The ultimate makeover: Chocolate brownies

The ultimate makeover: chocolate brownies

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(155 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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
    Eggs

    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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jellycake
25th Mar, 2009
5.05
Hi DJW, I used Light Hellmans Mayonnaise when I made them and it worked brilliantly.
misslulu
25th Mar, 2009
5.05
Has anyone used light or very light mayo in this recipe as that is usually what i buy to try and cut down on fat.
gravyqueen
22nd Mar, 2009
These are amazing. Angela does it again! I too wasnt sure about the mayo, but hey, it works. I dont think I will make brownies any other way now. Big thumbs up!!!
loranne
22nd Mar, 2009
mmmm its seems interesting with mayonnaise .... i will try them ;)
ksoulika
20th Mar, 2009
5.05
Absolutely amazing brownies. They were very easy to make (both times) and taste really light. Will be making them again and again.
jellycake
20th Mar, 2009
5.05
These are wonderful! It's seems a bit odd adding mayonnaise to the mix, but they tasted so moist and very chocolatey. I added 100g of chopped choc, which I know doesn't keep in with the low fat theme, but we like our brownies with choc pieces in them! Even my fussy husband loved them too. A new favourite which will definately be used again!

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