White Sugar
The uniform size of the...
- Ingredients
- Method
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
Additional tips
For a little extra indulgence, add chocolate chips or roughly chopped chocolate to the batter before baking.
Chelsea Products in Recipe
Reviews
1313
What did you think of this recipe?
Myra
I am 12 years old and i loved this recipe it 's sooo easy it's great to use as a quick delicious snack for your sweet tooth!
4
Madalina
I love this recipe. Thank u!
5
Kayla
Absolutely delicious. I am lost for words :)
5
Katie
I agree this is soo easy & never fails to impress guests.I add a cup of frozen raspberries to the batter just before putting into the baking tray,Allow an extra 5 mins baking time.Fantastic.....
5
julia gisler
Brownie - all about under cooking not over cooking, so watch carefully and do not let it get totally dry..
5
JUICEY
SO GOOD!!! \MAMA MIA\" *chefs kiss* Sooooooooooooooo gooyyyyyyyyyyyyyyyyyyyy andddddddddddddddddddddddddddddddddddddddddd MY CRUSH/FUTURE HUBBY LOVED IT !!! I ADDED CELERY AND AHHH SO YUMMY :DDD"
5
Gemma nathan
It was the best brownie we have ever tasted
5
Brownie Lover
Hi, whats the temperature for the oven?CHELSEA; Hi there, the oven temperature is 180°C bake.
5
Caitlin davidson
I loved it !
3
Via
Nice!!!
5
Method
Preheat oven to 180°C bake. Line an 18 x 28cm sponge roll tin with baking paper.
Melt butter in a saucepan large enough to mix all ingredients in. Mix in cocoa, remove from heat and stir in Chelsea White Sugar.
Add eggs and mix well, then add vanilla essence. Sift in Edmonds Standard Grade Flour and Edmonds Baking Powder and mix to combine. Pour into prepared tin.
Bake for 25-30 minutes or until brownie springs back when touched lightly.
Additional tips
For a little extra indulgence, add chocolate chips or roughly chopped chocolate to the batter before baking.
Frequently asked questions
How do I know when the brownie is cooked?
Moist, fudgy brownies should have a very slight wiggle in the middle when you take them out of the oven. A skewer inserted into the centre should come out with crumbs attached. If there is a lot of batter on the skewer, the brownie needs to be cooked for longer. A clean skewer generally indicates the brownie is overcooked.
Why is the brownie dry?
Over mixing and over baking can make a brownie dry. Mix the ingredients until only just combined, and monitor closely towards the end of the cooking time.
How do I take a simple chocolate brownie to the next level?
Stir a generous amount of chocolate chunks into the batter before baking. You’ll get an extra fudgy brownie with little pockets of gooey chocolate. To help stop the chocolate sinking, toss chocolate in a sprinkle of flour before mixing in
What should I serve chocolate brownie with?
Chocolate brownie is delicious eaten by itself. Turn it into an epic dessert by serving warm with ice cream or whipped cream and a drizzle of chocolate, caramel or berry sauce.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1313
What did you think of this recipe?
Myra
I am 12 years old and i loved this recipe it 's sooo easy it's great to use as a quick delicious snack for your sweet tooth!
4
Madalina
I love this recipe. Thank u!
5
Kayla
Absolutely delicious. I am lost for words :)
5
Katie
I agree this is soo easy & never fails to impress guests.I add a cup of frozen raspberries to the batter just before putting into the baking tray,Allow an extra 5 mins baking time.Fantastic.....
5
julia gisler
Brownie - all about under cooking not over cooking, so watch carefully and do not let it get totally dry..
5
JUICEY
SO GOOD!!! \MAMA MIA\" *chefs kiss* Sooooooooooooooo gooyyyyyyyyyyyyyyyyyyyy andddddddddddddddddddddddddddddddddddddddddd MY CRUSH/FUTURE HUBBY LOVED IT !!! I ADDED CELERY AND AHHH SO YUMMY :DDD"
5
Gemma nathan
It was the best brownie we have ever tasted
5
Brownie Lover
Hi, whats the temperature for the oven?CHELSEA; Hi there, the oven temperature is 180°C bake.
5
Caitlin davidson
I loved it !
3
Via
Nice!!!
5
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ingredients
- 4 Weetbix, crushed
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- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- 150g butter, melted (or Olivani Spread)
- ½ tsp vanilla essence
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
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- 2 ½ Weet-Bix, crushed
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Icing (optional)
- Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar
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Sponge Cake
- 125g butter, softened (or Olivani Spread)
- 1 cup Chelsea Caster Sugar (225g)
- 1 tsp vanilla essence
- 3 eggs
- 1 2/3 cups plain flour (250g)
- 1 Tbsp baking powder
- 1/2 cup milk (125ml)
Coating
- 100g dark chocolate, roughly chopped
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- 150g butter (or Olivani Spread)
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- 1 ½ cups Chelsea Icing Sugar (225g)
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- ½ tsp Edmonds Baking Powder, sifted
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- ½ cup Edmonds Self Raising Flour
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- 125g butter, softened (or Olivani Spread)
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- 4 eggs, beaten
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- Chelsea Icing Sugar to decorate
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- 125g butter (or Olivani Spread)
- ¼ cup cocoa
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- 2 eggs
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- ½ cup coconut
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- ½ tsp baking powder
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- 3 cups plain flour
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- 2 Tbsp white vinegar
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Milk Chocolate Ganache
- 200g milk cooking chocolate, chopped
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- Finely grated rind of one lemon
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- 125g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
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- ½ tsp baking powder
- ½ cup coconut
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- 150g Butter
- 80g (1 Cup) Cocoa
- 4 Eggs
- 420g (2 Cups) Chelsea White Sugar
- 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
- 110g ( ¾ Cup) Plain Flour
- 1 tsp Baking Powder
- Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
- Frozen Raspberries (don't defrost)
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Chocolate Vanilla Fudge Sauce
- 1 x 375 g packet dark chocolate melts
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- 125g butter
- 120g chocolate chips
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- 200g butter, cubed
- 200g dark chocolate, roughly chopped
- 1 cup Chelsea Dark Cane Sugar (200g)
- ½ cup Chelsea Caster Sugar (113g)
- 3 eggs
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- 1 cup plain flour (150g)
- ½ cup cocoa powder (40g)
- ½ tsp salt
- 150g milk chocolate, roughly chopped
- ¾ cup smooth peanut butter (195g)
- vanilla ice cream or whipped cream, to serve
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- 200g dark chocolate, roughly chopped
- 150g butter
- 3 eggs
- 1 cup Chelsea Dark Cane Sugar (200g)
- 1 Tbsp cocoa powder
- 1 tsp vanilla extract
- ¾ cup Edmonds Standard Grade Flour (113g)
- ½ cup dried cranberries (75g)
- ⅓ cup chopped pecans (45g)
- ¼ tsp salt
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- ¾ cup cocoa
- 1¼ cup Chelsea Caster Sugar
- ½ cup self raising flour
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- 3 eggs
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- 4 eggs
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- 1 egg
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- 1 teaspoon of baking powder
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- 180 grams dark chocolate
- 3 eggs
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- ½ teaspoon ground cardamom
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- 1 teaspoon salt
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- 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
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- 2¼ cups all-purpose flour
- ½ tsp baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar, lightly packed
- 1 tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups (about 12oz) semisweet and/or milk chocolate chips
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- 1 can of black beans
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- 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
- 225g unsalted butter, softened
- 5 eggs, lightly beaten, plus 3 eggwhites
- 200g dark chocolate, half chopped, half melted and cooled
- 1 firmly packed cup (250g) Chelsea Soft Brown Sugar
- 1 ½ cups (225g) plain flour
- ½ cup (50g) Dutch cocoa powder
- ½ cup (160g) raspberry jam, plus extra to serve
- 1 ½ cups (330g) Chelsea Caster Sugar
- 250g raspberries
- ¼ cup (25g) cocoa powder
- 1 cup (330g) Nutella
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- 3 cups plain flour
- 2 cupsChelsea White Sugar
- ½ cup cocoa
- 2 teaspoons bicarbonate soda
- 1 teaspoon salt
- ¾ cup sunflower or vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla essence
- 2 cups cold water
- Milk Chocolate Ganache
- 200g milk cooking chocolate, chopped
- ⅓ cup cream
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- 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
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- 2 cups Chelsea Chocolate Icing
- 200g Butter (Softened)
- 3 Eggs
- 100g Walnuts chopped
- 1 cup Flour sifted
- 2 drops Vanilla Essence
- 200g dark chocolate, melted
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened
- 2-3 Tbsp hot water
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- 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
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- 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)
learn about baking
How to Choose SugarFor Baking?
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