Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks Anzac Brownie Slice.  (Recipe courtesy of Taste.com.au)

INGREDIENTS
1 1/4 cups plain flour
3/4 cup brown sugar
1 1/4 cups traditional rolled oats
3/4 cup moist coconut flakes
125g butter, chopped
1/4 cup golden syrup
1 tsp bicarbonate of soda
100g dark chocolate, melted
Brownie Filling
125g butter, chopped
150g dark chocolate, chopped
1 cup caster sugar
3 eggs
1/4 cup cocoa powder
3/4 cup plain flour

METHOD
Step 1  Preheat oven to 180C/160C fan-forced. Grease and line a 20cm x 30cm lamington pan, extending paper 5cm above all sides.
Step 2  Combine flour, sugar, oats and coconut in a large bowl. Place butter and golden syrup in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until mixture starts to bubble. Stir in bicarbonate of soda and 1 tablespoon water. Remove from heat.
Step 3  Add butter mixture to oat mixture. Stir to combine. Press 1/2 of the oat mixture into base of prepared pan. Bake for 10 minutes. Cool base 10 minutes. Freeze remaining oat mixture until required.
Step 4  Meanwhile, make Brownie Filling Stir butter and chocolate in a medium saucepan over medium heat for 5 minutes or until smooth. Remove from heat. Stir in sugar. Cool 5 minutes. Stir in eggs, cocoa and flour.
Step 5  Pour brownie filling over oat base in pan. Crumble reserved oat mixture into chunks. Sprinkle over top of brownie. Bake for 40 minutes or until a skewer inserted into centre comes out with a few moist crumbs clinging. Cool completely in pan. Drizzle with melted chocolate. Cut into squares. Serve.

Michael is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah cooks Anzac Brownie Slice.  (Recipe courtesy of Taste.com.au)
INGREDIENTS
<ul>
<li>1 1/4 cups plain flour</li>
<li>3/4 cup brown sugar</li>
<li>1 1/4 cups traditional rolled oats</li>
<li>3/4 cup moist coconut flakes</li>
<li>125g butter, chopped</li>
<li>1/4 cup golden syrup</li>
<li>1 tsp bicarbonate of soda</li>
<li>100g dark chocolate, melted</li>
<li>Brownie Filling</li>
<li>125g butter, chopped</li>
<li>150g <a href="https://www.taste.com.au/recipes/collections/dark-chocolate-recipes">dark chocolate</a>, chopped</li>
<li>1 cup caster sugar</li>
<li>3 eggs</li>
<li>1/4 cup cocoa powder</li>
<li>3/4 cup plain flour</li>
</ul>
METHOD
<ul>
<li><a>Step 1  </a>Preheat oven to 180C/160C fan-forced. Grease and line a 20cm x 30cm lamington pan, extending paper 5cm above all sides.</li>
<li><a>Step 2  </a>Combine flour, sugar, oats and coconut in a large bowl. Place butter and golden syrup in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until mixture starts to bubble. Stir in bicarbonate of soda and 1 tablespoon water. Remove from heat.</li>
<li><a>Step 3  </a>Add butter mixture to oat mixture. Stir to combine. Press 1/2 of the oat mixture into base of prepared pan. Bake for 10 minutes. Cool base 10 minutes. Freeze remaining oat mixture until required.</li>
<li><a>Step 4  </a>Meanwhile, make Brownie Filling Stir butter and chocolate in a medium saucepan over medium heat for 5 minutes or until smooth. Remove from heat. Stir in sugar. Cool 5 minutes. Stir in eggs, cocoa and flour.</li>
<li><a>Step 5  </a>Pour brownie filling over oat base in pan. Crumble reserved oat mixture into chunks. Sprinkle over top of brownie. Bake for 40 minutes or until a skewer inserted into centre comes out with a few moist crumbs clinging. Cool completely in pan. Drizzle with melted chocolate. Cut into squares. Serve.</li>
</ul>

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

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