White Sugar
The uniform size of the...
Details page sections
- Ingredients
- Method
Ingredients
- 200g butter, cubed
- 1 3/4 cups Chelsea White Sugar (400g)
- 4 eggs
- 1 tsp vanilla essence
- 1 1/4 cups cocoa powder (100g)
- 1/2 cup + 2 Tbsp plain flour (90g)
- 1 tsp baking powder
- 1 cup dark chocolate chips (200g)
Additional tips
- This brownie makes a really yummy dessert! Serve warm with vanilla ice cream and raspberry coulis, or chocolate sauce and whipped cream.
- Keeps well in an airtight container for up to 5 days.
Chelsea Products in Recipe
Reviews
54
What did you think of this recipe?
Unknown
I love this recipe!! It turns out perfect every time I make them!!
5
Unknown
I have made this recipe dozens of times. It's always a winner.
5
Unknown
i loved this recipe, it's the best in our house!!!
Unknown
Excellent Brownie recipe :D 5 stars.
4
Unknown
This brownie is DELICIOUS!!! so making it again!
5
Unknown
great to make
5
Unknown
was uncooked still after 35 mins, sorry just not a good recipe for me. Sadly it was a burnt mess still raw inside.
1
Unknown
sorry but recipe was a flop, cooked for 40mins and was still raw, have taken out a big sugary mess :(
1
Unknown
So easy and great for kids to make!
1
Unknown
Hi I have not made this yet but it says grams for things does anyone know what that means in cups?
5
Method
Preheat oven to 150ºC fan bake / 170ºC bake. Grease a 20cm x 30cm baking tin and line with baking paper.
Place butter in a large bowl and microwave in short bursts, stirring in between, until melted. Add sugar, eggs and vanilla essence. Mix to a smooth paste.
Sift in cocoa powder, flour and baking powder. Stir to combine. Fold through chocolate chips.
Pour into prepared tin and bake for 25-30 minutes, until brownie is just set. Leave to cool in tin before slicing and serving.
Additional tips
- This brownie makes a really yummy dessert! Serve warm with vanilla ice cream and raspberry coulis, or chocolate sauce and whipped cream.
- Keeps well in an airtight container for up to 5 days.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
54
What did you think of this recipe?
Unknown
I love this recipe!! It turns out perfect every time I make them!!
5
Unknown
I have made this recipe dozens of times. It's always a winner.
5
Unknown
i loved this recipe, it's the best in our house!!!
Unknown
Excellent Brownie recipe :D 5 stars.
4
Unknown
This brownie is DELICIOUS!!! so making it again!
5
Unknown
great to make
5
Unknown
was uncooked still after 35 mins, sorry just not a good recipe for me. Sadly it was a burnt mess still raw inside.
1
Unknown
sorry but recipe was a flop, cooked for 40mins and was still raw, have taken out a big sugary mess :(
1
Unknown
So easy and great for kids to make!
1
Unknown
Hi I have not made this yet but it says grams for things does anyone know what that means in cups?
5
You May Like These
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 1 Tbsp instant coffee granules
- ¾ cup water
- 2 cups Chelsea White Sugar
- 1¾ cups Edmonds Standard Grade Flour
- ¾ cup cocoa powder
- 2 tsp vanilla essence
- 2 tsp Edmonds Baking Soda
- 1 tsp Edmonds Baking Powder
- ½ tsp salt
- 2 eggs
- 1¼ cups Meadow Fresh Milk (or Rice/Soya Milk)
- ½ cup sunflower or soya oil
Icing Ingredients
- 1½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened (or Olivani Spread)
- 2-3 Tbsp hot water
ingredients
- 110g butter (or Olivani Spread)
- 1 cup Chelsea Soft Brown Sugar
- ½ cup Chelsea Caster Sugar
- 1½ tsp vanilla essence
- 3 eggs
- ¾ cup gluten free flour
- ½ cup gluten free cocoa powder
- ½ tsp gluten free baking powder
- ½ cup walnuts or pecans, roughly chopped (optional)
Icing (optional)
- Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar
ingredients
- 125g butter (or Olivani Spread)
- ¼ cup cocoa
- 1 cup Chelsea White Sugar
- 2 eggs
- 1 tsp vanilla essence
- ½ cup coconut
- ½ cup flour
- ½ tsp baking powder
- Chelsea Icing Sugar to dust
ingredients
- 180 grams unsalted butter
- 180 grams dark chocolate
- 3 eggs
- 165 grams (¾ cup) Chelsea Organic Coconut Sugar
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 225 grams (1 ½ cups) plain flour
- 1 teaspoon salt
- 255 grams (1 ⅓ cups) chocolate buttons
ingredients
- 200g cocoa
- 400g butter - melted
- 800g Chelsea Caster Sugar
- 8 eggs
- 2Tbsp vanilla essence
- 180g plain flour
- 2tsp baking powder
- 180g walnuts - chopped
- 500g chocolate buttons
- Chelsea Icing Sugar, to dust
ingredients
- 1 can of black beans
- 1 can of chickpeas
- 2 large eggs
- 3 Tbsp extra virgin coconut oil (melted)
- ¾ dates (30 min soaked)
- ¾ cup cocoa powder
- 1 vanilla bean pod (scraped vanilla from inside)
- ½ cup of Chelsea Organic Coconut Sugar
- 1 ½ tsp of baking powder
- TO GARNISH
- Strawberries x12
- Whipped cream (Coconut or dairy)
ingredients
- 200g dark chocolate, chopped coarsely
- ½ cup (110g) Chelsea Caster Sugar
- 2 eggs, beaten lightly
- 1¼ cups (185g) Edmonds Standard Grade Flour
- 150g white chocolate, chopped coarsely
- 100g milk chocolate, chopped coarsely
- 1 teaspoon Chelsea Icing Sugar
- 125g butter, chopped coarsely
ingredients
- 150g butter
- 185g dark chocolate melts
- 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
- 1 Tbsp cocoa powder
- 1 tsp vanilla essence
- 3 eggs
- ¾ cup Edmonds Self Raising Flour
- ½ cup chopped pecans (optional)
- ¼ tsp salt
- Chelsea Icing Sugar to dust
learn about baking
How to Choose SugarFor Baking?
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