Julie.
Its a compromise and I will attempt this soon.

Tanja17's picture

Mayo is a lot healthier than butter

lotsofvanilla's picture

I made the buttermilk by myself by adding 1/2 tbsp of lemon juice(or white vinegar) to 1 1/2 tbsp of milk and left it to rest after mixing them both, I used soya milk. Also, I reduced the caster sugar as it was too sweet to my taste the first time, and added lots of walnuts, choco chips, and mini marshmallows! It was fantastic and everybody loved it at school :D

lotsofvanilla's picture

Wonderful recipe! It was a life-saver once, and now its a regular! :)
The best brownie recipe to rely on no matter how skillful u are!!!

natregan's picture

Have been making these for ages now...they are so good. Much better than anything have ever bought in a coffee shop....stay moist for ages too.

buckar00's picture
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These are great, made them many times and nobody can tell the difference, because I'm on a calorie controlled diet i made them even healthier,
i substituted the 100g of caster sugar for 50g of trivia baking sweetener(only 100 calls),
i didn't have muscovado so used caster sugar to replace that,
no buttermilk so used natural yogurt,
and i used sainsburys light mayonnaise,
after working it all out each brownie in my version has just 128cals in and still delish, to their disappiontment i limited the kids to 2 each, i know for a fact if i didn't they would have eaten them all

shedrawspictures's picture

a-mayonnaising! lol :)

Rachel1195's picture
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You would never guess that a) these were low fat and b) they contained mayonaise! Tasted more like a normal chocolate cake than a brownie but it did make a nice change and creates some interesting conversation when you tell people what is in them!!!

saffystarxx's picture

HI CloClo i used just milk choc in mine and they still turned out delicious so feel free to add milk choc if u want to!