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.

Oh, How Pinteresting (#8)

Michelle over at The Vintage Apple hosts ‘Oh, How Pinteresting’ every Wednesday if you want to link up!

Pinterest is one of those things it’s so easy to get lost in, pinning here there and everywhere without ever actually attempting any of the projects.  I’m going to attempt to tackle a pinterest project regularly in the future, but some pins (like dream houses, travel ideas, wedding inspiration etc) are in the long-distant future for a student like me, and so this gives me a chance to show off those as well!



Gorgeous: DIY Make up / Nail Art / DIY Nail varnish

     

Recipe: Sweet / Savoury / Healthyish


Someday: House / Travel / Wedding


Just because

Recipe: Vegetable curry

This is a great meal for when you want to be careful with your points – I tend to have small portions of it for lunch if we’re going out for dinner or drinks.  This is a really really easy recipe, the only ‘difficult’ bit is chopping the veg, but it’s not hard work, just dull. If you can buy pre-chopped veg, by all means do!

Total propoints per recipe: 4
Propoints per serving: 1 if serving 4, 2 if serving 2.
Serves: 2-4 depending on portion size

What you need:
2 cloves of garlic
1 onion
1 pepper
200g potatoes
1 leek
2 carrots
Half a swede (we usually just buy the mixed bag of diced carrot & swede sold for mashing)
2 tins of tomatoes
1 vegetable stock cube made up to half a pint
Passata (optional)
Spices – I usually use at least 2 tbsp of medium curry powder (often a lot more, we like our food hot!), 1 tbsp of garam masala, 1 tbsp of turmeric.

What to do:
1. Chop the potatoes (peel if desired, I usually don’t), and boil for five minutes until just starting to soften.

2. Slice all your vegetables while the potatoes are cooking so you don’t have to worry about it later. I personally like trying to get a range of sizes and shapes in – chunky leeks and onions, finely chopped carrots and peppers, etc. But whatever works for you!

3. Sweat the onions on a low heat – you want to soften them without browning them. After 2 minutes or so, add the pepper and garlic.

4. Once the onion is soft and the peppers are starting to cook, add the spices, and after a minute or so, the rest of the vegetables. I find it helps to add a tiny bit of water in order to get the spices to ‘stick’ (my dad insists on using oil).

5.  Add the chopped tomatoes, passata if using and the stock – enough to make sure the vegetables are thoroughly covered in liquid. It will look watery – don’t panic! Now you’re just going to simmer it until the potatoes are cooked and the sauce is your desired consistency. I do ours for between 45 minutes and an hour.

To serve:
I usually serve ours with 60g of rice each (weighed when raw) or 50g of rice and a weight watchers naan each.

Variations:
 – Add any other vegetables that appeal to you – we sometimes add cauliflower, spinach, sweetcorn or green beans.
– If you prefer a creamier sauce, add 0% greek yoghurt (2 points per 150g). Wait until the curry is cooked, turn off the heat and then add the yoghurt – I’ve never had it curdle that way!
– Add a small amount of coconut milk (right at the end), dessicated coconut, toasted or crushed almonds to give a sweeter taste to your curry. Don’t forget to add the points though!

Oh, How Pinteresting (#4)

Michelle over at The Vintage Apple hosts ‘Oh, How Pinteresting’ every Wednesday and I’m going to give linking up a go.

Pinterest is one of those things it’s so easy to get lost in, pinning here there any everywhere without ever actually attempting any of the projects.  I’m going to attempt to tackle a pinterest project regularly in the future, but some pins (like dream houses, travel ideas, wedding inspiration etc) are in the long-distant future for a student like me, and so this gives me a chance to show off those as well!

Gorgeous: Hair / Make up / Nail art

       

Yummy:  Savoury / Sweet

  


Someday: House / Travel / Wedding

  

Everything else: Geekery / DIY

  

Oh, How Pinteresting (#3)

Michelle over at The Vintage Apple hosts ‘Oh, How Pinteresting’ every Wednesday and I’m going to give linking up a go.

Pinterest is one of those things it’s so easy to get lost in, pinning here there any everywhere without ever actually attempting any of the projects.  I’m going to attempt to tackle a pinterest project regularly in the future, but some pins (like dream houses, travel ideas, wedding inspiration etc) are in the long-distant future for a student like me, and so this gives me a chance to show off those as well!


Gorgeous
: Hair / Make up / Nail art

Yummy:  Savoury / Sweet / Cocktail
      


Someday: House / Travel / Wedding

  

Everything else: Geekery / DIY