These probably aren't as low in saturated fat as the previous batch I made, as they contain chocolate as well as cocoa, but they are so much better in flavour. In fact they are so good that the first thing I'm going to say is - double the recipe; this small batch won't be enough!
This recipe for Chocolate Brownies comes from the ever reliable Good Food site, and in this instance most of the fat in the recipe is provided by mayonnaise. Yes, you read that right - mayonnaise! The recipe is described as the ultimate makeover, to produce a lower fat version, and I think the description is probably correct - while CT is on his low saturated fat diet, I don't see the need to look for a better brownie recipe.
I didn't have a pan which was exactly the right size, so used my adjustable pan set to 7 x 8" (roughly 17 x 20cm). I lined this with baking paper rather than oiling the sides. The only other change to the recipe was to use white caster sugar instead of golden. I think golden caster sugar has run it's course - you don't really see it on the supermarket shelves anymore. I found they cooked a little faster than specified - I took mine out of the oven after 25 minutes.
The brownies were moist, fairly dense and felt satisfyingly rich in the mouth - all marks of a good brownie. They weren't the really chewy texture that I like in a brownie, but I've made brownies with no claims to be healthy which weren't as nice as these, so I'm not complaining about a tiny imperfection.
Several of the reviews of the recipe said that the brownies were still good using the 'light' versions of mayonnaise, but as I'm only trying to reduce saturated fat, not fat in general, I don't think I need to go that far. Now - what can I make with a tub of buttermilk with only two tablespoons taken out (recipes which do this really annoy me!)?