The ultimate makeover: Chocolate brownies

The ultimate makeover: Chocolate brownies

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(153 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
  • 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



    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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6th Apr, 2012
I have made other chocolate brownies in the past all gone wrong thanks
4th Apr, 2012
I used extra light mayo - the brownies came out a little bit more cakey than ideal (although I think my oven is more vicious than most and I probably overdid them, so will try again for slightly shorter time than suggested. The cake version was still very yummy though so no complaints anyway!
23rd Mar, 2012
The first time I made these I beat the mixture by hand and ended up with really delicious but rather flat brownies, I persevered and beat the next mix mechanically and they turned out precisely as pictured- highly recommended recipe
12th Mar, 2012
truely awseome. Not much of cook so was a bit nervy and they took longer than they should have too prepare and cook but god they were worth it
11th Mar, 2012
Brilliant as a light but still delicious alternative to the usual stodgy variety. Nice to eat brownies and not feel sick afterwards! Easy to make, I also used the milk/lemon combination instead of buttermilk. You don't taste the mayo at all, the overall flavour is really delicious. Will be making again, is a good base to try some variations with.
8th Mar, 2012
Sitting here with a cup of coffee and scrummy guilt-free brownies :) super quick, super easy and super tasty. Fab recipe, thank you!
8th Mar, 2012
Really easy recipe! Made lovely brownies - lovely semi-bitter dark chocolate flavour. Best eaten asap! Went a little dry after a couple of days in the cake tin. I used the milk/lemon juice method instead of buttermilk and it worked perfectly.
1st Mar, 2012
I made these Brownies and they are the best I have ever tasted. I wasn't sure about adding mayo but it made them taste soooooo delious. I will use this recipe alot
29th Feb, 2012
These were lovely although lighter and fluffier and less fudgey than normal brownies. I used low-fat mayo too. I also used milk instead of buttermilk, used a squeeze of orange juice instead of the normal lemon juice to acidulate the milk, used orange juice in place of the tbsp of hot water too. I also added the zest of the orange making chocolate orange brownies! YUM! I'm about to make an orange flavoured cream cheese buttercream icing to put on the top.
19th Feb, 2012
Also used light mayonaise.


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