The ultimate makeover: Chocolate brownies

The ultimate makeover: chocolate brownies

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(163 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-o-let

    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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Buckingham Belle
12th Jul, 2014
I have just made these and divided into cupckaes and I am waiting to see the result. Slightly worried as in the recipe it says pour into cake tin - my mixture was not purable and I followed it to the letter????!!!!! eeeeeeeeek!
28th Feb, 2014
These are absolutely great, and mayonnaise- who'd have thought?! The only thing that would've earned it another star would be that taste you really only get with the stodgy full fat ones! Definitely worth a try if you haven't done this one yet.
23rd Feb, 2014
I followed the recipe exactly, not sure if it was my oven but the edges started to catch and burn slightly but just cut the edges off and still turned out lovely. I enjoyed mine with some low fat custard warmed and my husband had his cold, he suggested I put chocolate chips in next time.
12th Feb, 2014
Made these yesterday with my 10year old son and they are absolutely gorgeous and you'd never know they were low fat. Just used ordinary milk. Nobody could tell what the secret ingredient was and I felt especially smug because I used Hellmans light mayonnaise, which I suppose means you can eat two without feeling guilty !
20th Jan, 2014
Taste great but they are quite cake-y rather than gooey. I guess it depends how you like your brownies.
MarkBakes's picture
30th Nov, 2013
One of my favourite recipes, at first I was a bit unsure about using Mayo instead of butter, but they are delicious, whilst being simultaneously Dense and Light. I like to add chocolate chips. I also now separate the mixture into cupcakes cases and make Chocolate Brownie Cupcakes. One of my 'go-to' recipes, without a doubt.
23rd Oct, 2013
Well, mayonnaise is a lot healthier than butter.
julia neve
18th Oct, 2013
what a lot of rubbish... these are full of sugar.. Why? Anything full of sugar and gunk will taste good to someone who is addicted to sugary baked junk... and Hellman's Mayonnaise?... Is a GMO product ... Very bad indeed... as is wheatflour. Wake up and stop putting out the same old tedious tooth rot., and then trying to pass it off as healthy!.. no wonder the nation's health is in jeopardy
28th Jan, 2014
Calm down mate. I don't think anyone is under the illusion that this is a health food. This recipe has 1/2 of the sugar that most brownie recipes have, as well as replacing about 200g of butter with 100g mayo. It's a lighter version, that's all. Sheesh.
4th Mar, 2014
well said plums. Interesting though that you must have been looking at the recipe Julie. Its a compromise and I will attempt this soon.


goodfoodteam's picture
19th May, 2014
Hi there. Mayonnaise is just a combination of eggs and oil with some seasoning, it is a way of lowering the fat of the brownies, give it a go you will be surprised how good they are, thanks.


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