Dark Chocolate Brownie

• 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

• 110g butter
• 1 cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1½ tsp vanilla essence
• 3 eggs
• ¾ cup gluten free flour
• ½ cup gluten free cocoa powder
• ½ tsp gluten free baking powder
• ½ cup walnuts or pecans, roughly chopped (optional)

Icing (optional)

• Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar

• 115g butter
• 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

• 125g butter
• ¼ cup cocoa
• 1 cup Chelsea White Sugar
• 2 eggs
• 1 tsp vanilla essence
• ½ cup coconut
• ½ cup flour
• ½ tsp baking powder
• Chelsea Icing Sugar to dust

• 150g Butter
• 80g (1 Cup) Cocoa
• 4 Eggs
• 420g (2 Cups) Chelsea White Sugar
• 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
• 110g ( ¾ Cup) Plain Flour
• 1 tsp Baking Powder
• Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
• Frozen Raspberries (don't defrost)

• 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

• 100g butter
• 2 eggs
• ¼ cup cocoa
• 1 cup Chelsea White Sugar
• ¾ flour
• ½ cup chocolate bits
• 1 tsp baking powder
• Chelsea Icing Sugar to decorate 

• 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

• 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

• 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 

• 180 grams unsalted butter
• 180 grams dark chocolate
• 3 eggs
• 165 grams (¾ cup) Chelsea Organic Coconut Sugar
• ½ teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 225 grams (1 ½ cups) plain flour
• 1 teaspoon salt
• 255 grams (1 ⅓ cups) chocolate buttons

• 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

• 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)

• 1x 380 gram can store-bought caramel filling
• ⅓ cup (80ml) cream
• 200 grams dark chocolate, chopped
• 60 grams butter
• 3 eggs
• ½ cup Chelsea Soft Brown Sugar
• 1 teaspoon vanilla
• ½ cup ground almonds
• Cocoa, for dusting

• 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