Double Chocolate Anzac Recipe

Double Chocolate Anzac Recipe


If your heart sings at the thought of chewy, golden Anzac biscuits, prepare to fall in love with this layered slice. The oaty coconut biscuit base serves as the perfect canvas for a decadent brownie filling. And as if that's not enough, a crumble topping adds a delightful crunch, while a drizzle of dark chocolate takes it over the top. 

Double Chocolate Anzac Recipe


But take note, a little goes a long way with this heavenly treat. Slice into appropriately small slices and savour each bite, preferably in the company of loved ones with a comforting mug of your favourite tea. 

Double Chocolate Anzac Recipe


Here’s a few more reasons why you’ll love this double chocolate Anzac slice! 


  • Firstly, it's a thrifty delight, crafted from pantry and fridge staples that you likely already have on hand. 
  • Perfect for lunchbox treats or as a snack on the go, it's a hit with kids and adults alike. 
  • The slice freezes like a dream. Whip up a batch, stash it away in the freezer, and you've got instant bliss whenever the craving strikes.
  • Now, you might think this recipe sounds a tad complicated with its layers and steps, but fear not – it's as straightforward as can be. 
  • And let's not forget its visual appeal – prepare to impress yourself and anyone you might offer this slice to!

Double Chocolate Anzac Recipe

So, there you have it – the ultimate chocolate layered Anzac Slice. Let’s dive into the recipe shall we?

For the Anzac layers:

115g butter, chopped  
1/4 cup golden or maple syrup
1 cup regular flour
1/2 cup brown sugar 

1 cup wholegrain rolled oats 
1 cup coconut flakes 
1 tsp baking soda
1/2 tsp sea salt
100g chocolate (for drizzling at the end)

For the chocolate layer:

115g butter, roughly chopped 

150g chocolate, roughly chopped
1/2 cup sugar 
3 free range eggs 
1/4 cup cocoa powder 
3/4 cup regular flour 
Preheat the oven to 170°C. fan-bake, and line a slice tin with baking paper.
Place the butter and golden syrup in a small saucepan over low heat. Stir until melted then put aside to cool slightly.
In a large mixing bowl, combine the flour, sugar, oats, coconut flakes, baking soda and sea salt. Pour in the melted butter mixture and stir to combine. Press 2/3 of the mixture into the base of your prepared tin, then bake for 8-10 minutes, or until lightly golden. Pop the remaining Anzac mixture in the fridge while you make the chocolate layer.
Place the butter and chocolate in a small saucepan over low heat. Stir until melted then put aside to cool.
In a mixing bowl, whisk together the sugar, eggs, cocoa and flour, then pour in the melted chocolate mixture and whisk until smooth. Pour over the oat base, then sprinkle the remaining Anzac crumble on top. Bake for 30-35 minutes, or until nicely golden on top.
Allow to cool completely in the tin, before carefully lifting out and transferring to a chopping board. The slice will firm up as it cools. 
Melt the remaining chocolate over a double boiler, then drizzle over top of the slice.
Cut into small squares, and enjoy!
Makes about 16 slices. 

Double Chocolate Anzac Recipe



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