Anzac Brownie Slice

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This Anzac Brownie Slice is next level good! With lots of Anzac recipe inspiration already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac recipes.

My very first recipe from six years ago, the epically popular Nourishing Anzac bikkie has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks…something for everyone.

I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours, nut butters and nut meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.

Anzac Brownie Slice

This Anzac Brownie Slice is a delicious, healthy, chocolatey twist on the Anzac classic. Includes variations for dairy, gluten-free and vegan (and a thermomix method too).

Anzac

150 g butter or coconut oil, (melted)115 g (⅓ cup) sweetener (rice malt, maple syrup or honey)¾ teaspoon bicarbonate soda180 g (1½) cups nut meal or wholemeal spelt flour75 g (¾ cup) desiccated coconut180 g (2 cups) rolled oats

Brownie

30 g (¼ cup) cacao or un-sweetened Dutch process cocoa250 g (1 cup) nut butter170 g (½ cup) sweetener (rice malt, maple syrup or honey)40 g (⅓ cup) nut meal or wholemeal spelt flour1 teaspoon bicarbonate sodaPinch sea salt

Drizzle

100g dark chocolate (optional) broken into piecesIf there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare)Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.Mix in the bicarbonate of soda.Add the rest of the ingredients and mix well to combine.

Brownie

In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.

It forms a sticky dough (not a pourable cake batter).

Drizzle (optional)

Start this once the slice is cooled completely.

Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.

Assemble

Press half the Anzac mixture firmly into the base of the tin. Set the other half aside.Top with the brownie mixture and press this across to cover the biscuit base.Finish with the rest of the Anzac mixture.

Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.

Allow to cool, refrigerate and then drizzle over the melted chocolate.

Cut into portions right out of the fridge (you’ll get nice neat slices if cut when chilled).

Thermomix

Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.Melt the butter, temp 90, 1 minute, speed 4 or until melted.Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.Set the Anzac dough aside.Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.Assemble as above.

Storage

Store in an airtight container (if it was warm weather, I’d keep it in the fridge)and it can definitely be frozen too.

Adjust the sweetness

I personally make this with rice malt syrup and I think it’s perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).

Gluten-free

Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.

Dairy-free and vegan

Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).

Fructose friendly

Choose rice malt as your sweetener.

Nut-free

Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.

Coconut-free

Choose butter as your fat and replace the desiccated coconut with more nut meal or flour. 

 

I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!

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