Chocolate brownies
recipe
Chocolate brownies
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Angela Nilsen discovers an innovative way to make brownies a slimmer treat, while keeping their gloriously indulgent texture
Ingredients
- 85g/3oz dark chocolate, 70% cocoa solids, chopped into small pieces
- 85g/3oz plain flour
- 25g/1oz cocoa powder
- 1/4 tsp bicarbonate of soda
- 100g/4oz golden caster sugar
- 50g/2oz light muscovado sugar
- 1/2 tsp coffee granules
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 1 egg
- 100g/4oz mayonnaise (I used Hellmann's)
Serves:
12
Preparation:
25
Cook Time:
30
Total Time:
55min
Directions
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- Heat oven to /fan /gas 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.
- Meanwhile, lightly oil and base-line a cm square cake tin that is m 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 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.
Source: BBC Good Food magazine
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