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?
Madie Townshend
it was very cakey. not very nice.
3
Karen Galliers
Easy to make - but more swaying towards a cake than a brownie - alas call it what ever you like it still got cleaned up hahahaha - Have definitely made it more than once so still a winner in our house hold : )
4
kahu
man this is delicious!!!!!!! my freinds and i baked it at riverdale school. we tryed it an it was awesome!!!! ez to make. good recipe for kids i think i'll bake it at home!!!!! i asked my parents to try it when i brought some home and guess what? they loved it they want to bake it again!!!!! really good value too. you should add a box with all the ingredeints to the supermarket!!!!!!
5
Lucy Angland
OMG i loved it i served it with whipped cream and my family loved they want more.
5
Lauren
More of a cake then a brownie but still good.
3
Lala
Im about to make these brownies, I wonder how they will turn out! It seems easy, and looks yummy aswell. Reading from the comments I see that people are saying it will turn out cake-like texture but to be honest its supposed to be fudgey and a little cakey-like as hard brownies are particulary not good-
3
emma billigs
loved this recipe gone in my family in the first hour
4
Jasmine
It's great! Easy and delicious recipes.
5
Emma
This is my foolproof brownie recipe that I have used for years. I don't have one complaint. Everyone loves this. I took it to school for all the kids and even the little ones liked it! It's super easy to make and tastes incredible with a little bit of ice cream for dessert after tea. 100% recommend, now stop looking at the reviews and get to baking!
5
Hayley
Wow this is amazing and tastes so good. I love baking and so far this is my number one.
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?
Madie Townshend
it was very cakey. not very nice.
3
Karen Galliers
Easy to make - but more swaying towards a cake than a brownie - alas call it what ever you like it still got cleaned up hahahaha - Have definitely made it more than once so still a winner in our house hold : )
4
kahu
man this is delicious!!!!!!! my freinds and i baked it at riverdale school. we tryed it an it was awesome!!!! ez to make. good recipe for kids i think i'll bake it at home!!!!! i asked my parents to try it when i brought some home and guess what? they loved it they want to bake it again!!!!! really good value too. you should add a box with all the ingredeints to the supermarket!!!!!!
5
Lucy Angland
OMG i loved it i served it with whipped cream and my family loved they want more.
5
Lauren
More of a cake then a brownie but still good.
3
Lala
Im about to make these brownies, I wonder how they will turn out! It seems easy, and looks yummy aswell. Reading from the comments I see that people are saying it will turn out cake-like texture but to be honest its supposed to be fudgey and a little cakey-like as hard brownies are particulary not good-
3
emma billigs
loved this recipe gone in my family in the first hour
4
Jasmine
It's great! Easy and delicious recipes.
5
Emma
This is my foolproof brownie recipe that I have used for years. I don't have one complaint. Everyone loves this. I took it to school for all the kids and even the little ones liked it! It's super easy to make and tastes incredible with a little bit of ice cream for dessert after tea. 100% recommend, now stop looking at the reviews and get to baking!
5
Hayley
Wow this is amazing and tastes so good. I love baking and so far this is my number one.
5
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- 4 Weetbix, crushed
- 1 cup Edmonds Standard Grade Flour (150g)
- 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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- ¾ cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
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- 2 ½ Weet-Bix, crushed
- 1 cup coconut
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ingredients
- 110g butter (or Olivani Spread)
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- ½ tsp gluten free baking powder
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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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- 1 cup cocoa powder (80g)
- 1/2 cup milk (125ml)
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- 150g butter (or Olivani Spread)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
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ingredients
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- 1 cup Chelsea White Sugar
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- ½ tsp vanilla essence
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- ½ tsp Edmonds Baking Powder, sifted
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- ⅔ cup Chelsea Caster Sugar
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Filling
- 125g butter, softened (or Olivani Spread)
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- 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
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Milk Chocolate Ganache
- 200g milk cooking chocolate, chopped
- ⅓ cup cream
ingredients
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- ½ cup cocoa powder
- ½ tsp baking powder
- ½ cup butter (or Olivani Spread)
- 2 eggs
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- Optional ½ cup walnuts and/or
- 1 cup chocolate chips
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- 1 cup plain flour
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- 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
- 90g standard flour
- ½ tsp baking powder
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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)
ingredients
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- 1 tablespoon cold water
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- 2 cups Chelsea Soft Brown Sugar, firmly packed
- 2 eggs
- 2 teaspoons vanilla essence
- 2 tablespoons cocoa
- 2 cups flour
- 2 teaspoons baking powder
- 200g dark chocolate melts, roughly chopped
Chocolate Vanilla Fudge Sauce
- 1 x 375 g packet dark chocolate melts
- 200 ml cream
- 2 – 3 teaspoons vanilla essence
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- 100g butter
- 50g cooking chocolate
- 1 cup Chelsea White Sugar
- 2 eggs
- ½ tsp vanilla essence
- ¼ cup plain flour
- ¼ tsp salt
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- 180g butter
- 200g dark chocolate, chopped
- 2 Tbsp Chelsea Golden Syrup
- 3 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup Edmonds Standard Grade Flour
- ¼ cup baking cocoa
- ½ tsp salt
- 70g dark chocolate, extra, roughly chopped
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- 200g butter
- ½ cup cocoa
- 2 cups Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 1 cup plain flour
- 2 eggs
- ½ cup chopped walnuts (optional)
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- 125g butter
- 120g chocolate chips
- 2 eggs
- 1 cup Chelsea Caster Sugar
- 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
ingredients
- 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
ingredients
- 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
- 200g Butter (melted)
- 200g Dark chocolate chips
- 90g sifted Flour
- 1tsp Baking powder
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- 2 eggs
- ¼ cup cocoa
- 1 cup Chelsea White Sugar
- ¾ flour
- ½ cup chocolate bits
- 1 tsp baking powder
- Chelsea Icing Sugar to decorate
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- 2 eggs
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- ¾ cup flour
- 1 tsp baking powder
- ¼ cup cocoa
- ½ cup (or a handful) choc chips
ingredients
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- 1 cup of Chelsea White Sugar
- 1 egg
- 1 ½ cups of flour
- 1 teaspoon of baking powder
- Pinch of salt
- 2 tablespoon cocoa
- 1 cup of peanuts, roasted and husked
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- 200g butter
- ½ cup cocoa
- 2 cups Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 1 cup plain flour
- 2 eggs
- ½ cup chopped walnuts
- ½ cup chocolate chips
- Chelsea Icing Sugar, to dust
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- 180 grams unsalted butter
- 180 grams dark chocolate
- 3 eggs
- 165 grams (¾ cup) Chelsea Organic Coconut Sugar
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 225 grams (1 ½ cups) plain flour
- 1 teaspoon salt
- 255 grams (1 ⅓ cups) chocolate buttons
ingredients
- 200g cocoa
- 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
- 2 cups (about 12oz) semisweet and/or milk chocolate chips
ingredients
- 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
ingredients
- 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
ingredients
- 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
ingredients
- 150g butter
- 185g dark chocolate melts
- 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
ingredients
- 200g butter, cubed
- 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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