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)

my_calcifer's picture

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

best low fat brownie recipe I've tried!!

rosestanon's picture

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

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?

hebblethwaite's picture

Truly delicious! I made one batch with light mayo and they were great and then tried another batch with extra light mayo and they were equally great (though I did reduce oven temp to 160 and only cooked them for about 20 minutes). They have a lovely fudgey texture and taste delicious. My husband couldn't believe that they were low fat brownies. Try adding 60grams of chopped crystallised ginger just before putting the mixture in the baking tin - really tasty! The brownies also kept well for a few days which surprised me as I thought they would dry out and not keep well.

clairechidzey's picture

Oh my god, these are amazing!!!! So easy to make, perfect texture and taste and without the guilt-factor that brownies usually carry. I added dried cherries as I love that sweet/sour tang and served with home-made raspberry ripple frozen yoghurt - YUMMY!!!!

Does anyone know if they freeze well as I'd like to stash some in my freezer for when I need a chocolate hit? Thanks Angela - they are fab!

lamathe04's picture

Not bad but they came out a little dry for me.

fashionista25's picture

Great version, taste like brownies but not quite as heavy, in a good way. Would never know they had mayonnaise in!

ccarter2009's picture

Lovely recipe, i used light mayo, and milk with lemon juice. Once chilled i put melted milk chocolate over the top, went down a storm. Very moist and more-ish. I will be making again.

jessymiff's picture

Absolutely gorgeous - I used milk instead of buttermilk and it turned out fine. Will definitely make again.

audster1969's picture

OMG!!! Easy to make (and I'm useless in the Kitchen!) They were divine!!! ......... SO good!!!!!

vegimite's picture

Absolutely fantastic! Simple to make, deliciously rich but light enough to have two pieces. Cannot rate this enough, can't wait to make another batch

katesumner's picture

Excellent. Was dubious about mayonnaise but it works perfectly. Has gone down a treat with workmates. Easy peasy too.

melaniecis's picture

I made these for my friend that loves brownies, he loved them. They were lovely and moist and no one realised they were low fat and I certainly didn't tell them. They were really easy to make but I did add a few chocolate chunks.

lindabyrne's picture

I made these over the weekend for my boyfriends daughter and her two friends who were on a sleepover. Chocolate brownies are not my thing at all but I just wanted to agree that the recipe couldn't be easier to follow and make and the results are divine if you are a chocolate lover as I was assured by my young testers!!! :)

kathryns's picture

Very simple and very tasty. I used a 20cm square tin and cooked for 25 minutes and they were perfect. Not as rich as other recipes as i've tried but on the plus side a bit healthier so you can eat more of them!

cookingwithmama's picture

These were ideal for young children as they had lots of flavour but were not too rich. Easy to make and mine turned out just like the photo. Used milk choc as that was all we had. Lovely, lovely, lovely!! Will make again and again......


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