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Chelsea's Best Brownie

Name: Chelsea's Best Brownie
Prep time: 15 min
Cook time: 20 min
Yield: 18
Ingredients: 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

3.4

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

Not quite a cookie, but not yet a cake, there's something so satisfying about a brownie. Try our best brownie recipe.

Slices

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Ingredients
Method

Ingredients

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

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

Dark Cane Sugar

A moist, dark brown sugar...

details

Icing Sugar

Icing sugar can also be...

details

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Reviews

22

What did you think of this recipe?

Jenny

Disappointing

Stella

It was absolutely delicious! Though it was more of a cake texture, tastes exactly like a brownie! would recommend!

Paula Whyte

The best brownie recipe ever. Total hit with work mates !!!!

Annette

Very disappointing was very sponge like and lacked a chocolate flavor

Sarah

So easy to make! Smells devine when it's baking too!!

disapponinting

verry good

Like a cake. Very disappointing! I thought that it would be more like a brownie! Gosh I think use a different recipe!

April

I personally like my brownies more cakey than fudgey. And this fits that...

Pimewi

First time making brownies. Best brownies I have ever tasted. Easy to make.

really yum

Best brownie ever.

Method

Preheat oven to 180°C bake (160°C fan-forced). Grease and line the base of an 18cm x 28cm tin with baking paper.

Melt the Tararua Butter and chocolate in a large bowl set over a saucepan of simmering water, stirring until smooth and glossy. Add the Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, cocoa and vanilla and stir to combine.

Add the eggs one at a time, beating well after each addition. Mix in the Edmonds Self Raising Flour, pecans (optional) and salt until combined.

Pour into the prepared tin and bake for 20-25 minutes (the centre should be quite fudgy and dense and should stick to a testing skewer).

Cool in the tin then cut into bite size pieces. Dust with Chelsea Icing Sugar before serving.