• 250g butter
  • ½ cup cocoa
  • 1 ½ cups Chelsea White Sugar
  • 4 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp vanilla essence


  1. Preheat oven to 180°C bake. Line an 18 x 28cm sponge roll tin with baking paper.
  2. Melt butter in a saucepan large enough to mix all ingredients in. Mix in cocoa, remove from heat and stir in Chelsea White Sugar.
  3. Add eggs and mix well, then add vanilla essence. Sift in flour and baking powder and mix to combine. Pour into prepared tin.
  4. Bake for 25-30 minutes or until brownie springs back when touched lightly.

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