A really good advertising campaign has recently caught my eye and I’m sure it has caught the eye of a few other women too.
I bake at least twice a week and since I don’t have an office of hungry, sweet toothed girls to share my creations with anymore, a lot more of it goes into my own stomach. Now while my tastebuds and stomach may not be complaining, my waist line might be!
My first ever batch of brownies was what started my roller coaster ride filled with sugar, flour, butter, eggs, sugar and chocolate. So when I saw the advert for using mayonnaise instead of butter, I was very intrigued. Normally I don’t like to mess – it took me a while to come to terms with chocolate cake baked with beetroot but when I eventually tasted it, I realised that it was amazing and you couldn’t taste the beetroot at all.
Ingredients – makes 16
40g plain flour
1 tsp baking powder
25g cocoa powder
140g plain chocolate, broken into small pieces
3 medium eggs
225g caster sugar
1 tsp vanilla essence
8 tbsp Hellmann’s Real Mayonnaise
55g walnuts, finely chopped
1. Lightly grease a 23cm square cake tin and line with baking paper
2. Sift the flour with the baking powder and cocoa
3. Put the chocolate into a heat proof bowl over a saucepan of hot water and leave until melted (alternatively, microwave on medium power, stirring occasionally, until just melted)
4. In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened
5. Whisk in the chocolate mixture
6. Fold in the flour mixture, mayonnaise and walnuts
7. Pour into the prepared tin and bake in a preheated oven at 160°C for about 30-35 minutes or until a skewer inserted in the centre comes out clean
Leave to cool in the tin before cutting into squares