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?
1459659825
This is more of a cake for sure, nothing to rave about but it tastes ok & easy to make.
3
Emily
Very nice as a cake but not as a brownie. It has the flavour of a brownie but has the consistency of a cake. I prefer a more fudgy brownie, this one is fluffy
3
Charlotte
Yum!! This was so easy and tastes delicious. I added a cup of frozen boysenberries and put some choc icing on top too..
5
Andre
Since I have been making your chocolate brownies, I haven't stopped making them. My elderly parents love them, I will be doing more baking with your recipes. Thanks Chelsea.
5
A baker
It was quite dry and was more suit to be a dry cake than a fudgy brownie that the picture shows. Though it was very easy to make, and didn't taste that bad, I wouldn't recommend it unless you prefer cakey brownies over fudgy.
2
.
I really like it it was amazing and I was not dejected
5
Emma
I have made these brownies so many times now and I have never been disappointed. I am 11 years old and I find this recipe easy and delicious. My whole family loves them and so does my class whenever I bring them to school. This is a foolproof recipe that anyone will love. I am still waiting to find a recipe that disappoints, thank you Chelsea Sugar!
5
egovert
It was very fab. It tasted very nice.And it was easy to make
5
Gaggy Cumquat
The best recipe, especially for my weed brownie, lol!
5
Claire
the family loved the brownies!!
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?
1459659825
This is more of a cake for sure, nothing to rave about but it tastes ok & easy to make.
3
Emily
Very nice as a cake but not as a brownie. It has the flavour of a brownie but has the consistency of a cake. I prefer a more fudgy brownie, this one is fluffy
3
Charlotte
Yum!! This was so easy and tastes delicious. I added a cup of frozen boysenberries and put some choc icing on top too..
5
Andre
Since I have been making your chocolate brownies, I haven't stopped making them. My elderly parents love them, I will be doing more baking with your recipes. Thanks Chelsea.
5
A baker
It was quite dry and was more suit to be a dry cake than a fudgy brownie that the picture shows. Though it was very easy to make, and didn't taste that bad, I wouldn't recommend it unless you prefer cakey brownies over fudgy.
2
.
I really like it it was amazing and I was not dejected
5
Emma
I have made these brownies so many times now and I have never been disappointed. I am 11 years old and I find this recipe easy and delicious. My whole family loves them and so does my class whenever I bring them to school. This is a foolproof recipe that anyone will love. I am still waiting to find a recipe that disappoints, thank you Chelsea Sugar!
5
egovert
It was very fab. It tasted very nice.And it was easy to make
5
Gaggy Cumquat
The best recipe, especially for my weed brownie, lol!
5
Claire
the family loved the brownies!!
5
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- 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
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- 2 ½ Weet-Bix, crushed
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- 125g butter, softened (or Olivani Spread)
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- 1 Tbsp baking powder
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- 100g dark chocolate, roughly chopped
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- 1 egg
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- ½ tsp baking powder
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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
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Chocolate Vanilla Fudge Sauce
- 1 x 375 g packet dark chocolate melts
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- 2 Tbsp Chelsea Golden Syrup
- 3 extra large eggs
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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
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- 1 Tbsp cocoa powder
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- ⅓ cup chopped pecans (45g)
- ¼ tsp salt
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- 1¼ cup Chelsea Caster Sugar
- ½ cup self raising flour
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- 3 eggs
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- 100g Cocoa
- 4 eggs
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- 200g Dark chocolate chips
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- 1 egg
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- 1 teaspoon of baking powder
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- ½ cup cocoa
- 2 cups Chelsea Soft Brown Sugar
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- 3 eggs
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- ½ teaspoon ground cardamom
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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
ingredients
- 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
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- 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
- 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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- 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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- ½ cup (110g) Chelsea Caster Sugar
- 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 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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