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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mcquaid's picture

When I first saw this in the magazine I thought yuk! But after seeing all fab comments will be making these tomorrow for when kids (and chocolate loving sister in law) come in after school. Thanks everyone!!!

haloangel's picture

mmmmmm looks yummy im making a recipe book for an 8 year old any ideas??

jessss's picture

forget the question i asked above:) i know the answer:) but if we were using normal milk, how much lemon juice would we have to add? happy advent:D!

jessss's picture

forget the question i asked above:) i know the answer:) but if we were using normal milk, how much lemon juice would we have to add? happy advent:D!

jessss's picture

forget the question i asked above:) i know the answer:) but if we were using normal milk, how much lemon juice would we have to add? happy advent:D!

jessss's picture

do you think i could use milk choc?

athene9's picture
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Double thumbs up for this recipe. I used chocolate with 60% cocoa solids, used Hellman's Light Mayonnaise, reduced sugar to a total of 100g, forgot to add the tablespoon of warm water, omitted the coffee, added a banana instead and it still came out fab.

I cut them into 16 pieces which is about right as they taste surprisingly rich for something low fat.

Will definitely make it again and yes, very definitely recommended!

cobbles1505's picture
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Made these last night and they're lovely and chocolatey! As others have done, I used milk and a squeeze of lemon juice instead of buttermilk. I also added a few mixed chopped nuts :-)
Definately recommend!

ceecee76's picture

This looks good. The only thing is, I don't like coffee at all! Do I have to add the coffee granules?

supercook67's picture
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This is the irst time I tried baking brownies and i find my mixture pretty thick and dry. Is this what it is supposed to be? I would really appreciate if someone could tell me if I have got the mixture right. Thanks in advance.

It did not rise like the ones seen on the picture but the taste was really good.

penguinmad's picture
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I was pondering why I needed to add mayo - soo fatty! In our house we only every have the very lightest and we use that sparingly. So I went with MY tried and tested fat free option - instead of the mayo AND the buttermilk I used fat free vanilla yoghurt. Add to that I cut into 16 instead of 12 and I got them in at just under 100 calories each!

fryerg's picture

Has anyone used Gluten Free flour when making these Brownies and did they tutn out OK.

trishcronin's picture
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I usually make the Betty Crocker brownies but these are sooo much nicer. They do take a little more effort but are well worth it. I added some broken up pecans to the mixture also as I love them in brownies.

lilyandme's picture
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Loved these! So easy to make- even with my 2 year old helping me! Worked it out with weightwatchers and with the ingredients I used it works out at 2.5 points each. I made with low fat mayo and greek yoghurt as no buttermilk near me and turned out brilliantly.

my_calcifer's picture
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Amazing brownies!
Don't like how people on here say they have "tasted better brownies" as they are comparing them to recipes with mass amounts of sugar and butter in them! These are the best low fat/good taste compromise. Top of the class!

daisy-may-bake-cake's picture

made these about an hour ago and they turned out lovely. I used extra light mayo (hellmans, 12 kcal compared to original 100 kcal per tbsp) and worked just as well ;)

hesmyelvis's picture
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best low fat brownie recipe I've tried!!

rosestanon's picture
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Very easy to make and turns out perfectly each time.
I use lite mayo and self raising flour instead of plain.
Try folding in fresh blueberries or pecan nuts - really delicious.
I find cooking for 27 mins is enough - but maybe my oven temp is not too accurate.

troublesome's picture
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Perfect, delicious, moist and moorish! added more cocoa than required, but it's just because i love it. Turned out to be fantastic. I definitely had my doubts with regards to using mayo, but this has become my new favourite recipe! used Helman's light.

If i want to double the recipe, should i just double the amounts required, anyone?

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