Easy Microwave 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

• 1 cup Chelsea White Sugar (225g)
• 100g butter, melted
• 2 eggs
• 1 tsp vanilla essence
• 3/4 cup plain flour (113g)
• 1/4 cup cocoa powder (20g)
• 1 tsp baking powder

• 150g butter
• 200g milk chocolate melts
• 1 ½ cups Chelsea Dark Cane Sugar
• 2 tsp vanilla essence
• 3 eggs
• ½ cup walnuts, chopped
• ¾ cup plain flour
• 3 Tbsp cocoa

Icing 

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 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

• 25g butter
• 2 desertspoons cocoa
• ¼ cup Chelsea Golden Syrup
• 2 dessertspoons cornflour
• 3 dessertspoons water

• 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

• 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 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

• 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

• 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

• 1 cup Chelsea White Sugar
• 2 large eggs
• 1 tsp vanilla essence
• ½ tsp salt
• ½ cup melted butter
• ¾ cup all purpose flour
• ½ cup baking cocoa (cocoa powder)
• 1 cup chopped walnuts
• Chelsea Icing Sugar for sprinkling

• 100g butter
• 1 cup Chelsea White Sugar
• ¼ cup cocoa
• 2 eggs
• ¾ cup flour
• 1 tsp baking powder
• 1 cup chocolate melts
• ½ tsp Vanilla essence

• Chelsea Icing Sugar, to dust

• 100g butter
• 2 eggs
• 1 cup Chelsea White Sugar
• 1 tsp of vanilla essence
• 1 cup of flour
• 1 tsp of baking powder
• ¼ cup of cocoa
• Walnuts

Microwave Sponge

• 2 large eggs
• 1 vanilla bean, cut and scraped
• 40g Chelsea Caster Sugar
• 2g cocoa powder
• 15g plain flour

Brandy Snap

• 50g unsalted butter
• 50g plain flour
• 55g Chelsea Golden Syrup
• 125g Chelsea Icing Sugar

Raspberry Cream

• 200ml tub dollop cream
• 1 punnet fresh raspberries
• 2 tablespoons Chelsea Icing Sugar
• Lavender flowers