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CHOOSE YOUR FLAVOUR PROFILE
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  • Light
  • Fruity
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  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Chelsea's Best Brownie
Chelsea's Best Brownie
Desserts

Chelsea's Best Brownie

3.2
15 mins
20 mins
Easy
18

Not quite a cookie, but not yet a cake, there's something so satisfying about a brownie. Try our best brownie recipe.

Keep my screen awake
  • Ingredients
  • Method
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
Chelsea Products in Recipe
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...
Icing Sugar

Icing Sugar

Icing sugar can also be...
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20

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Method
Preheat oven to 180°C bake (160°C fan-forced). Grease and line the base of an 18cm x 28cm tin with baking paper.

Melt the Tararua Butter and chocolate in a large bowl set over a saucepan of simmering water, stirring until smooth and glossy. Add the Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, cocoa and vanilla and stir to combine.

Add the eggs one at a time, beating well after each addition. Mix in the Edmonds Self Raising Flour, pecans (optional) and salt until combined. 

Pour into the prepared tin and bake for 20-25 minutes (the centre should be quite fudgy and dense and should stick to a testing skewer). 

Cool in the tin then cut into bite size pieces. Dust with Chelsea Icing Sugar before serving.

Reviews
20

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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