Step 1

Preheat oven to 180°C bake. Line an 18 x 28cm sponge roll tin with baking paper.

Step 2

Melt Tararua Butter in a saucepan large enough to mix all ingredients in. Mix in cocoa, remove from heat and stir in Chelsea White Sugar.

Step 3

Add eggs and mix well, then add vanilla essence. Sift in Edmonds Standard Grade Flour and Edmonds Baking Powder and mix to combine. Pour into prepared tin.

Step 4

Bake for 25-30 minutes or until brownie springs back when touched lightly.