White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 125g butter, softened (or Olivani Spread)
- 1 cup Chelsea White Sugar (225g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 2 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- Pinch of salt
- 1 cup roasted peanuts (155g)
Chelsea Products in Recipe
Reviews
108
What did you think of this recipe?
Rongomaitapui
these are delicous and very easy to make my dad loves them and they are even better if you roast the peanuts thnx so much for giving this recipie (:
5
Georgina
Excellent and easy to make
5
Erin
Yum yum yumEasy and very tasty, a winner in this household.
5
Wendy Lipp
I have made this recipe several times and it has produced delicious peanut brownies every time. Works every time, a firm favorite.
5
Sally
Absolutley delicous
5
Dee TW
This is the exact same recipe as is found in the Edmonds cook book? Who is Debby a contributor to the cook book?
3
Linda Broadfoot
Easy and yummy!!
4
Sam
Very tasty. I think 'Debby' might have got her recipe from Edmonds Food for Flatters ;)
5
Sally
Absolutley delicous
5
Unknown
i made a double batch, and also added chocolate chippies and iced them! my fiance loves them!! gotta hide them so he doesnt eat them all!! lol thank you so much for your recipe
5
Method
Preheat oven to 180°C bake. Grease two oven trays or line with baking paper.
Cream butter and Chelsea White Sugar until light and fluffy. Add egg and beat well.
Sift flour, cocoa powder, baking powder and salt into creamed mixture. Stir to combine. Add peanuts and mix well.
Roll tablespoons of mixture into balls. Place on greased trays and flatten with a fork. Bake for 15 minutes, or until firm.
Leave to cool on trays for a couple of minutes before transferring to a wire cooling rack.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
108
What did you think of this recipe?
Rongomaitapui
these are delicous and very easy to make my dad loves them and they are even better if you roast the peanuts thnx so much for giving this recipie (:
5
Georgina
Excellent and easy to make
5
Erin
Yum yum yumEasy and very tasty, a winner in this household.
5
Wendy Lipp
I have made this recipe several times and it has produced delicious peanut brownies every time. Works every time, a firm favorite.
5
Sally
Absolutley delicous
5
Dee TW
This is the exact same recipe as is found in the Edmonds cook book? Who is Debby a contributor to the cook book?
3
Linda Broadfoot
Easy and yummy!!
4
Sam
Very tasty. I think 'Debby' might have got her recipe from Edmonds Food for Flatters ;)
5
Sally
Absolutley delicous
5
Unknown
i made a double batch, and also added chocolate chippies and iced them! my fiance loves them!! gotta hide them so he doesnt eat them all!! lol thank you so much for your recipe
5
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ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup peanut butter (smooth or crunchy) (125g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
- 1 cup chocolate chips (175g)
- Sea salt, to sprinkle (optional)
ingredients
- 2 tablespoons instant coffee powder
- 1 tablespoon cold water
- 200g butter
- 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
- 1 tablespoon Chelsea Golden Syrup
ingredients
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
learn about baking
How to Choose SugarFor Baking?
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