The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
beasajjad
14th Oct, 2012
5.05
These brownies were fantastic. Made with my kids, very easy and delicious. They are a family favourite.
nicolep
22nd Sep, 2012
I love baking but have been on a bit of a health lately. Thought I would these for a treat. They are excellent. Lovely rich chocolate taste. Will definitely be making again. I didn't have buttermilk, I used one tablespoon low fat natural yoghurt and one tablespoons semi skimmed milk. They were fab and half the calories nearly!
pinkstar100
2nd Sep, 2012
These have a higher fat and calorie content than the original recipe? You can't say they are low fat, people trust this site!
graceemma
30th Aug, 2012
So they're nice but not as nice as other recipes? :s I really want to try them but I'm looking for a rich sweet fudgy brownie, is this recipe right for me? Or could anyone reccomend another. Thank you xx
ljp1968's picture
ljp1968
27th Aug, 2012
5.05
Absolutely yum, although don't tell people they've got mayo in until AFTER they've tried them! My daughter made them at school as part of a 'healthier food project'. The teacher was very impressed!!!
purplemeerkat
12th Aug, 2012
When I saw this recipe I was a bit doubtful about using mayonnaise, but it works really well! I personally prefer gooey brownies, and these are light, fluffy, crumbly brownies but I loved these. I used the recommended milk and lemon because I couldn't find buttermilk anywhere. (I also found these brownies better the day afterwards).
workingmom
31st Jul, 2012
Can I replace full cream fresh milk for buttermilk since it only use 2 tsp. Will it make a lot of difference?
luke456
29th Jul, 2012
2.05
why Mayo???
toffeemaker
26th Jul, 2012
absolutely gorgeous. I replaced the mayonnaise with Dulce de Leche (merchant gourmet) and they really were lovely and moist. will make again.
amyblyth__
24th Jul, 2012
5.05
These are amazing! The family can't get enough of them! You wouldn't believe that they were low calorie!

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.