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?
freddy
It's really good.
5
Easy yet delicious recipe!
DE.LIC.IOUS! I added in roasted peanuts and chunks of dark chocolate-divine! It does come out cake-ish but the flavour is definitely brownie! The second time round I only used 3 eggs so that my brownie doesn't rise as much as it would with 4.
4
Unknown
it was sooo yummy
4
This is nice
This is nice
5
Paige
I loved it very easy to make
4
Margot R
This recipe is awesome , Even My fussy child will eat it and share it I'll definetely make it again. Thank you
5
Brownie
I tried these and they did not turn out to good, but I think thats because i did something wrong, cause chelsea sugar recipes are good!
3
Becca Henley
This recipe has been our go to for years now. Perfect chocolate brownies everytime - thank you x
5
Amelia
This recipe is awesome! I have made it many time and each time it was perfect! I like it in a small serving with a small serving of jelly and some whipped cream. a large portion is good to just a bit big for your average dessert.
5
Ake
This was such an amazing recipe, so easy and simple to make for family and friends, 10/10 for me, just marvelous!
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?
freddy
It's really good.
5
Easy yet delicious recipe!
DE.LIC.IOUS! I added in roasted peanuts and chunks of dark chocolate-divine! It does come out cake-ish but the flavour is definitely brownie! The second time round I only used 3 eggs so that my brownie doesn't rise as much as it would with 4.
4
Unknown
it was sooo yummy
4
This is nice
This is nice
5
Paige
I loved it very easy to make
4
Margot R
This recipe is awesome , Even My fussy child will eat it and share it I'll definetely make it again. Thank you
5
Brownie
I tried these and they did not turn out to good, but I think thats because i did something wrong, cause chelsea sugar recipes are good!
3
Becca Henley
This recipe has been our go to for years now. Perfect chocolate brownies everytime - thank you x
5
Amelia
This recipe is awesome! I have made it many time and each time it was perfect! I like it in a small serving with a small serving of jelly and some whipped cream. a large portion is good to just a bit big for your average dessert.
5
Ake
This was such an amazing recipe, so easy and simple to make for family and friends, 10/10 for me, just marvelous!
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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- 1 ½ cups Chelsea Icing Sugar (225g)
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- 2 ½ Weet-Bix, crushed
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- 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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- 150g butter (or Olivani Spread)
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- 1 ½ cups Chelsea Icing Sugar (225g)
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- ½ tsp Edmonds Baking Powder, sifted
- ½ tsp salt
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- ½ cup Edmonds Self Raising Flour
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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
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- ½ cup cocoa
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- Chelsea Icing Sugar to decorate
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- 125g butter (or Olivani Spread)
- ¼ cup cocoa
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- 2 eggs
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- ½ cup coconut
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- ½ tsp baking powder
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- 3 cups plain flour
- ½ cup cocoa powder
- 2 tsp baking soda
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- 1 tsp salt
- ¾ cup sunflower or vegetable oil
- 2 Tbsp white vinegar
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- 2 cups cold water
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- 200g milk cooking chocolate, chopped
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ingredients
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- 1 cup plain flour
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- 90g Chelsea Soft Brown Sugar
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- Finely grated rind of one lemon
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ingredients
- 125g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
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- ½ tsp baking powder
- ½ cup coconut
- 1 cup crushed Weetbix
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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
- Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
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Chocolate Vanilla Fudge Sauce
- 1 x 375 g packet dark chocolate melts
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- 3 extra large eggs
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- 120g chocolate chips
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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
- 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
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- 3 eggs
- 1 tsp vanilla essence
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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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- 400g butter - melted
- 800g Chelsea Caster Sugar
- 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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- 2¼ cups all-purpose flour
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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
- 2 large eggs
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- 1 can of black beans
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- 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
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- 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 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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