Oat Choc Brownies


Anzac biscuit brownie recipe

Anzac biscuit brownie recipe

Anzac biscuit brownie recipe

This delicious slice combines chewy golden oat biscuits with rich chocolate brownies for a new twist on a classic treat.


For the biscuit base:

For the brownie:


  1. Spray a 23 x 33 cm tin with oil and place a single strip of baking paper across the base and over the two long sides. Preheat oven to 180°C.

  2. To make the biscuit layer, combine butter, sugar and golden syrup in a large saucepan over medium-high heat. Stir until butter is melted and mixture is smooth – then remove from heat.

  3. Combine bi-carb and water in a small dish, add to pan with the hot butter mixture and quickly stir as it foams. Add oats, shredded coconut, flour and salt, and mix well.

  4. Reserve 1/2 cup biscuit dough for the top of the slice. Tip remaining dough into the prepared pan and spread evenly across the base. Bake 10 minutes.

  5. While the base is baking prepare the brownie layer. Melt butter in a large saucepan over medium heat. Remove pan from the stove, immediately add sugar and cocoa powder to the hot butter and stir well.

  6. Add milk, eggs, vanilla and salt to the chocolate mixture and stir vigorously until shiny.

  7. Add flour, baking powder and salt, stir once again until thick and smooth.

  8. Remove base from oven, pour brownie batter over the golden biscuit layer and spread evenly. Crumble reserved biscuit dough over the top.

  9. Return pan to oven and bake a further 12 minutes, until the biscuit topping is golden and the brownie is puffed in the centre.

  10. Cool in pan for a minimum of 30 minutes. Move brownie to a rack and cool completely before slicing into bars.


  • Raw sugar gives the slice an added caramel note, you can substitute an equal quantity of granulated white sugar instead.

Prep Time: 15 minutes.
Cook Time: 22 minutes.
Serves: 18 - 24.

Recipe and Photography by Jennifer Jenner of 84thand3rd.com