The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(143 ratings)

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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
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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)

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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

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Comments

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misslulu's picture
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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
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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!

jellycake's picture
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Hi DJW, I used Light Hellmans Mayonnaise when I made them and it worked brilliantly.

misslulu's picture
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Has anyone used light or very light mayo in this recipe as that is usually what i buy to try and cut down on fat.

gravyqueen's picture

These are amazing. Angela does it again! I too wasnt sure about the mayo, but hey, it works. I dont think I will make brownies any other way now. Big thumbs up!!!

loranne's picture

mmmm its seems interesting with mayonnaise .... i will try them ;)

ksoulika's picture
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Absolutely amazing brownies. They were very easy to make (both times) and taste really light. Will be making them again and again.

jellycake's picture
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These are wonderful! It's seems a bit odd adding mayonnaise to the mix, but they tasted so moist and very chocolatey. I added 100g of chopped choc, which I know doesn't keep in with the low fat theme, but we like our brownies with choc pieces in them! Even my fussy husband loved them too. A new favourite which will definately be used again!

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