The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(141 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

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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goodmonkey's picture
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Forgot to rate - doh!

goodmonkey's picture
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I have made this recipe literally hundreds of times and these are the best brownies ever - highly recommended.

I also use milk with a dash of vinegar to make the buttermilk alternative and extra light mayo - never fails.

Also try Sainsburys own brand dark chocolate at around 30p/100g bar - you won't be disappointed.

Thank you for a great recipe.

big42mat's picture

Ok I've been on the hunt for a low calorie brownie for a while I changed this recipe to take out a lot of calories and it worked a treat - heres what I did.
Replaced the 150g sugar with 12tbsp splenda (i used tesco own brand)
I used 25g cadburies highlights hot chocolate powder instead of coco ( i didnt have any coco)
I used tesco lighter than light mayo ( cuts a lot of calories)
I used 1/2 - 3/4 tsp baking soda
These changes roughly cut the calories in half - the main calorie contributor to the recipe being the chocolate.
For all you keen dieters that love a good bit of brownie!
Matt

hitsme's picture

I have made other chocolate brownies in the past all gone wrong thanks

jj37795's picture
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I used extra light mayo - the brownies came out a little bit more cakey than ideal (although I think my oven is more vicious than most and I probably overdid them, so will try again for slightly shorter time than suggested. The cake version was still very yummy though so no complaints anyway!

cliqmo's picture

The first time I made these I beat the mixture by hand and ended up with really delicious but rather flat brownies, I persevered and beat the next mix mechanically and they turned out precisely as pictured- highly recommended recipe

bluehobbit's picture
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truely awseome. Not much of cook so was a bit nervy and they took longer than they should have too prepare and cook but god they were worth it

josephina86's picture
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Brilliant as a light but still delicious alternative to the usual stodgy variety. Nice to eat brownies and not feel sick afterwards! Easy to make, I also used the milk/lemon combination instead of buttermilk. You don't taste the mayo at all, the overall flavour is really delicious. Will be making again, is a good base to try some variations with.

jj37795's picture
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Sitting here with a cup of coffee and scrummy guilt-free brownies :) super quick, super easy and super tasty. Fab recipe, thank you!

laurakane27's picture

Really easy recipe! Made lovely brownies - lovely semi-bitter dark chocolate flavour. Best eaten asap! Went a little dry after a couple of days in the cake tin. I used the milk/lemon juice method instead of buttermilk and it worked perfectly.

cookster-of-food's picture
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I made these Brownies and they are the best I have ever tasted. I wasn't sure about adding mayo but it made them taste soooooo delious. I will use this recipe alot

jennyh10's picture
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These were lovely although lighter and fluffier and less fudgey than normal brownies. I used low-fat mayo too. I also used milk instead of buttermilk, used a squeeze of orange juice instead of the normal lemon juice to acidulate the milk, used orange juice in place of the tbsp of hot water too. I also added the zest of the orange making chocolate orange brownies! YUM! I'm about to make an orange flavoured cream cheese buttercream icing to put on the top.

lailatan's picture
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Also used light mayonaise.

lailatan's picture
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I have made these brownies twice now. The first time I followed the recipe to the word and found the brownies a little dry with not enough gooeyness. The second time I made them I altered a few ingredients as advised by a few others and the brownies were absolutely amazing! Tasted rich and had that chewy fudgeyness! I am dairy intolerant so I used oatmilk and a dash of lemon juice for the buttermilk, used only light demerara sugar, saved some of the dark choc chunks to add in at the end before baking, and changed the oven temp to 170 degrees (fan oven) and baking time to 24 mins.

wendybh's picture
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Have made these a few times. The first time I melted the chocolate as in the recipe but it quickly went hard and was difficult to incorporate into the other ingredients so Now I finely chop it and fold it in at the end. Used extra light mayo and semi-skimmed milk with a dash of lemon instead of buttermilk and it worked beautifully. Think I'll make some more today-Delicious!

carolbrownlie's picture
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Lovely recipe, did not have the correct sized tin so used a shallow tin 27cm by 17cm but turned out well. Will be using this recipe again I think it would be even nicer with the addition of nuts perhaps either hazelnuts or walnuts.

mrsted's picture
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Another excellant recipe, Sooooooo much nicer and more edible than the beetroot brownies!!!! Thanks for the tip about semi skimmed milk and lemon juice instead of buttermilk. Made these this afternoon, kids just come home from school and demolished them.
Should have made more!!!

nikki2907's picture
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Made these for christmas and newyear without the topping as people had commented that it was too rich. It was really lovely and squidgy in the middle, very easy to make!

juliebahrain's picture
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Nice brownie but perhaps not the best ever. No buttermilk here so used Laban (like drinking yoghurt) which worked well. We added chocolate chips :-)

sookiepie's picture
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Very nice! I added walnut pieces which worked well. These do not taste low fat at all - saying that I put 100g of dark chocolate in rather than 80g, as thats what size bar I had. Also substituted the buttermilk with cows milk and lemon juice as everyone else suggested.

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