I shall begin this tale of cookery back to front, not to try my hand at revealing a recipe Memento style (although I can see that being very funny) but actually so that I can assure you that these brownies were an insane hit.
I gave them to ten people for taste testing, and all ten not only liked them, but also complimented them… and were quite impressed with the fact they were eating mayonnaise sweets (nothing like a bit of novelty).
This will now be my preferred recipe, mostly because they stay moist and fluffy, and I can feel guilt free because the butter version had 55% more saturated fat than the mayonnaise replacement.
Rewind to the beginning and as if by magic, a hamper of brownies-to-be arrived on my doorstep, complete with a lovely pink mixing bowl and spatula.
I strongly recommend you try this recipe at home:
- 40g plain flour
- 1 tsp baking powder
- 25g cocoa powder
- 140g plain chocolate* (broken up)
- 3 medium eggs
- 255g caster sugar
- 1 tsp vanilla essence
- 8 ‘dollops’ Hellman’s Real Mayonnaise
apparently a dollop is 15ml
- 55g walnuts (finely chopped)
*It is important to note than from an average block of chocolate you will get one row left over, which can only really be eaten by the chef.
1) Take out a good shaped brownie tin (23cm square is recommended) and line with grease proof paper. Set your oven to 160C to preheat.
2) Sift your flour, baking powder and cocoa.
3) Put chocolate into a heat proof bowl and set over saucepan of hot water and leave until melted.
I also leave the heat on low, use a saucepan with two small pouring lips to allow the steam to escape.
4) Chop walnuts into chunks.
5) Take your mixing bowl and and whisk the eggs, sugar and vanilla until slightly thickened.
6) Whisk in the melted chocolate.
7) Fold in flour mixture, mayonnaise and walnuts.
8)Pour into tin and bake for 35 minutes (test with the old ‘inserted skewer come out clean’ method).
9) Leave to cool before cutting up into portions.
Here is something to note- if you like your brownies a bit sticky then bake for 25 minutes. I made this way for a dinner party dessert, pulled them out to cool while we ate, but served them still oven warn with vanilla pod ice-cream. I also threw in a few hazelnuts, and these compliment the walnuts, as they are slightly crunchier.
Faster to prepare than most cakes and went down a treat! Give them a whirl and let me know any creative variations you come up with too (like I need an excuse to cook them again anytime soon!).