In Australia where I live, ‘Chocolate Slice’ means this type, ‘Chocolate & Coconut Slice’. It’s very popular and quite easy to make. Many people have their own recipes, and this is mine. You don’t need to weigh ingredients. Just mix ingredients and bake, and impress your friends and colleagues.


Cake Tin

34cm x 20cm Brownie Pan *OR similar size Square Pan

Ingredients

Cookie Base
125g Butter *melted
1/2 cup Brown Sugar
1 Egg
1 teaspoon Vanilla Extract
2 tablespoons Cocoa Powder
1 cup Plain Flour
1/4 teaspoon Baking Powder
1 cup Desiccated Coconut

Chocolate Icing & Topping
1 & 1/2 cups (180g) Icing Sugar
3 tablespoons Cocoa Powder
30g Butter *melted
2 tablespoons Hot Water *plus extra
Desiccated Coconut

Method
  1. Preheat oven to 170℃. Line a brownie pan or similar size square pan with baking paper.
  2. Mix melted Butter and Brown Sugar until smooth, add Egg and Vanilla, and mix well. Add Cocoa Powder, Flour, Baking Powder and Desiccated Coconut, and mix well. The mixture is very thick and similar to a cookie dough.
  3. Spread the mixture in the prepared pan evenly. *Note: Using a sheet of plastic food wrap, you can do this process using your hand easily.
  4. Bake for 20 minutes OR until cooked through. Set aside and cool completely.
  5. To make Chocolate Icing, mix Icing Sugar, Cocoa Powder, melted Butter and Hot Water in a mixing bowl. If the Icing is not soft enough to spread, add a very small amount of extra Hot Water to make it soft. *Note: If it became too soft, add extra Icing Sugar.
  6. Spread the Icing on the cooled base and sprinkle with some Desiccated Coconut. When the Icing is firm, cut into desired size. Today I cut into 24 pieces.