Thursday, April 25, 2013

RECIPE: Anzac Brownies


For the Anzac base:
½ cup quick oats
½ cup sweetened flaked coconut
½ cup all-purpose flour
½ cup light brown sugar
¼ tsp baking soda
¼ tsp salt
1/3 cup unsalted butter, melted
1 tbsp golden syrup

For the brownie layer:
¼ cup unsalted butter
115 g/4 oz dark chocolate 
2 large eggs, at room temperature
2/3 cup caster sugar
½ tsp pure vanilla extract
1/8 tsp salt
¼ cup all purpose flour


Preheat your oven to 350 degrees F/180 degrees C and line an 8x10-inch or 9x9-inch baking pan with parchment paper leaving a 2-inch over hang at each end.

Mix together all ingredients for the Anzac base and press evenly into prepared pan. Bake until lightly golden, about 8-10 minutes. Remove from oven and let cool while you make the brownie layer. Reduce oven temperature to 325 degrees F/160 degrees C.

Melt together butter and chocolate until smooth and set aside. In a large bowl, whisk together eggs, sugar, vanilla and salt until smooth. Whisk in warm chocolate mixture. Sprinkle flour over the top and stir it in until combined. Pour brownie batter over Anzac layer and bake until shiny and slightly cracked on top, 15-20 minutes longer. Transfer pan to a wire rack and let cool completely before cutting into squares.

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