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?
browniemaster
I loved it but sometimes it comes out dry
4
Bob
This is the best thing i eat ever
5
1514347955
Perf
4
y
It was great :)
5
Te Ara Kingi
Kia Ora. I am 14 years old and I love baking, especially for my friends!!! I remember trying to look for the perfect brownie recipe to impress my mates and I had finally found it. They love the brownies and they always want me to make them. They loved them soo much, I had run out of ingredients when I was about to make some more.You really have to try them, they are DIVINE!!!! I recommend using 1 cup of sugar because you don't really need the other half. Please try them because I bet every single person who tries these brownies will have no ingredients left to make more :) (PS If you like gooey brownies, do not make these).
5
Sophie
Really easy and simple to make, perfect height, and delicious!
5
sid
It was really delicious. BEST RECIPE EVER!!!!!
4
Sheena Suleman
You guys are great, thanks a million for the lovely recipes.
1
Shar
Omg it was amazing and simple to make :)
5
random kid
I loved and all my friends did to, this was amazing and I am going to make it with my Nana tomorrow
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?
browniemaster
I loved it but sometimes it comes out dry
4
Bob
This is the best thing i eat ever
5
1514347955
Perf
4
y
It was great :)
5
Te Ara Kingi
Kia Ora. I am 14 years old and I love baking, especially for my friends!!! I remember trying to look for the perfect brownie recipe to impress my mates and I had finally found it. They love the brownies and they always want me to make them. They loved them soo much, I had run out of ingredients when I was about to make some more.You really have to try them, they are DIVINE!!!! I recommend using 1 cup of sugar because you don't really need the other half. Please try them because I bet every single person who tries these brownies will have no ingredients left to make more :) (PS If you like gooey brownies, do not make these).
5
Sophie
Really easy and simple to make, perfect height, and delicious!
5
sid
It was really delicious. BEST RECIPE EVER!!!!!
4
Sheena Suleman
You guys are great, thanks a million for the lovely recipes.
1
Shar
Omg it was amazing and simple to make :)
5
random kid
I loved and all my friends did to, this was amazing and I am going to make it with my Nana tomorrow
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
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
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- 200g butter (or Olivani Spread)
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- 2 ½ Weet-Bix, crushed
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- 110g butter (or Olivani Spread)
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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
- 1 Tbsp butter (15g) (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1 cup cocoa powder (80g)
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- 300ml cream
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- 150g butter (or Olivani Spread)
- 200g milk chocolate melts
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- 2 tsp vanilla essence
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- ¾ cup plain flour
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
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ingredients
- 115g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- ¼ cup cocoa
- ½ tsp vanilla essence
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- ½ tsp Edmonds Baking Powder, sifted
- ½ tsp salt
- ¼ cup chocolate chips
ingredients
- ¾ cup Edmonds Standard Grade Flour
- ½ cup Edmonds Self Raising Flour
- 2 tsp ground ginger
- ¼ tsp Edmonds Baking Soda
- 75g butter, softened (or Olivani Spread)
- ⅔ cup Chelsea Caster Sugar
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Filling
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp Chelsea Golden Syrup (tin)
ingredients
- 250g dark chocolate melts or chips
- 2 cups Chelsea Caster Sugar
- 4 eggs, beaten
- 1 tsp vanilla essence
- ¾ cup flour
- ¼ cup self raising flour
- ½ cup cocoa
- extra 125g dark chocolate melts or chocolate chips, chopped (the remainder of the bag)
- Chelsea Icing Sugar to decorate
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- 125g butter (or Olivani Spread)
- ¼ cup cocoa
- 1 cup Chelsea White Sugar
- 2 eggs
- 1 tsp vanilla essence
- ½ cup coconut
- ½ cup flour
- ½ tsp baking powder
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- 3 cups plain flour
- ½ cup cocoa powder
- 2 tsp baking soda
- 2 cups Chelsea White Sugar
- 1 tsp salt
- ¾ cup sunflower or vegetable oil
- 2 Tbsp white vinegar
- 2 tsp vanilla essence
- 2 cups cold water
Milk Chocolate Ganache
- 200g milk cooking chocolate, chopped
- ⅓ cup cream
ingredients
- 1 cup Chelsea White Sugar
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- ½ cup cocoa powder
- ½ tsp baking powder
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- 1 cup plain flour
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- 75g unsalted butter (or Olivani Spread)
- 90g Chelsea Soft Brown Sugar
- 115g Chelsea White Sugar
- Finely grated rind of one lemon
- 1 tsp vanilla paste (or essence)
- 3 free range eggs
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ingredients
- 125g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 cup flour
- ½ tsp baking powder
- ½ cup coconut
- 1 cup crushed Weetbix
ingredients
- 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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- 2 tablespoons instant coffee powder
- 1 tablespoon cold water
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- 2 eggs
- 2 teaspoons vanilla essence
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Chocolate Vanilla Fudge Sauce
- 1 x 375 g packet dark chocolate melts
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- 100g butter
- 50g cooking chocolate
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- 2 eggs
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- ¼ cup plain flour
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- 200g dark chocolate, chopped
- 2 Tbsp Chelsea Golden Syrup
- 3 extra large eggs
- 1 cup Chelsea Caster Sugar
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- ¼ cup baking cocoa
- ½ tsp salt
- 70g dark chocolate, extra, roughly chopped
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- 200g butter
- ½ cup cocoa
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- 1 tsp vanilla essence
- 1 cup plain flour
- 2 eggs
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- 125g butter
- 120g chocolate chips
- 2 eggs
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- 100g flour
- 125g walnuts/or other nut
- Chelsea Icing sugar to dust
ingredients
- 200g butter, cubed
- 200g dark chocolate, roughly chopped
- 1 cup Chelsea Dark Cane Sugar (200g)
- ½ cup Chelsea Caster Sugar (113g)
- 3 eggs
- 2 tsp vanilla extract
- 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
- 150g Butter, melted
- 3 eggs
- 1 tsp vanilla essence
ingredients
- 400g Chelsea Dark Cane Sugar
- 100g Cocoa
- 4 eggs
- 1tsp Vanilla essence
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- 200g Dark chocolate chips
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- 1tsp Baking powder
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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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- 180 grams dark chocolate
- 3 eggs
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- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 225 grams (1 ½ cups) plain flour
- 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
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- 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)
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- 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
ingredients
- 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
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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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