Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 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
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
11
What did you think of this recipe?
Joelle The Baker
Yeah quite a lovely texture definitely could add 1/2 more eggs to switch it up, also a little bit of coffee powder or Grinds would be DELISH! Appreciate it & good luck fellow baker queens & kings
4
Joelle The Baker
Yeah quite a lovely texture definitely could add 1/2 more eggs to switch it up, also a little bit of coffee powder or Grinds would be DELISH! Appreciate it & good luck fellow baker queens & kings
4
jane
where is the butter jos original recipe has butterChelsea: Thanks for the feedback. Jo must have a couple of double chocolate brownie recipes - this one is from the All Things Nice book. Enjoy!
4
Theresa
Is this recipe usually made with no butter? I haven't made it yet because I'm unsure of the butter part. Looks yum though.CHELSEA: hi, this is a triple tested recipe - no butter needed.
5
#NAME?
hello this is gooodd
4
Unknown
it looks great but i haven't tried it yet. i am going to try it though
4
Unknown
THIS LOOKS DELICIOUS I'm so going to make this
4
sophie
Yummy
2
Unknown
amazing
5
Timothy Jimkins
They turned out very chewy, and my family and myself were very disappointed with this recipe. We knew there was something fishy as we stirred the mixture and noticed it had a off putting texture, but went along for fun, the end result was not what we expected and impossible to swallow, wouldn't recommend at all! Choking hazard to be aware of if you make these!!
1
Method
Preheat oven to 160°C. Paper line a 20 x 30 cm sponge roll tin.
Melt the first measure of chocolate (I use the microwave).
Beat Sugar, eggs and vanilla in food processor or with a hand held mixer. Add melted chocolate, flours and cocoa. Stir in the extra chopped chocolate. Pour into a prepared tin. Bake for 50 minutes until firm.
Cool in the tin and cut into small bars or chunks. When cold, store in an airtight container.
Dust with Icing Sugar to serve.
Tip: Brownie or biscuit crumbs make a great ice-cream topping.
Thanks to Jo Seagar for use of this Best Ever recipe.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
11
What did you think of this recipe?
Joelle The Baker
Yeah quite a lovely texture definitely could add 1/2 more eggs to switch it up, also a little bit of coffee powder or Grinds would be DELISH! Appreciate it & good luck fellow baker queens & kings
4
Joelle The Baker
Yeah quite a lovely texture definitely could add 1/2 more eggs to switch it up, also a little bit of coffee powder or Grinds would be DELISH! Appreciate it & good luck fellow baker queens & kings
4
jane
where is the butter jos original recipe has butterChelsea: Thanks for the feedback. Jo must have a couple of double chocolate brownie recipes - this one is from the All Things Nice book. Enjoy!
4
Theresa
Is this recipe usually made with no butter? I haven't made it yet because I'm unsure of the butter part. Looks yum though.CHELSEA: hi, this is a triple tested recipe - no butter needed.
5
#NAME?
hello this is gooodd
4
Unknown
it looks great but i haven't tried it yet. i am going to try it though
4
Unknown
THIS LOOKS DELICIOUS I'm so going to make this
4
sophie
Yummy
2
Unknown
amazing
5
Timothy Jimkins
They turned out very chewy, and my family and myself were very disappointed with this recipe. We knew there was something fishy as we stirred the mixture and noticed it had a off putting texture, but went along for fun, the end result was not what we expected and impossible to swallow, wouldn't recommend at all! Choking hazard to be aware of if you make these!!
1
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- 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
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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