Recipes

Recipe: Gooey chocolate brownies (with a secret ingredient!)

For months now I’ve heard rumours of chocolate brownies made with a secret ingredient – mayonnaise! I used this recipe from The More Than Occasional Baker to finally give them a go, and they are definitely a success in our house.

They aren’t the lowest fat/sugar brownies I’ve seen, but they’re so rich and not at all ‘diet’ like – worth the 4PP when you can spare them! They’re surprisingly mess-free to make but deliciously gooey once cooked.

Goeey mayonnaise brownies
Propoints per serving: 4

Makes: 18 brownies

Nutritional estimates per brownie: 146 calories | 22 g carbohydrates | 5 g fat |
2 g saturated fat | 3 g protein | 1 g fibre | 21 mg cholesterol

What you need:
50g dark chocolate
50g milk chocolate
100g plain flour
110g brown sugar
100g caster sugar
60g cocoa powder
1 teaspoon of bicarbonate of soda
2 eggs
6 tablespoons light mayonnaise
3 tablespoons skimmed milk
Dash of lemon juice
50g chocolate chips (I used a mixture of dark and white)
25g mini marshmallows

What to do:
1. First of all put the milk and lemon juice into a jug, stir and leave to rest for ten minutes. I used about a teaspoon of lemon juice.

2. Break the dark and milk chocolate into chunks, place into a bowl and melt. You could do this over boiling water, but to be honest I just did mine in the microwave! I put it in for a minute, stirred, put it back in for another minute and it was done. Leave to cool.

3. Add the flour, both types of sugar, cocoa powder and bicarbonate of soda to a bowl and mix.

4. Add both eggs to the milk (it should have had long enough by now), and whisk. Add the mayonnaise and whisk again. Mine looked pretty awful at first but it does get smooth after a minute or so don’t worry!

5.  Add the milk mixture to your dry ingredients and mix briefly. Add the melted chocolate, marshmallows and chocolate chips, stir until everything is combined.

6. Pour mixture into a lined shallow cake tin (we used a 23cm tin). I baked our brownies in a fan oven at 170C for 30 minutes.  If using a normal oven, I’d stick to the Hellmann’s instructions of 160C for 35-40 minutes. They should have a crisp top layer and the fork should come out almost completely clean.

2 thoughts on “Recipe: Gooey chocolate brownies (with a secret ingredient!)

  1. These look awesome! I am all for surprise secret ingredients – recently I’ve been baking with oil instead of eggs, and the results have been pretty good. 🙂

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