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

• 200g butter
• ¾ cup cocoa
• 4 eggs
• 2 cups Chelsea White Sugar
• 1 tsp vanilla essence
• ¾ 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

• 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

• 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

• 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

• 150g butter
• 4 weetbix, crushed
• 1 cup flour
• 1 cup coconut
• ¾ cup Chelsea White Sugar
• 2 Tbsp cocoa
• 1 tsp vanilla essence
• 1 tsp baking powder

• 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
• ¼ cup cocoa
• 1 cup Chelsea White Sugar
• ¾ flour
• ½ cup chocolate bits
• 1 tsp baking powder
• Chelsea Icing Sugar to decorate 

• 1 Tbs soft salted butter
• 2 Tbs Chelsea Soft Brown Sugar
• ¼ tsp vanilla extract
• ½ tsp whole milk
• 3 Tbs flour
• 2 Tbs chocolate chips

• 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