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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cheetarawlings's picture
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Tasty and very light - perhaps a bit too light to qualify as a proper 'brownie', but none the less, easy to make and a lovely chocolate taste. I used extra light mayo and will definitely be making again.

cheetarawlings's picture
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Tasty and very light - perhaps a bit too light to qualify as a proper 'brownie', but none the less, easy to make and a lovely chocolate taste. I used extra light mayo and will definitely be making again.

josie_link's picture

Amazingly good!

josie_link's picture

Amazingly good!

teenytinybaker101's picture
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Yum yum yum! Made these with light mayo, used milk instead of buttermilk, and didn't have any scales so had to guesstimate quantities but they came out lovely! Fudgey and dense with the lovely cracked top. Also stirred in fudge chunks that made it perhaps too sweet, but worth experimenting, and went down brilliantly - no one guessed they had mayo in, nor could they taste it when I told them!

heston's picture
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Not a success in my house.....more like chocolate cake than brownies so will go back to my usual brownie recipe. The mayonaise worked well though.

37school's picture
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Made these twice now and everyone loved them. Surprised when they learn they are made using mayonnaise! Trying them next with glutten free flour so my daughter can try them over Christmas.

emmysarus's picture
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The best brownie I have ever made and tasted!

zoekatgeo's picture
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wasn't sure that this would turn out but it was really really good!

yojojo's picture

surprisingly tasty, although I suspect the low cal was spoilt by me adding extra chocolate to the batter before baking

fionablandford's picture

Just made these, they taste and smell great. I am just hoping they keep okay for two days coz I am having to make desert in advance for dinner for friends. I would not say they are like the full fat amazing brownies but as others said I would not expect this. for a lower fat one they are great though and I think I will be making these again soon.

blondie188's picture

I made these today for Children in need tomorrow - WOW!! They are the best brownies I have ever made, nobody would ever tell they are low fat!! Glad they are not going to be lurking around my house for long or I would be very tempted polish off the whole pan...! Thank you Angela!!

mohorroy's picture
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The best brownie recipe ever - only thing, I personally prefer my brownie a little less sweet, so will use little less sugar next time! Loved it!!! Thanks

mohorroy's picture
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The best brownie recipe ever - only thing, I personally prefer my brownie a little less sweet, so will use little less sugar next time! Loved it!!! Thanks

mohorroy's picture
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The best brownie recipe ever - only thing, I personally prefer my brownie a little less sweet, so will use little less sugar next time! Loved it!!! Thanks

deborah1969's picture
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Absolutely delicious. i used extra ight mayo and o% greek yoghurt to lower fat and calories and they turned out great. My children and niece couldnt get enough of them. Will definitely be doing them again for my sons birthday party....

h_burton's picture
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Used extra light mayo, skimmed milk with a dash of lemon instead of buttermilk, dark muscovado sugar and used Ryelands plain choc (cheaper!), and added frozen cherries. Turned out brill. Extra moisture from the cherries made it gorgeous and gooey, although difficult to cut..may use fresh or leave out next time.

pennypitstop's picture

I have made these brownies several times using gluten free flour. Worked beautifully every time.

nhogarth's picture
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Incredibly easy to make, delicious and not even the slightest taste of mayonnaise, I will definitely be making these again!

bonnie73's picture
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Great recipe but need to cook for a little longer :D

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