1 cup traditional rolled oats
1 cup plain flour
1 cup desiccated coconut
¾ cup caster sugar
125g unsalted butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1 cup caster sugar
¾ cup plain flour
2 tablespoons cocoa powder
Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine oats, flour, coconut and sugar in a large bowl.
Melt butter and syrup in a small saucepan over a low heat. Dissolve soda in 1 tablespoon boiling water in a heatproof jug. Stir into butter mixture until frothy. Remove pan from heat.
Pour warm butter mixture over oat mixture. Stir until combined. Reserve ½ cup oat mixture. Press remaining mixture over base of prepared pan.
Cook in a moderately slow oven (160C) for 10 minutes. Remove.
Meanwhile, make brownie. Melt chocolate and butter in a large heatproof bowl sitting over a saucepan of simmering water, stirring until smooth. Remove bowl. Stir in sugar. Cool for 15 minutes.
Whisk in eggs, one at a time. Add combined sifted flour and cocoa. Stir until smooth. Pour over Anzac base in pan. Spread evenly. Scatter over reserved oat mixture.
Cook in a moderately slow oven (160C) for about 40 to 45 minutes, or until firm to touch in the centre, loosely covering with foil if starting to over-brown. Remove. Transfer pan to a wire rack to cool completely.
Lift Anzac brownie from pan. Cut into pieces.
TIP! Anzac brownie can be made up to one day ahead. Store in an airtight container at room temperature. In warm weather, store in the fridge.