Adding mayonnaise to brownie mix sounds completely wrong at first, but there is actually a simple reason it can work. Mayonnaise is mostly made from oil and egg yolks, with a little vinegar or lemon juice added for acidity. Those ingredients already appear in many brownie recipes in one form or another, so using mayonnaise can replace some of the fat while also adding extra richness and moisture to the batter.
The result is usually a brownie that is softer, denser, and noticeably fudgier than one made with vegetable oil alone. The egg in mayonnaise helps with structure, while the oil keeps the brownies moist. The small amount of acid can also affect the texture slightly, especially in mixes containing baking soda. Once the brownies are baked, the mayonnaise flavor generally disappears beneath the chocolate, so they should not taste like a sandwich spread.
The important part is using the right amount. Replacing a small amount of oil with mayonnaise is different from adding an entire extra cup without adjusting anything else. Because mayonnaise contains more than just oil, using too much can make brownies overly heavy, greasy, or soft. Some recipes are specifically designed around mayonnaise and may even reduce or eliminate the eggs and oil normally called for on the box. Following one of those tested recipes usually gives the most predictable result.
So the strange-looking trick is not nearly as bizarre as it sounds. Mayonnaise is essentially a convenient mixture of fat and egg, two ingredients brownies already rely on. When used properly, it can create an especially moist, rich dessert without leaving behind a noticeable savory taste. It is one of those kitchen experiments that sounds questionable until you understand the ingredients—and then suddenly makes perfect sense.
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