The ultimate makeover: Chocolate brownies

The ultimate makeover: chocolate brownies

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(155 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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16th Jan, 2012
Tasty and very light - perhaps a bit too light to qualify as a proper 'brownie', but none the less, easy to make and a lovely chocolate taste. I used extra light mayo and will definitely be making again.
16th Jan, 2012
Amazingly good!
16th Jan, 2012
Amazingly good!
14th Jan, 2012
Yum yum yum! Made these with light mayo, used milk instead of buttermilk, and didn't have any scales so had to guesstimate quantities but they came out lovely! Fudgey and dense with the lovely cracked top. Also stirred in fudge chunks that made it perhaps too sweet, but worth experimenting, and went down brilliantly - no one guessed they had mayo in, nor could they taste it when I told them!
14th Jan, 2012
Not a success in my house.....more like chocolate cake than brownies so will go back to my usual brownie recipe. The mayonaise worked well though.
19th Dec, 2011
Made these twice now and everyone loved them. Surprised when they learn they are made using mayonnaise! Trying them next with glutten free flour so my daughter can try them over Christmas.
13th Dec, 2011
The best brownie I have ever made and tasted!
10th Dec, 2011
wasn't sure that this would turn out but it was really really good!
7th Dec, 2011
surprisingly tasty, although I suspect the low cal was spoilt by me adding extra chocolate to the batter before baking
fionablandford's picture
30th Nov, 2011
Just made these, they taste and smell great. I am just hoping they keep okay for two days coz I am having to make desert in advance for dinner for friends. I would not say they are like the full fat amazing brownies but as others said I would not expect this. for a lower fat one they are great though and I think I will be making these again soon.


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