Ingredients
½ cup quick cooking oats
½ cup flaked coconut
½ cup plain flour
¼ tsp bicarbonate soda
½ cup brown sugar
⅓ cup butter
melted
20ml golden syrup
(1 tbsp)
60g butter
(1/4 cup)
115g dark chocolate
2 large eggs
at room temperature
⅔ cup caster sugar
(160g)
½ tsp pure vanilla extract
(1/2 tsp)
¾ cup plain flour
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 slice tin
- 1 baking paper
- 1 bowl
- 1 pan
- 1 whisk
- 1 spatula
Instructions
- 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.
- Press mixture into the tin and bake for 8-10 minutes. Remove and leave to cool in the pan.
- 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.
Notes
Tip
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.
Tip
The brownie is done when it has a shiny cracked appearance on top.
Tip
This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.
