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Anzac brownie slice
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulgent slice with buttery oat base, rich chocolate brownie layer.
Ingredients:
  • 312.50 ml plain flour
  • 135.00 gm brown sugar
  • 125.00 gm traditional rolled oats
  • 41.25 gm moist coconut flakes
  • 250.00g butter, chopped
  • 83.75 gm golden syrup
  • 2.50 gm bicarbonate of soda
  • 100g dark chocolate, melted
  • 150g dark chocolate, chopped
  • 215.00 gm caster sugar
  • 32.50 gm cocoa powder
  • 187.50 ml plain flour
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line a 20cm x 30cm lamington pan with parchment paper, leaving a 5cm overhang on all sides.
  • In a large bowl, mix together flour, sugar, oats, and coconut. In a small saucepan over medium-low heat, melt butter and golden syrup together. Stir constantly for 3 minutes until mixture begins to bubble. Add bicarbonate of soda and 1 tablespoon water, then remove from heat.
  • Combine the butter mixture with the oat mixture, stirring well. Press half of the oat mixture into the base of the prepared pan and bake for 10 minutes. Allow the base to cool for 10 minutes, then freeze the remaining oat mixture until needed.
  • While you wait, prepare the Brownie Filling by melting butter and chocolate together in a medium saucepan over medium heat until smooth. Remove from heat and stir in sugar. Let it cool for 5 minutes, then mix in the eggs, cocoa, and flour.
  • Spread the brownie filling over the oat base in the pan, then crumble the reserved oat mixture into chunks and sprinkle it over the top of the brownie. Bake for 40 minutes or until a skewer inserted into the center comes out with a few moist crumbs clinging. Let it cool completely in the pan, then drizzle with melted chocolate, cut into squares, and serve.

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