Brownies

A community recipe by Welsh Girl

Not tested or verified by Nigella.com

Print me

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.

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.

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.

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.