The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(153 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

    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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veronica22
1st Jan, 2013
Loved them
estherious
29th Dec, 2012
I've done this brownie recipe at least 4 times now. It's simply yummy and delicious. I even tried once adding walnuts. But just as it is it's beautiful! My friends, colleagues from work and even my boyfriend who is not a cake lover keep asking me when I will make it again!
melanieg40
26th Nov, 2012
5.05
These are amazing! By mistake I forgot to add the 50g of light muscavado sugar and I have to say I didnt even notice!!! They were still delish and as I like the bitter taste of dark choc less sugar worked well for me...and the children love them...def try these out for a naughty treat
karenchilman123
29th Oct, 2012
5.05
These brownies came out beautiful. I used very low fat Hellman's Mayo as well, which I wasnt sure would work but it did. I cut the brownies into 9 slices and served them with ice-cream. Definitely wouldnt know mayo was added to the mixture and will definitely make them again soon.
gunsnrosesxx
27th Oct, 2012
When I tried them it was the first time I was ever making brownies. They turned out great in shape and smell, but they tasted a bit bitter. I might try the same recipe but add cheese on top next time:)
jharrison21
24th Oct, 2012
4.05
I used low fat natural yoghurt instead of the butter milk as didn't have any in but it worked great. I haven't told a soul about the mayo ingredient and nobody has commented (even my dad, my most ruthless critic!!) Yummy!! Where is the need to make the full fat version when this one tastes so good?
jharrison21
24th Oct, 2012
4.05
I used low fat natural yoghurt instead of the butter milk as didn't have any in but it worked great. I haven't told a soul about the mayo ingredient and nobody has commented (even my dad, my most ruthless critic!!) Yummy!! Where is the need to make the full fat version when this one tastes so good?
vivienmary
21st Oct, 2012
3.05
Have tried these the next day when cooled, and I have to say that they are pretty good, was very surprised, told my husband that they had got mayo in them, hasnt put him off though. I am working my way through Angela's alternative low fat recipes as my husband is at slight risk of developing diabetes, and I have high cholesterol, so hopefully it will help us both? I bake these cakes, cut them into portions and freeze them, and only have cake at the week-ends, so that should help as well? Many thanks for all these great alternative recipes.
vivienmary
20th Oct, 2012
3.05
Mmmmm........ not quite sure how I feel about these Choc. Brownies! Didnt tell husband what was in them as I know he wouldnt have eaten them if I had told him before! Just cant get my head around Mayo in cake? Didnt have buttermilk so improvised with sour cream + milk, recipe certainly worked fine, and the overall texture and taste was great, so dont really know what I am complaining about? Will eat another piece tomorrow and decide then, as I dont think they had cooled down quite enough! I also used Hellmans Light.
rachel_94
15th Oct, 2012
4.05
These tasted great; they were a sort of mix between chocolate sponge and brownie, and were lovely and moist! However they lacked that heavy, dense texture that I so love about full fat brownies... I may well make these again, but I'm not going to abandon my favourite (unhealthy!) brownie recipes either :)

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