Soft Brown Sugar
This popular sugar is used...
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Slices
Mike's Chocolate Brownies
10 mins
20 mins
Easy
16
This brown sugar brownie is a rich, indulgent treat that’s packed with gooey chocolate chips and crunchy walnuts. The brown sugar gives it a deeper, caramel-like flavour that complements the chocolate perfectly, creating a melt-in-your-mouth experience. The walnuts add a lovely crunch, balancing the sweetness of the brownie. Simple to make and perfect for any occasion, it’s a deliciously satisfying bake that’s sure to become a favourite in your kitchen. Enjoy it with a hot drink or as a sweet snack anytime!
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- Ingredients
- Method
Ingredients
- 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
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
Preheat oven to 180°C. : Grease a 30 x 20 cm tin. Put butter and cocoa in a big saucepan, gently melt not boil.
Add Chelsea Soft Brown Sugar and vanilla, stir really well.
Take off the heat, sift in the flour. Stir. Add eggs, beat them in really well.
Add chopped walnuts and chocolate chips, stir in. Spread evenly in tin.
Bake 20 - 25 minutes.
When cool, dust with Chelsea Icing Sugar.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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- 250g butter
- ½ cup cocoa powder
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- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
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- 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
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- 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
ingredients
- 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
ingredients
- 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
ingredients
- 1 cup Chelsea White Sugar
- 1 tsp vanilla essence
- ½ cup cocoa powder
- ½ tsp baking powder
- ½ cup butter
- 2 eggs
- ⅔ cup flour
- Optional ½ cup walnuts and/or
- 1 cup chocolate chips
ingredients
- 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)
ingredients
- 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
ingredients
- 100g butter
- 50g cooking chocolate
- 1 cup Chelsea White Sugar
- 2 eggs
- ½ tsp vanilla essence
- ¼ cup plain flour
- ¼ tsp salt
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- 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
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- 125g butter
- 120g chocolate chips
- 2 eggs
- 1 cup Chelsea Caster Sugar
- 100g flour
- 125g walnuts/or other nut
- Chelsea Icing sugar to dust
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- 200g dark chocolate, roughly chopped
- 150g butter
- 3 eggs
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- 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
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- ¾ cup cocoa
- 1¼ cup Chelsea Caster Sugar
- ½ cup self raising flour
- 150g Butter, melted
- 3 eggs
- 1 tsp vanilla essence
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- 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
ingredients
- 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
ingredients
- 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
ingredients
- 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
ingredients
- 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
learn about baking
How to Choose SugarFor Baking?
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