I fancied something chocolaty, anything chocolaty and I didn’t want to spend all day baking or have millions of calories sooooooooo it was time to make some brownies… with mayonnaise! These are as delicious as any other brownie BUT contain no butter and only a fraction of the sugar usually found in brownie recipes.
The trick, as always, is in the timing – a few minutes longer in the oven and they are cakey, a few minutes earlier out of the oven and they are gooey. It’s your choice, but whichever, they are crusty on top, soft centered and a great chocolate fix!
Ingredients (for about 15)
85g dark chocolate , broken into small pieces
85g plain flour
25g cocoa powder
¼ tsp bicarbonate of soda
100g caster sugar
50g light muscovado sugar
½ tsp coffee granules
1 tsp vanilla extract or a sachet of vanilla sugar
2 tbsp natural yoghurt
1 egg, lightly beaten
How to –
First, melt the chocolate (I did it in the microwave), then line a 19cm square (or 18 x 23 rectangular) cake tin that is minimum 3cm deep.
Heat oven to 160°C.
Mix the flour, cocoa and bicarbonate of soda together and set to one side.
Spoon both the sugars, the coffee, vanilla and yoghurt into the cooled chocolate, stir together and then add 1 tbsp warm water followed by the egg and the mayonnaise. Combine everything until you have a smooth and glossy paste. Sift the flour and cocoa mix into the chocolate paste, then using a spatula or wooden spoon gently fold everything together without over mixing.
Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 20-30 mins at 160°c. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. Leave in the tin until completely cold. Turn out onto a board and cut into 15 squares. Test one, then another, then another until you’re sure they were baked to perfection!!