Chocolate Brownie

Sponge Cake

• 125g butter, softened 
• 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
• 1 Tbsp butter (15g)
• 2 cups Chelsea Icing Sugar (300g)
• 1 cup cocoa powder (80g)
• 1/2 cup milk (125ml)
• 4 cups shredded or desiccated coconut (400g)

Filling (optional)

• 300ml cream
• 1/2 cup raspberry jam (160g)
• fresh or freeze-dried raspberries, to decorate (optional)

• ¾ cup Edmonds Standard Grade Flour
• ½ cup Edmonds Self Raising Flour
• 2 tsp ground ginger
• ¼ tsp Edmonds Baking Soda
• 75g butter, softened
• ⅔ cup Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup (tin)
• 2 eggs

Filling

• 125g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• 2 tsp Chelsea Golden Syrup (tin)

• 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

• 3 cups plain flour
• ½ cup cocoa powder
• 2 tsp baking soda
• 2 cups Chelsea White Sugar
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 Tbsp white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Milk Chocolate Ganache

• 200g milk cooking chocolate, chopped
• ⅓ cup cream

• 220g white chocolate melts
• 75g unsalted butter
• 90g Chelsea Soft Brown Sugar
• 115g Chelsea White Sugar
• Finely grated rind of one lemon
• 1 tsp vanilla paste (or essence)
• 3 free range eggs
• 90g standard flour
• ½ tsp baking powder
• ½ tsp salt
• 50g white chocolate bits

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

• 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

• 2¼ cups all-purpose flour
• ½ tsp baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar, lightly packed
• 1 tsp salt
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups (about 12oz) semisweet and/or milk chocolate chips

• 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

• 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

• 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

• 150g butter
• 185g dark chocolate melts
• 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