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Brownies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Made with mayonnaise! This is the recipe I posted in the forum - I just thought I'd put it in here before I lose it! It's from Good Food Mag.

Made with mayonnaise! This is the recipe I posted in the forum - I just thought I'd put it in here before I lose it! It's from Good Food Mag.

Ingredients

Serves: This makes 12 squares

Metric Cups
  • 85 grams dark chocolate (at least 70% cocoa solids chopped into small pieces)
  • 85 grams plain flour
  • 25 grams cocoa powder
  • ¼ teaspoon bicarbonate of soda
  • 100 grams golden caster sugar
  • 50 grams light brown muscovado sugar
  • ½ teaspoon instant coffee
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons buttermilk
  • 1 egg
  • 100 grams mayonnaise
  • 3 ounces bittersweet chocolate (at least 70% cocoa solids chopped into small pieces)
  • 3 ounces all-purpose flour
  • 1 ounce unsweetened cocoa
  • ¼ teaspoon baking soda
  • 4 ounces superfine sugar
  • 2 ounces light brown sugar
  • ½ teaspoon instant coffee
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons buttermilk
  • 1 egg
  • 4 ounces mayonnaise

Method

Brownies is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oven to 180C/Fan 160C/gas 4. Melt the chopped chocolate in the usual way & leave to cool a little. Hint: I used a new way - put the bowl over a pan of simmering water, not allowing the water to touch the bottom of the bowl.
  • Take the pan off the heat - far less scary & not too slow! While you are waiting for the choc to cool, lightly oil & line the base of a 20cm square cake tin - make sure it's around 5cm deep.
  • Mix together the flour, cocoa & bicarb of soda. Using a wooden spoon, mix both sugars into the cooled choc, along with the coffee, vanilla & buttermilk. Add 1 tablespoon of warm water. Beat in the egg and then stir in the mayo.
  • The mix becomes glossy & smooth. Sift over the flour mix & fold together until combined, but don't overwork the mix. Pour the batter into the prepared tin, making sure the mix reaches the corners.
  • Bake for 30 minutes. It won't be completely dried out, as a brownie has that certain moistness, but it won't be completely wobbly in the middle. Allow the cake to go completely cold in the tin, then loosen the edges with a blunt knife. Turn out, remove the lining paper & cut into 12 squares.
  • Heat oven to 180C/Fan 160C/gas 4. Melt the chopped chocolate in the usual way & leave to cool a little. Hint: I used a new way - put the bowl over a pan of simmering water, not allowing the water to touch the bottom of the bowl.
  • Take the pan off the heat - far less scary & not too slow! While you are waiting for the choc to cool, lightly oil & line the base of a 20cm square cake tin - make sure it's around 5cm deep.
  • Mix together the flour, cocoa & bicarb of soda. Using a wooden spoon, mix both sugars into the cooled choc, along with the coffee, vanilla & buttermilk. Add 1 tablespoon of warm water. Beat in the egg and then stir in the mayo.
  • The mix becomes glossy & smooth. Sift over the flour mix & fold together until combined, but don't overwork the mix. Pour the batter into the prepared tin, making sure the mix reaches the corners.
  • Bake for 30 minutes. It won't be completely dried out, as a brownie has that certain moistness, but it won't be completely wobbly in the middle. Allow the cake to go completely cold in the tin, then loosen the edges with a blunt knife. Turn out, remove the lining paper & cut into 12 squares.
  • Tell us what you think