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?
Kaelin
The actual brownie is very yummy but I found that if you leave it in the oven for the full 25 minutes then it turns into more of a cake. The next time I made it I only left it in the oven for 15ish minutes and it came out gooey but semi firm and was perfect. Will definitely make again.
4
Jodie
Easy to make, but don't bake it for the full 25 mins if you like it gooey. 15 minutes was plenty and it was still well bound and deliciously fudgey in consistency. I also put less sugar in and slightly more cocoa, only 3/4 cup, and it was plenty sweet enough.
4
JIMMY JOHNSON LAPURAZINAR
ok yyyyyyyyyyyyyyyyyyyyyyyyyaaaaaaaaaaaaaaaaaaaaaaaah me likey likey
4
Janie Tuhoro
Kia Ora CHELSEA,I absolutely LOVE your baking recipes.They work for me every time.Thank you so much, for your free recipes and for NOT pushing advertising adds on to us.As a 70 year old Maori kuia your recipes are SOO easy to follow.Ngaa mihi Janie
5
Samiya Haywood
I have the recipe for a class project that I'm doing.
5
Ryan Nattrass
It was amazing, nice and chocolaty but also not to rich, did cut down on the butter but other than that it was amazing nice and spongy.
5
Rose
Amazing taste and texture. I have made this 3 times now and am sure to make it again! One tip is to bake it for a little longer than 30 minutes, probably 33 to 35 minutes or else it'll taste like a cake. Overall is amazing and I get beautiful brownies every time I make these!
5
Matthew hanna
I loved it it is great
5
Lol
Not a cake a brownieSoooooo goooood
5
Leyowna
it turned out perfect now that i have seen this ingredient now my family loves it.
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?
Kaelin
The actual brownie is very yummy but I found that if you leave it in the oven for the full 25 minutes then it turns into more of a cake. The next time I made it I only left it in the oven for 15ish minutes and it came out gooey but semi firm and was perfect. Will definitely make again.
4
Jodie
Easy to make, but don't bake it for the full 25 mins if you like it gooey. 15 minutes was plenty and it was still well bound and deliciously fudgey in consistency. I also put less sugar in and slightly more cocoa, only 3/4 cup, and it was plenty sweet enough.
4
JIMMY JOHNSON LAPURAZINAR
ok yyyyyyyyyyyyyyyyyyyyyyyyyaaaaaaaaaaaaaaaaaaaaaaaah me likey likey
4
Janie Tuhoro
Kia Ora CHELSEA,I absolutely LOVE your baking recipes.They work for me every time.Thank you so much, for your free recipes and for NOT pushing advertising adds on to us.As a 70 year old Maori kuia your recipes are SOO easy to follow.Ngaa mihi Janie
5
Samiya Haywood
I have the recipe for a class project that I'm doing.
5
Ryan Nattrass
It was amazing, nice and chocolaty but also not to rich, did cut down on the butter but other than that it was amazing nice and spongy.
5
Rose
Amazing taste and texture. I have made this 3 times now and am sure to make it again! One tip is to bake it for a little longer than 30 minutes, probably 33 to 35 minutes or else it'll taste like a cake. Overall is amazing and I get beautiful brownies every time I make these!
5
Matthew hanna
I loved it it is great
5
Lol
Not a cake a brownieSoooooo goooood
5
Leyowna
it turned out perfect now that i have seen this ingredient now my family loves it.
5
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- 1 Tbsp cocoa powder
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- 150g butter, melted (or Olivani Spread)
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- TO GARNISH
- Strawberries x12
- Whipped cream (Coconut or dairy)
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- ½ cup (50g) Dutch cocoa powder
- ½ cup (160g) raspberry jam, plus extra to serve
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- ¼ cup (25g) cocoa powder
- 1 cup (330g) Nutella
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- 2 teaspoons vanilla essence
- 2 cups cold water
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- 150g white chocolate, chopped coarsely
- 100g milk chocolate, chopped coarsely
- 1 teaspoon Chelsea Icing Sugar
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- 3 Eggs
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- 200g dark chocolate, melted
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- 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
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- ¼ tsp salt
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- 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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