The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(149 ratings)

Prep: 25 mins Cook: 30 mins


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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  • 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

    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



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

  • 100g mayonnaise (I used Hellman's)


  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)

carlygill's picture

oh' forgot to mention also use wholemeal flour for extra goodness

carlygill's picture

i have made these about 5 times now by popular family demand, totally a fan of the 'ultimate makeovers' [like the carrot cake, lasagna, muffins],
since trying to eat healthier and cut down on fat/sugar intake, without missing out on yummy food. as a result i use low fat mayo and i substitute the caster sugar to powdered sweetener equivalent [8 tblsp] , we like choc bits too so i keep back 20% of the choc and break into small bits and add with the flour to get those lovely choc chunks inside, still taste absolutely fab

gavin1983's picture

Very nice! Made these for the first time today and will definately be making these again (tomorrow perhaps!).

balearicbayes's picture

Made these a few times now and each batch is delicious!! I've added white chocolate bits into one lot, but each time i've substituted some of the flour for ground almonds, which adds to the lovely gooeyness you get in the middle!!! Superb!!

amydyson's picture

I usually feel a little bit cheated when I make low-fat desserts, but these were just as good if not better than other brownies I've made in the past! I didn't have the two types of sugar, so I just used the golden castor sugar and the result was a gooey, moist brownie, which made you feel more satisfied than after normal brownies, due to the intense chocolatey flavour!

millyw08's picture

These are fantastic. I made on batch and the went so quickly I had to make another batch. I wasn't hesitant of the mayo, it sort of made the mix creamier and when the came out the were lovely and gooey and bubbly. Yum

sailorgirl700's picture

Made this as a well done cake for my son. Piped on top with Glace icing (icing sugar and cold water) Used skimmed milk instead of butter milk in the recipe. Also used instant espresso powder instead of coffee powder, gives a slightly stronger taste I think. Took about 10 mins longer to cook than instructed but that's my oven. Came out really well. One of the better brownies I have made. Will make again.

irishgilly's picture

Like most others I was worried about the mayo!! However these brownies turned out lovely. Really easy to make & so yummy!

millyw08's picture

Hi everyone, I haven't tried this recipe yet, but I might tommorow. If you have problems finding buttermilk get some milk (the same amount as the recipe implies) and ad a dash of lemon juice, let it sit for an hour before using. Happy baking!

beanie25's picture

These are delicous!!! They are quite hard to make and probably the hardest thing was getting them out of the pan in one piece!! Nice and crispy on the top with a moist middle. Its not too rich which is good. I added about 3/4 of a white chocolate bar and cut them up into chunks to give another great flavour and they were really tasty. I didn't want to have to buy lots so i used 150g caster sugar instead of buying both and it still worked well. For the buttermilk just mixed a tiny amount of lemon juice with milk (no time for measuring) at stuck that in mix. A great recipe!

awesomedandelion's picture

Wonderful =) No-one guessed the secret ingredient!

aku1903's picture

These brownies are easy and quick to make but I'd say they lack the gooey, fudgey stickiness that I think is essential to a good brownie! But if you're looking for a not-so-bad for you version then these are fine and taste fairly good even if the consistency isn't quite ideal (they're more a bit spongey, which is nice anyway and means they're pretty light).

serendippity's picture

forgot to rate!

serendippity's picture

just made these - did double the mix because I didn't have quite the right size tin. Probably could have done with a bit longer in the oven as they were verging on uncooked in the middle (maybe because of the larger quantity) but still delicious! Made with light mayonnaise which worked a treat. Boyfriend was delighted when he heard they were low(er) fat and promptly ate three in a row!!

josephine123456's picture

Fantastic recipe! I had to improvise a little, which turned this into a proper storecupboard recipe: I had no chocolate so I used 30 g cocoa (didnt have any more than that!) and 70 g drinking chocolate. I used ~110 g sainsbury's light mayonnaise and, as the mixture was a bit thick, I added two eggs instead of one - outcome was very tasty and (by my calculations) only 140 calories a square!

karen2000's picture

I am in shock.....this really works. Seriously gorgeous, even my fussy four year old stuffed them in at a rate of knots. Both children really impressed.

Made a couple of tweeks, used 50g fruit sugar and 50 g brown sugar, also used really light mayo. Still to die for.

About to make a second batch!

toniluvstoni's picture

Fantastic! I added 1 tsp orange zest & as I used natural yogurt instead of buttermilk, a little orange juice & these were lovely. So much lower fat too. Also used low fat mayo.

jacquifisher's picture

I have made these a couple of times and love them. I used helmans very very light mayo to cut calories, and replaced half the caster sugar with sweetner, and they still tasted yummy. I also threw in some frozen raspberries (to add to your five a day LOL) My other half also loves them.

perfect12386's picture

These really are the ULTIMATE chocolate brownies. I made a few small changes. Couldn't get butter milk so just used semi-skimmed and didn't have any vanilla extract, but even without these they are some seriously good brownies!!


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