Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Anzac Brownie Slice.  (Recipe courtesy of Taste.com.au)

INGREDIENTS

• 1 1/4 cups plain flour
• 3/4 cup brown sugar
• 1 1/4 cups traditional rolled oats
• 3/4 cup moist coconut flakes
• 125g butter, chopped
• 1/4 cup golden syrup
• 1 tsp bicarbonate of soda
• 100g dark chocolate, melted
• Brownie Filling
• 125g butter, chopped
• 150g dark chocolate, chopped
• 1 cup caster sugar
• 3 eggs
• 1/4 cup cocoa powder
• 3/4 cup plain flour

METHOD

• Step 1  Preheat oven to 180C/160C fan-forced. Grease and line a 20cm x 30cm lamington pan, extending paper 5cm above all sides.
• Step 2  Combine flour, sugar, oats and coconut in a large bowl. Place butter and golden syrup in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until mixture starts to bubble. Stir in bicarbonate of soda and 1 tablespoon water. Remove from heat.
• Step 3  Add butter mixture to oat mixture. Stir to combine. Press 1/2 of the oat mixture into base of prepared pan. Bake for 10 minutes. Cool base 10 minutes. Freeze remaining oat mixture until required.
• Step 4  Meanwhile, make Brownie Filling Stir butter and chocolate in a medium saucepan over medium heat for 5 minutes or until smooth. Remove from heat. Stir in sugar. Cool 5 minutes. Stir in eggs, cocoa and flour.
• Step 5  Pour brownie filling over oat base in pan. Crumble reserved oat mixture into chunks. Sprinkle over top of brownie. Bake for 40 minutes or until a skewer inserted into centre comes out with a few moist crumbs clinging. Cool completely in pan. Drizzle with melted chocolate. Cut into squares. Serve.

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