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?
Abbey
It's a great easy recipe but I am having to cook it for longer the 30 mins
4
-
Sponge with loads of air pockets but not gooey at all. An ok cake but wouldn't recommend as a brownie.
2
⛅️
bro it's actually so good and easy to make:) highly recommend to use this recipe ! it will come out cakey if you bake it too long/it's recommended time so make sure it's a lil gooey
5
wonyoung
nice and gooey but still has a bouncy fluffy base to it.
5
TeAhurei
Amazing pancake and cupcakesYummy
5
Stephanie
I've used this recipe sooooo many years times and it ihas always turned our perfectly. Wouldn't use any other recipe for brownies. The chocolate chips adds that next level of goodness too.
5
Rose
I love making this recipe i think it is awesome and everyone should try it
5
Holly
Haven't tried it yet looks yum though ❤️
5
George
False advertising. Hugely disappointed in Chelsea recipes. It's a dry cake. Gross
1
Pauline
Very moist and yummy
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?
Abbey
It's a great easy recipe but I am having to cook it for longer the 30 mins
4
-
Sponge with loads of air pockets but not gooey at all. An ok cake but wouldn't recommend as a brownie.
2
⛅️
bro it's actually so good and easy to make:) highly recommend to use this recipe ! it will come out cakey if you bake it too long/it's recommended time so make sure it's a lil gooey
5
wonyoung
nice and gooey but still has a bouncy fluffy base to it.
5
TeAhurei
Amazing pancake and cupcakesYummy
5
Stephanie
I've used this recipe sooooo many years times and it ihas always turned our perfectly. Wouldn't use any other recipe for brownies. The chocolate chips adds that next level of goodness too.
5
Rose
I love making this recipe i think it is awesome and everyone should try it
5
Holly
Haven't tried it yet looks yum though ❤️
5
George
False advertising. Hugely disappointed in Chelsea recipes. It's a dry cake. Gross
1
Pauline
Very moist and yummy
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)
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- 125g butter, softened (or Olivani Spread)
- 1 cup Chelsea Caster Sugar (225g)
- 1 tsp vanilla essence
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- 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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- 125g butter, softened (or Olivani Spread)
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- Chelsea Icing Sugar to decorate
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- 2 eggs
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- 200g milk cooking chocolate, chopped
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ingredients
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ingredients
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- 1 cup Chelsea White Sugar
- 1 egg
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- ½ tsp baking powder
- ½ cup coconut
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ingredients
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- 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
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Chocolate Vanilla Fudge Sauce
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- 200g dark chocolate, roughly chopped
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- ½ cup Chelsea Caster Sugar (113g)
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- 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
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- ½ cup dried cranberries (75g)
- ⅓ cup chopped pecans (45g)
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- 1¼ cup Chelsea Caster Sugar
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- 3 eggs
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- 2tsp baking powder
- 180g walnuts - chopped
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- Chelsea Icing Sugar, to dust
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- ½ cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar, lightly packed
- 1 tsp salt
- 2 tsp pure vanilla extract
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- 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
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- 1 ½ cups (225g) plain flour
- ½ cup (50g) Dutch cocoa powder
- ½ cup (160g) raspberry jam, plus extra to serve
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- 250g raspberries
- ¼ cup (25g) cocoa powder
- 1 cup (330g) Nutella
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- 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
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- 2 eggs, beaten lightly
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- 150g white chocolate, chopped coarsely
- 100g milk chocolate, chopped coarsely
- 1 teaspoon Chelsea Icing Sugar
- 125g butter, chopped coarsely
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- 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 Tbsp cocoa powder
- 1 tsp vanilla essence
- 3 eggs
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- ½ cup chopped pecans (optional)
- ¼ tsp salt
- Chelsea Icing Sugar to dust
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- 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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