The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(149 ratings)

Prep: 25 mins Cook: 30 mins

Easy

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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Ingredients

  • 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, 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

    Egg

    egg

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

  • 100g mayonnaise (I used Hellman's)

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.

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Comments (233)

jackie88's picture
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
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
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
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!

jellycake's picture
5

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

misslulu's picture
5

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
5

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
5

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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