White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- ¼ cup Chelsea White Sugar
- ¼ cup Edmonds Self Raising Flour
- 2-3 Tbsp cocoa
- ¼ cup water
- 2 Tbsp Olivani Pure Olive Oil
- 2-3 drops vanilla essence
Chelsea Products in Recipe
Reviews
175
What did you think of this recipe?
Milla
Just made this and its delicious! Super moist and full of flavour - will definitely recommend!!
5
Deborah
Great recipe, the best cup brownie I've tried yet.For those who said it was too dry, be sure to stop cooking when it looks just slightly under-cooked. This allows for residual heat to finish cooking it and then it will stay moist. It cooks really fast due to the high oil and sugar content, and retains quite a bit of heat. Brownies should always be slightly undercooked anyway - they're supposed to be that texture!Also, for a really rich flavour, I highly recommend using the best Dutch cocoa. It's well worth it!
5
Breanna
This was such an amazing recipe to make. It took me about 3mins to make and was delicious to have on a cold day.
5
ruby holsted
This is a great late night snack or for something to eat at home. Would recommend adding chocolate chips - so good.
4
XSASSYXSINCEXBIRTHX
how would you make it bigger
5
phoebe
Amazing - maybe I will use canola oil next time.
5
Smoove
It does not taste right
2
Anonymous
Nice
5
Stella
it was alright but if you are looking for a nice brownie i wouldn't suggest this recipe
2
Mia
Very very yummy.
5
Method
In a microwave proof mug, add the Chelsea White Sugar, Edmonds Self Raising Flour & cocoa.
Add the liquid - water, Olivani Pure Olive Oil and essence and mix all together until there are no lumps.
Microwave for 1 minute at a time. It may be cooked after the first minute depending on your microwave, if not, put in for another 30 seconds to a minute.
Once cooked serve with cream or Meadow Fresh Original Milk.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
175
What did you think of this recipe?
Milla
Just made this and its delicious! Super moist and full of flavour - will definitely recommend!!
5
Deborah
Great recipe, the best cup brownie I've tried yet.For those who said it was too dry, be sure to stop cooking when it looks just slightly under-cooked. This allows for residual heat to finish cooking it and then it will stay moist. It cooks really fast due to the high oil and sugar content, and retains quite a bit of heat. Brownies should always be slightly undercooked anyway - they're supposed to be that texture!Also, for a really rich flavour, I highly recommend using the best Dutch cocoa. It's well worth it!
5
Breanna
This was such an amazing recipe to make. It took me about 3mins to make and was delicious to have on a cold day.
5
ruby holsted
This is a great late night snack or for something to eat at home. Would recommend adding chocolate chips - so good.
4
XSASSYXSINCEXBIRTHX
how would you make it bigger
5
phoebe
Amazing - maybe I will use canola oil next time.
5
Smoove
It does not taste right
2
Anonymous
Nice
5
Stella
it was alright but if you are looking for a nice brownie i wouldn't suggest this recipe
2
Mia
Very very yummy.
5
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
learn about baking
How to Choose SugarFor Baking?
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