The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(149 ratings)

Prep: 25 mins Cook: 30 mins


Makes 12
Angela gives these rich treats a makeover, with a magic ingredient to reduce the fat content...

Nutrition and extra info

  • Freezable

Nutrition: per brownie

  • kcal191
  • fat11g
  • saturates3g
  • carbs23g
  • sugars16g
  • fibre1g
  • protein2g
  • salt0.28g
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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
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g golden caster sugar
  • 50g light muscovado sugar
  • ½ tsp coffee granules
  • 1 tsp vanilla extract
  • 2 tbsp buttermilk
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g mayonnaise (I used Hellman's)


  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.

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Comments (233)

goodfoodteam's picture

Thanks for your question. The answer is yes, you can freeze these brownies. We mark all our freezable recipes with a blue star, you can find this underneath the Facebook and social medial symbols at the top of the recipe. If it's not there, it's not freezable. Hope this helps!

fizzh89's picture

Never made chocolate brownies before, but tried this recipe yesterday, and wanted to add my voice to the rating of 5 stars. It's absolutely divine. Kids love it, tried it with some vanilla ice-cream yesterday, totally delicious! Will be making a couple of batches for a gathering of 23 I'm cooking for at the end of the month, and plan to serve it with ice cream. Thank you for this recipe, I'm sure I'll be making it again and again.........! PS was easy to make too!

Mummyofboys's picture

Made this in super quick time this evening. The boys were horrified when I put the mayonnaise in and were determined not to like them but unfortunately they did. So I have to share them. Also used light mayo as recommended and used xylitol in place of sugar. They taste delicious.

pippa154's picture

I made these for the first time yesterday, they were perfect! It did feel weird putting mayonnaise in, but hey ho, they taste goooood!
I didn't have the right size tin but threw caution to the wind and used a 30cm x 9cm x 3cm tin and it worked great. 30 mins was perfect for me.
Although they aren't gooey on the inside, they are so soft and moorish. I will probably put choc chunks or nuts in next time to add a bit of crunch.

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.


Questions (5)

fizzh89's picture

is this suitable for freezing?

goodfoodteam's picture

Thanks for your question - yes it is! We signpost all our freezable recipes with a blue star, you'll find it just under the Facebook and other social media symbols at the top of the recipe. If there's no blue star then the recipe isn't freezable. Hope this helps!

Gingerjaneymarie's picture

I'm not sure about using mayonnaise will it make that much difference to the taste without it? Thanks

fizzh89's picture

My advice would be to try it, then decide. I'm confident you won't have anything to worry about!

goodfoodteam's picture

Hi there. Mayonnaise is just a combination of eggs and oil with some seasoning, it is a way of lowering the fat of the brownies, give it a go you will be surprised how good they are, thanks.

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