'Healthy' Brownies

This recipe has half the fat of a normal brownie recipe and therefore, I claim it to be healthy! Deliciously gooey and I completely recommend this recipe. Some of the ingredients may sound a bit out there, but once you taste these brownies, I can assure you, it will be your go-to brownie mixture!

MAKES 12 ~ PREP 25 MINS ~ COOK 30 MINS

- 85g/3oz dark chocolate, 70% cocoa solids, chopped into small pieces
- 85g/3oz plain flour
- 25g/1oz cocoa powder
- 1/4 tsp bicarbonate of soda
- 100g/4oz golden caster sugar
- 50g/2oz light muscavado sugar
- 1/2 tsp coffee granules
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 1 egg
- 100g/4oz mayonnaise (I used Hellmann's) 

1) Preheat oven to 180 degrees/fan 160C/gas 4
2) Pour some water into a pan and bring it to boil.
3) Put the chocolate in a bowl and place a over the pan of water and leave the chocolate to melt slowly for a few mins, stirring occasionally so it doesn't burn. Take the pan off the heat and remove the bowl from the pan and let the chocolate to cool slightly.
4) Lightly grease some baking paper and line a 19cm square cake tin that is 5cm deep (The tin doesn't have to be exactly this size, just roughly)
5) Measure out and combine the flour, cocoa and bicarbonate of soda
6) Add coffee, vanilla and the buttermilk to the chocolate
7) Measure out and combine both sugars into the chocolate mixture using a wooden spoon (I have a silicon spatula which I use for everything, a lot less mess as well!)
8) Stir in 1 tbsp of warm water into the the chocolate mixture. 
9) Break and beat in the egg
10) Measure out the mayonnaise and gently stir into the chocolate mixture until smooth and glossy
11) Sift over the flour and cocoa mix with a spatula without overmixing
12) Pour the mixture into the tin and evenly spread it out
13) Bake for 30 mins and when a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink.
14) Leave in the tin until completely cold, then loosen the sides with a round-bladed knife (Or just use a spatula! If your mixture is good enough, it should easily come out of the tin!)   Turn out onto a board, peel off the lining paper and cut into 12 squares.

I couldn't find any buttermilk in the shops, and whenever I do need some, I'm never able to find any. I therefore had to resort to finding a recipe on the internet to make buttermilk, so here it is, to help you out!

- a cup of whole milk
- 1 tbsp of cream tartar or lemon juice to every cup of milk 

1) Add one tablespoon of cream of tartar for every cup of whole milk (if using lemon juice you'll need about the same)
2) Stir and allow to stand at room temperature for about 15 mins
3) Repeat stirring after 15mins when the milk has started to curdle significantly and then use in the mixture