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?
Rani
Mmm will try this one
5
Unknown
Good as recipe was a bit like a cake but if you want a fudgey consistency, don't cook it as long. Mixed in some chocolate buttons and coconut oil and it was sweet as! Will definitely make again as it tastes good as a cake, brownie and just eating the batter. Chur Chelsea!
4
Mia
It was ok. Not as strong as I would have hoped and I added too much hot water so oops..
4
lusia
It so gooooooood!
5
Lorelei
Really cakey, the top didn't go crispy/firm and it had lots of air bubbles. It was a tasty cake but wasn't really classified as a brownie.
2
Look mum!! I'm a reviewer
Serves like 30 people, not 12.Guess I'm either going to have to see these on the street or end up getting really sick.(They do taste nice, very dry though)
4
Layla
It was yummy (but accidentally forgot to but the sugar in) don't forget the shofar or it will be bad It was amazing thank you for That Have a amazing day and I recommend it
5
John
So good
5
Heather Smith
this recipe kinda sucks
1
Gangsta nigga
It taste like chocolate 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?
Rani
Mmm will try this one
5
Unknown
Good as recipe was a bit like a cake but if you want a fudgey consistency, don't cook it as long. Mixed in some chocolate buttons and coconut oil and it was sweet as! Will definitely make again as it tastes good as a cake, brownie and just eating the batter. Chur Chelsea!
4
Mia
It was ok. Not as strong as I would have hoped and I added too much hot water so oops..
4
lusia
It so gooooooood!
5
Lorelei
Really cakey, the top didn't go crispy/firm and it had lots of air bubbles. It was a tasty cake but wasn't really classified as a brownie.
2
Look mum!! I'm a reviewer
Serves like 30 people, not 12.Guess I'm either going to have to see these on the street or end up getting really sick.(They do taste nice, very dry though)
4
Layla
It was yummy (but accidentally forgot to but the sugar in) don't forget the shofar or it will be bad It was amazing thank you for That Have a amazing day and I recommend it
5
John
So good
5
Heather Smith
this recipe kinda sucks
1
Gangsta nigga
It taste like chocolate 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
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 200g butter (or Olivani Spread)
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- 2 ½ Weet-Bix, crushed
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- Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar
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- 125g butter, softened (or Olivani Spread)
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- 1 tsp vanilla essence
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- 1 2/3 cups plain flour (250g)
- 1 Tbsp baking powder
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Coating
- 100g dark chocolate, roughly chopped
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- 150g butter (or Olivani Spread)
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- 125g butter, softened (or Olivani Spread)
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- 125g butter (or Olivani Spread)
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- 2 eggs
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- 200g milk cooking chocolate, chopped
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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
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- 3 extra large eggs
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- 120g chocolate chips
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- Chelsea Icing sugar to dust
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- 200g butter, cubed
- 200g dark chocolate, roughly chopped
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- ½ cup Chelsea Caster Sugar (113g)
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- 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
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- 1 Tbsp cocoa powder
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- ⅓ cup chopped pecans (45g)
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- 1¼ cup Chelsea Caster Sugar
- ½ cup self raising flour
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- 3 eggs
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- 4 eggs
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- 8 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
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- 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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- 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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