It was my birthday earlier this month and one of my friends absolutely spoilt me with a food hamper – you can have a look at the delicious goodies inside it here. One of the items was a salted caramel chocolate and sauce and we all know salted caramel goes exceedingly well with chocolate brownies, so I rustled up a batch.
These aren’t a batch of any old brownies though, they’re made using a special recipe that replaces butter with mayonnaise – which actually means 55% less saturated fat! The following recipe will make you 16 deliciously moist chocolate brownies.
- 40g plain flour
- 25g cocoa powder
- 1 teaspoon baking powder
- 3 medium eggs
- 225g caster sugar
- 1 teaspoon vanilla extract
- 140g plain chocolate
- 120ml (about 8 dollops) of full fat mayonnaise
- 55g walnuts
Before you do anything, turn the oven on, it needs to be nicely preheated to 160°C.
Next, sift the flour, baking powder and cocoa powder into a small bowl.
Break up the chocolate into small squares and put into a heat proof bowl. Melt the chocolate over a saucepan of hot water or in a microwave on medium power, stirring occasionally until just melted.
In a larger bowl, whisk the eggs together with the sugar and vanilla. Once the mixture has thickened whisk in the melted chocolate.
Fold into the flour mixture and add the mayonnaise and finely chopped walnuts.
Lightly grease a 23cm square cake tin and line with baking paper. Pour the mixture into the tin and bake in your pre-heated oven at 160°C for about 35-45 minutes. (If you’re wondering where all that lovely crockery and baking tools are from then hit up Anthropologie or Next Home) ❤
Once they’re cooked, leave to cool in the tin before cutting into squares. Last but not least, drizzle the freshly baked brownies with salted caramel sauce and tuck in!