The ultimate makeover: Chocolate brownies

The ultimate makeover: chocolate brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jilly09
3rd Apr, 2013
5.05
Easy to make and delicious to eat!!
mechref
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!
khare55
8th Mar, 2013
5.05
Completely perfect, squishy brownie delight.
wendybh
28th Feb, 2013
4.05
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.
kathcook
13th Feb, 2013
3.05
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 !
marybourkeis
9th Feb, 2013
Going to add some chopped nuts to this for contrasting texture
artichoke54
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.
minicoopergirl
20th Jan, 2013
5.05
OoOoOps forgot to rate again too busy eating them!
minicoopergirl
20th Jan, 2013
5.05
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!!
hann10a
17th Jan, 2013
i think it would be nice with berrys in it

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.