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The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(146 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, questions and tips

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Comments (231)

pansipotter's picture

Fantastic taste, easy to make. Even better warm with ice cream!

claireparnell's picture
4

Turned out really nice, though not 'amazing'. I used light mayo and gluten free flour and they turned out well.

yorkie00's picture
5

worked really well! first time i have ever made brownies and everybody loved them. very very chocolatey

bevan1's picture
5

Quick update - I made a double batch for a party, and only put one egg in (by accident - I got distracted!). This made them squidgier than previous batches (as in - the bottom of the pile got stuck to the row above!); however, I then reheated for about 5 mins on a low heat, and served with strawberries and icecream (we had Devon Clotted cream and fudge, but a white choloate or vanilla would work just as well) - delicious!

eleanormayo's picture
4

These were slightly bitter for my taste, I would probably not use 70% dark chocolate next time, just regular dark chocolate. I will also reduce the cooking time by about 5 mins to see if that makes them slightly gooeyier. All in all though, a great way to lower the fat.

littlefriend's picture

these were really nice and moist-no one guessed it had mayonnaise in it!

littlefriend's picture

these were really nice and moist-no one guessed it had mayonnaise in it!

vikkis's picture

I love this recipe - definately the best choc brown recipe I have made and being reduced fat too!! They were particularly popular at pur school fete recently. Are there any suggestions how I can convert this recipe for gluten free diets??

bevan1's picture
5

These are *amazing*! I made up a treble sized batch to take to work for my birthday, and they disappeared within minutes! No-one guessed the "secret" ingredient - I used light mayonnaise (just couldn't bring myself to use full-fat), and about 45% cocoa solid chocolate (Sainsbury's Basics), and they were delicious. So easy to make - I will definitely be doing these again.

hegedus's picture
5

very delicious! try with 150g of muscovado sugarand 1and 1/2 spoon of water-moister and caramelier. i added some pecan nuts too. try it!

numberonegoat's picture
5

I test-drove these as it's my husband's birthday this week and he wanted me to make cakes for his office - these are sooo yummy - nobody noticed they were supposed to be lower in fat! Our flatmate said that these were the best brownies he'd ever had in his whole life!

sweetassugar's picture
5

These were so delicious! I have never made brownies before but decided to bake a batch for my family. I used light mayonnaise instead of full-fat because that is what we had in the cupboard. I am delighted to say the brownies went down a treat, especially warmed with a blob of vanilla ice-cream (not really going with the low-fat theme but gorgeous all the same). I froze half the batch and finished those off 2 weeks later and am pleased to say they tasted just as delicious. My Mum is making another batch for when my french exchnage student comes over in a weeks time and I am hoping she will love them as much as we do.

Would highly recommend these delicious brwonies!

heraion's picture
5

Made these as a treat for my work colleagues. Put them out at 10:30 - they were all gone an hour later, and I had people asking me for the recipe! Would definitely make again.

I used extra light mayo as it was all I had in, and it worked perfectly well. Also used milk with a squeeze of lemon juice rather than buttermilk.

alisoncox's picture
3

We all liked it, but preferred our unhealthy version. You would never know it was low fat. Used orange essence instead of vanilla as I could not find it in the cupboard. Would make again. Very good the next day as well. Used low fat mayo.

helenharrison18's picture
5

I didn't have all the ingredients as I decided to make at the last minute, so used milk chocolate instead of dark (I also used extra as chunks!) and subbed the buttermilk for soured cream, used 1 tsp baking powder instead of bicarb, and used 150g golden caster sugar. I also used light mayo. 30 mins was perfect in my fan oven. Was funny when I told hubby the secret ingredient! He reported them to be lovely and moist. Will definately make them again.

cloclo's picture
5

Oh yes, forgot to say that everyone who tried them thought they were really nice, and couldn't tell they were low fat - I am passing the recipe on to at least 4 people. My only critisms (and I'm really picky about brownies) is that they weren't rich enough (but good for healthy treats), and they crumbled a lot (the dog seemed happy though, as a lot ends up on the floor as you are trying to eat!)

cloclo's picture
5

Me and my 9 year old sister made these yesterday - everyone took a vote on how many stars they deserved and only 1 person gave it less than full marks (I like really rich, unhealthy brownies). We a small amount of white and dark chocolate chunks (feel the mix would be very dry without this), and also melted some white chocolate with the dark (we used Asda's own brand, I tried a square and thought it was very bitter). We also made up a strong coffee and added that with a little milk. Finally, we melted 15g butter, and stirred it in at the end, as the mix looked a little 'dull.' We used the wrong sized tin because that was all I could find, but they worked well.

cakeaddict's picture

For the diet conscious out there, definitely worth a try! The mayo seems weird but it really works.
Evidently not going to be quite the same as full fat brownies which use loads of butter, but then you can't expect that!
I used yogurt instead of buttermilk, worked wonderful.

carrieanncat's picture
5

Best chocolate brownies I have ever made. And so easy. I've made three batches now. Took one lot to work and they went in an instant. The first batch I made for home and managed to ration myself to one (or maybe two) a day. They kept brilliantly in an airtight container. I will definitely be making some more maybe using some of the suggested changes.

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