Anzac Brownie

Prep Time
Cook Time
1h 15m
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original is 18 servings


  • Serving Size: 1 (119 g)
  • Calories 430.4
  • Total Fat - 25.2 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 190.1 mg
  • Sodium - 135.1 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 3.7 g
  • Sugars - 26.1 g
  • Protein - 9.3 g
  • Calcium - 44 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Grease a 20cm x 30cm lamington pan and line base and sides with baking paper, extending paper 2cm above pan edges.

Step 2

Combine oats, flour, coconut and sugar in a large bowl.

Step 3

Melt butter and syrup in a small saucepan over a low heat and dissolve soda in 1 tablespoon boiling water in a heatproof jug and stir into butter mixture until frothy and then remove pan from heat.

Step 4

Pour warm butter mixture over oat mixture and stir until combined and reserve 1/2 cup of the oat mixture and then press remaining mixture over base of prepared pan. and then cook in a moderately slow oven (160C) for 10 minutes and remove.

Step 5

Meanwhile, make brownie - melt chocolate and butter in a large heatproof bowl sitting over a saucepan of simmering water, stirring until smooth and then remove bowl and stir in sugar and then let cool for 15 minutes.

Step 6

Whisk in eggs, one at a time and add combined sifted flour and cocoa and stir until smooth and then pour over Anzac base in pan and spread evenly and scatter over reserved oat mixture.

Step 7

Cook in a moderately slow oven (160C) for about 40 to 45 minutes, or until firm to touch in the centre, loosely covering with foil if starting to over-brown, remove. and transfer pan to a wire rack to cool completely.

Step 8

Lift Anzac brownie from pan and cut into pieces.


  • TIP! Anzac brownie can be made up to one day ahead. Store in an airtight container at room temperature. In warm weather, store in the fridge.

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