Created by ImPat on April 23, 2020
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.