The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(141 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per brownie

kcalories
191
protein
2g
carbs
23g
fat
11g
saturates
3g
fibre
1g
sugar
16g
salt
0.28g

Ingredients

  • 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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
bakingnut's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these last night and they were very popular at an event today especially as I told people that they were lower in fat content than usual.
I used a 28p plain value choc and reduced the sugar a bit as well as using some creme fraiche instead of the buttermilk, what a faff for 2 tblspns and thought they were delicious.
I also shaved appx 10 mins off the cooking time in a fan oven as I did not want to dry the mix and I used a silicone baking dish and the oven had been warm from a batch of gingerbread biscuits!
I plan to make the brownies again using halved hazlenuts for a bit of texture but overall they are worth doing again.
Thanks for all your comments.

mother_ship's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these with light mayo and fat-free yogurt instead of buttermilk, I also replaced the caster sugar with liquidised dates and they turned out very yummy for a relatively healthy treat. I've made them again today and threw in 100g of pecans and about the same of raisins and they were even better. Served warm with vanilla or coffee ice-cream they really would be lush!

elainegrima's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The came just like the picture - mayo is instead of butter i presume and you don t even taste it.

elainegrima's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Never thought they turn out so good. Excellent... cooking my second cake already as 1 is surley not enough!!

andydan's picture

Thank you for this recipe for the brownies, but I am intrigued by the addition of mayonnaise - please would you inform me as to what this does to the recipe and how good these brownies are??

looking forward to hearing from you,
Andy

jryser's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Couldn't wait to try these after reading all the comments. It's true, they are fantastic! Also used Hellman's light mayo and they are the best recipe I've tried for brownies. My usual one calls for 250g choc and 250g butter, won't be using that again! The only issue I have is that I find it hard to stop eating them......

lilbill's picture

absolutely gorgeous!! Made these twice now - both times using light mayo and 0% greek yoghurt, 2nd time had no cocoa so just used 80% dark chocolate - wonderful smell whilst cooking - these brownies don't hang around long!

georginaowens's picture

fabulouse, incredible, marvelous.... do i need to say more? Made for a family lunch and should have doubled u the portion because everyone wanted more!!!

cloclo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Will be making these in the next school holidays. Can't wait, and will let you know how I get on.

1 question though, can I use milk chocolate (good quality), mixed with an equal amount of dark? Please help!!!

cjmaher's picture

I made these this morning admittedly in a bit of a hurry . They turned out fine if a bit lower than the picture but maybe because my tin was slightly bigger. I would not rave about them - they are pleasent but I have made nicer Brownies from other recipes

yerotsluap's picture

Really nice and straight forward. Felt strange putting mayo in a dessert but no one at work had any complaints when I shared them out

cakeanyone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The recipe works well but there're tastier, moister recipes out there. Glad I tried this one (especially to try out the mayo!) but won't make these particular ones again.

hamishmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are fab - you must try them. i followed the recipe to the letter & they turned out just like the picture. They are sooooo chocolatey & the smell whilst they were cooking was to die for.....!!

jackie88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made these Brownies about 4 times now. My children love them, their friends love them, my hubby's colleagues love them!!!!! I was a bit hesitant at first with the mayo but tried it as I wanted to make them with them being lower fat. You honestly cannot tell. Scrummy Yummy!!!!!
I have also made them with milk choc and with the cocoa they still come out fudgy and dark.

samwhite's picture

These are brilliant! Followed recipe exactly except melted choc in microwave as I find it easier to control. Took them to work and they went in about 10 minutes. Going to make another batch later in the week for a birthday surprise. Used Helmanns light too but did find proper buttermilk in Sainsburys (in with the cream).

aneeta_c's picture

To me these are what brownies should be. I made these for my mum on mothers day as a 'not so guilty' treat and she loved them! I used milk and a dash of vinegar to make the buttermilk. As i was using what i had to hand I changed the recipe slightly, using dark muscavado sugar, this made them a wonderful dark rich brown; I also added some saffron to the buttermilk as a bit of an experiment which turned out really well and really came through in the finished product.

bev4th's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were simple to make. They turned out just like the picture. I used mayo light and mixed milk & a squeeze of lemon juice for the buttermilk. They tasted beautiful...yummy.

katrinajames's picture

Use Helmans extra light mayo and 74% choc as I had it in cupboard. Did not want to go out to buy buttermilk so used semiskimmed milk with lemon juice instead, ( goggled buttermilk and it said you could). Very yummy although a tad rich for my teenagers perhaps 70% choc might be better, although it means that they may save some for me. Even lower fat too, so better for my waist!

misslulu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thank you jellycake didn't want to waste a bar of choc! Used sainsburys extra light mayo, 74% choc as all i could find and slightly bigger tin just reduced cooking time. Had a problem as left choc to cool slightly too long so my mixture was not smooth as choc started to go hard but this added to end result being very moorish with sugary chuncks of choc in the brownies. My new fav brownie recipe.

georgelikescake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I couldnt find buttermilk for the life of me so used natural yoghurt instead, but it still worked brilliantly. also used light mayonaise and no problems - very nice indeed!

Pages

Questions

Tips