Gluten Free Chocolate Brownie

• 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

• 200g butter (or Olivani Spread)
• ¾ cup cocoa
• 4 eggs
• 2 cups Chelsea White Sugar
• 1 tsp vanilla essence
• ¾ cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder

• 115g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• ¼ cup cocoa
• ½ tsp vanilla essence
• 2 eggs
• ¾ cup Edmonds Standard Grade Flour, sifted
• ½ tsp Edmonds Baking Powder, sifted
• ½ tsp salt
• ¼ cup chocolate chips

• 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

• 1 ¾ cups (220g) gluten free flour
• ½ cup (110g) Chelsea White Sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup dark chocolate chips
• 1 egg
• ¼ cup (65ml) vegetable oil
• ¼ cup (65ml) milk
• 1 cup mashed bananas

• 185g unsalted butter, softened to room temperature
• 1¼ cups lightly packed Chelsea Soft Brown Sugar
• 2 extra large eggs
• 1½ cups gluten free plain flour
• 1 tsp gluten free baking powder
• 1½ cups desiccated coconut
• ½ cup ground almonds/almond meal
• 230g dark chocolate chips

• 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

• 100g butter
• 50g cooking chocolate
• 1 cup Chelsea White Sugar
• 2 eggs
• ½ tsp vanilla essence
• ¼ cup plain flour
• ¼ tsp salt

• 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

• 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)

• 125g butter
• 120g chocolate chips
• 2 eggs
• 1 cup Chelsea Caster Sugar
• 100g flour
• 125g walnuts/or other nut
• Chelsea Icing sugar to dust

• 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

• 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

• ¾ cup cocoa
• 1¼ cup Chelsea Caster Sugar
• ½ cup self raising flour
• 150g Butter, melted
• 3 eggs
• 1 tsp vanilla essence

• 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

• 1¼ cups (175g) raw almonds
• ½ cup (125g) butter, room temperature
• 2 Tbsp Chelsea Raw Caster Sugar
• Zest of 2 lemons
• 1 cup (150g) gluten free plain flour, sifted
• ¼ tsp sea salt
• ½ cup (75g) Chelsea Icing Sugar
• Chelsea Icing Sugar extra, for dusting

• 100g butter
• 2 eggs
• 1 cup Chelsea Raw Sugar
• ¾ cup flour
• 1 tsp baking powder
• ¼ cup cocoa
• ½ cup (or a handful) choc chips

• 125g unsalted butter, softened to room temperature
• 1 cup Chelsea Raw Caster Sugar
• Juice and rind of 1 lemon
• 3 extra large eggs
• 1½ cups ground almonds
• ⅓ cup fine polenta
• ¼ cup maize cornflour
• ½ tsp gluten free baking powder
• 200ml light sour cream
• 1 cup frozen blueberries or a punnet of fresh blueberries
• Chelsea Icing Sugar, for dusting

• 125 g softened butter
• 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

• 125g butter, cubed
• 200g dark chocolate, broken
• 3 eggs, lightly beaten
• 1 cup Chelsea Soft Brown Sugar
• 1¼ cups Edmonds Gluten Free Plain Flour
• ½ cup cocoa
• 200g dark chocolate chips
• ½ cup roasted hazelnuts (optional), coarsely chopped

• 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 

• 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

• 375g dark chocolate /melts
• 200g butter
• 2 cups Chelsea White Sugar
• 3 eggs
• 1 tsp vanilla essence
• 1 cup flour
• 1 cup mixed nuts (cashews, walnuts, pecans, peanuts etc) chopped

• 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)

• 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

• 180 grams butter, softened
• ⅓ cup Chelsea Caster Sugar
• 125ml sweetened, condensed milk
• 1 ½ cups gluten free self-raising flour
• 1 tsp guar gum
• 250 grams dark choc bits

• 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

• 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

• 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)