Anzac brownies

Anzac brownies





  • 1/2 cup quick cooking oats
  • 1/2 cup flaked coconut
  • 1/2 cup plain flour
  • 1/4 tsp bicarbonate soda
  • 1/2 cup brown sugar
  • 1/3 cup butter, melted
  • 20ml (1 tbsp) golden syrup


  • 60g (1/4 cup) butter
  • 115g dark chocolate
  • 2 large eggs, at room temperature
  • 2/3 cup (160g) caster sugar
  • 2.5ml (1/2 tsp) pure vanilla extract
  • 3/4 cup plain flour


Step 1. Preheat oven to 180°C conventional (160°C fan-forced). Line a slice tin with baking paper and set aside. In a bowl, combine the oats, coconut, plain flour, bicarbonate soda, butter and golden syrup.

Step 2. Press mixture into the tin and bake for 8-10 minutes. Remove and leave to cool in the pan.

Step 3. Reduce the oven temperature to 160°C conventional (140° C fan-forced). In a pan, melt the butter and chocolate together over a low heat. Remove from heat to and leave to cool. In a bowl whisk together the eggs, sugar and vanilla and then whisk in the chocolate mixture. Fold in flour with a spatula. Pour brownie mixture over Anzac biscuit layer. Return to the oven and bake for 15-20 minutes. Remove from oven and leave to cool entirely before slicing.

Anzac brownie

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Serving Suggestions


  • Instead of using a pan, you could melt the butter in a cup in the microwave for 1 minute on high, sit the chocolate in it for a minute and then stir.
  • The brownie is done when it has a shiny cracked appearance on top.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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