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)

mohorroy's picture
5

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
5

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
5

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
4

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

bonnie73's picture
5

Great recipe but need to cook for a little longer :D

drpjcooper's picture
5

Yum! Made them using light mayo, and just added skimmed milk instead of buttermilk - they are lovely! So easy to make too.

charmcaster111's picture
5

I added walnuts and extra chunks of milk choc, it was rich,dark and potent. Definitely going to make it again!!

charmcaster111's picture
5

I added walnuts and extra chunks of milk choc, it was rich,dark and potent. Definitely going to make it again!!

charmcaster111's picture
5

I added walnuts and extra chunks of milk choc, it was rich,dark and potent. Definitely going to make it again!!

charmcaster111's picture
5

I added walnuts and extra chunks of milk choc, it was rich,dark and potent. Definitely going to make it again!!

levana's picture
5

Brilliant recipe, very easy to make and the brownies come out moist and delicious.

missbas's picture
5

Very easy recipe to follow, my 7 year old helped me make them and we laughed at using Mayo instead of butter. Have to say they tasted devine, no one would think they are low fat. Nice and moist, just how brownies should be. Winner!

sailorgirl700's picture
4

All the family really like these. I too use light mayo, I also use skimmed milk in place of the butter milk. The last few times I've made them I've used something called No Eggs in place of the egg the results are still very tasty.

freyjay's picture

why does it have mayonnaise?! surely that will taste awful.... but i will give it a go!

ted5432's picture
5

Just made these, they are very rich and tasty. Definately reccommend!!

becpod's picture
4

If you're calorie and figure conscious then these are great, they are not the richest or most chocolatey browny, but for their purpose of keeping me slim, they're great, recommend. BTW I used extra light mayo and options chocolate (rather than cocoa) so very low calorie, and even my husband likes them.

emmasmith753's picture

I used 100g of chocolate as I didn’t think 85 would be enough and I used a round cake tin as I didn’t have a square and I baked for 25 mins which was enough as they turned out delicious! Would def make again

georgia_dean's picture
1

I made this recipe tonight and it DID NOT WORK i followed the recipe excactly and do not know why it didnt work

barney53's picture
5

have just tried this recipe and must admit was very wary of using mayonnaise and no butter!! But it does actually work, the brownies are not as squidgy full fat ones but for a low fat alternative they are pretty good and fairly easy to make as well!

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