Why not give those ANZAC Cookies a special twist?

For the biscuit base:

  • 1/2 cup unsalted butter (125 g)
  • 3/4 cup raw sugar (150 g)
  • 1/4 cup golden syrup (60 ml)
  • 1 tsp bi-carb soda
  • 2 Tbsp water
  • 1 1/2 cups rolled oats (150 g)
  • 1 1/2 cups shredded coconut (100 g)
  • 1 cup plain flour (125 g)
  • 1/4 tsp sea salt

For the brownie:

  • 1/2 cup unsalted butter (125 g)
  • 1 cup raw sugar (200 g)
  • 1/2 cup cocoa powder (50 g)
  • 2 eggs
  • 1 Tbsp milk
  • 1 tsp vanilla
  • 1 cup plain flour (125g)
  • 1 tsp baking powder
  • 1/2 tsp sea salt


1. Oil or butter a 23 x 33 cm tin (it also works on a regular baking tray, the brownies will just be flatter or use a round cake tin). 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 – 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.
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.
4. Now 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.
5. Add milk, eggs, vanilla and salt to the chocolate mixture and stir vigorously until shiny.
Add flour, baking powder and salt, stir once again until thick and smooth.
6. Remove base from oven, pour brownie batter over the golden biscuit layer and spread evenly. Crumble reserved biscuit dough over the top.
7. Return pan to oven and bake a further 12 minutes, until the biscuit topping is golden and the brownie is puffed in the centre.
8. Cool in pan for a minimum of 30 minutes. Move brownie to a rack and cool completely before slicing into bars.

Enjoy! 🙂