April 23, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- 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
Grease a 20cm x 30cm lamington pan and line base and sides with baking paper, extending paper 2cm above pan edges.
Combine oats, flour, coconut and sugar in a large bowl.
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.
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.
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.
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.
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.
Lift Anzac brownie from pan and cut into pieces.
Tips & Variations
- 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.