The ultimate makeover: Chocolate brownies

The ultimate makeover: chocolate brownies

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(158 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
    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
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 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, questions and tips

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14th Apr, 2013
I have never baked brownies before as I am not a fan. I made these yesterday and the family loved them! Quick and easy! Much easier than the chocolate fairy cakes I have made for years. Recipe now in my binder as I will be making them for everyone again very soon :)
3rd Apr, 2013
Easy to make and delicious to eat!!
11th Mar, 2013
Loved this recipe. I knew professional cooks (in the US at least) use mayonnaise to keep their cakes moist so I was keen to try this and I have to say that it really works!! The fact that it also reduces the fat content is a bonus. The brownies were just right. Not overly goopy and they remained moist until they disappeared. This will now be the family's standard brownie recipe. Thank you very much!
8th Mar, 2013
Completely perfect, squishy brownie delight.
28th Feb, 2013
I've made this dozens of times now and it's my all-time fave low-fat pud. I've made a few changes though. I don't add chocolate, I use an extra heaped teaspoon of cocoa powder. I use extra light or light mayo and soya milk with a squeeze of lemon instead of buttermilk ( semi-skimmed and lemon works too.) Before it goes in the tin I add a lightly mashed banana or a handful of raspberries and I find that 20 mins in the oven is enough. I have friends that are lactose intolerant so this adapted recipe is ideal ( only light mayo tends to be dairy-free, extra light contains milk powder) Everyone that tries them asks for the recipe.
13th Feb, 2013
After reading the reviews about these brownies I decided to give them a go, used Greek yogurt (full fat!) and light mayonnaise. I can't understand what all the fuss is about? They were ok, more cake ish than brownie taste and definately tasted like something was missing (fat?!) Althoughbit has made me wonder what other cake recipes I can add mayonnaise to ? I think I'll stick to the 'Best ever Brownie' recipe also fom this website in future, higher in calories but also Tate !
9th Feb, 2013
Going to add some chopped nuts to this for contrasting texture
9th Feb, 2013
Made these for work - everyone loved them. Cooked them a little too long- they're done long before you think they are. Very tasty and more ish, and had a lovely flaky top and moist inside.
20th Jan, 2013
OoOoOps forgot to rate again too busy eating them!
20th Jan, 2013
Have made these three times in a week now..have added walnuts for one batch..and pecan for another..perfect everytime..and I'd never made brownies before! What a fab idea with the mayo will tell no-one my little secret!!


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