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.
Ingredients
- 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
Step 1
Before you do anything, turn the oven on, it needs to be nicely preheated to 160°C.
Step 2
Next, sift the flour, baking powder and cocoa powder into a small bowl.
Step 3
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.
Step 4
In a larger bowl, whisk the eggs together with the sugar and vanilla. Once the mixture has thickened whisk in the melted chocolate.
Step 5
Fold into the flour mixture and add the mayonnaise and finely chopped walnuts.
Step 6
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!
