This is not a health food. But it’s a delicious comfort food, easy to make and requires minimal skill and equipment. Serve it with ice cream as a dessert or sneak pieces to much on as is.

This is reminiscent of a blondie crossed with an Anzac slice so if you’re into those two things you’ll be delighted with this.

I first made it to use up leftover plain milk chocolate eggs, I’m apparently a weirdo who can totally resist plain milk chocolate?! Once it’s in a baked good like this though, there’s no stopping me. That said, after retesting with dark chocolate I decided that it’s even better with dark thus the recipe title. But use what you have on hand!

This would be a perfect recipe to cook with kids as there’s minimal equipment required and other than melting butter no dangerous steps!

It might sink a little bit after you remove it from the oven but this is good as it helps create a cracked top and that chewy exterior.

Makes approx 18 small squares.

Ingredients

1/2 cup flour

1 cup oats

Pinch of salt

1/4 tsp baking soda

1/2 tsp baking powder

1/2 cup shredded coconut

1 tsp cinnamon

85g butter

1 tsp vanilla extract

2/3 cup brown sugar

1 egg

3/4 cup chocolate bits of choice

Directions

Preheat oven to 180 degrees Celsius. Line a brownie pan or an approx 13 x 23cm loaf pan with baking paper. If you use a bigger pan it will be thinner and you will need to cook for less time.

Place the butter in a large heat proof bowl and either microwave or melt over a pot of simmering water. When almost completely melted take it off the heat and stir to finish melting. Allow to cool for a couple of minutes while you complete the next step.

In a medium bowl, use a fork to mix together the flour, oats, baking powder, baking soda, salt and coconut.

Add sugar to the melted butter and whisk to combine, add an egg and whisk to completely combine.

Stir the dry ingredients into the wet until well combined then fold through the chocolate. Pour into your prepared baking dish and smooth the top to make sure it’s an even thickness.

Transfer to your preheated oven and cook for 15-20 minutes until golden and set on top but still gooey when tested with a skewer.

Cool in the tin for 5 minutes then transfer to a wire rock. Cut once it has cooled to room temperature. It should be crispy on the edges and a little gooey inside. This will become chewiness once they’ve completely cooled.

HH. x