I made these by accident last week for ANZAC Day – my husband loves the normal cookies but to cut corners and save time I decided to make a slice. I had a big bag of chocolate chips left over from the girls birthday cake (made the week before) so I thought it might be extra yummy to stir those through the mix…unfortunately the mix hadn’t cooled enough and the chips all melted – but as fortune had it, into a delicious fudgy, chewy, sticky slab that turned into these ANZAC brownies.
1 cup plain flour
1 cup rolled oats
1 cup brown sugar
1/2 cup desiccated coconut
125g nuttelex or other vegan butter
1/4 cup rice palm syrup
1/2 tsp bicarb soda
200g vegan dark chocolate chips
Preheat oven to 180C or 160C fan.
Combine the flour, oats, sugar and coconut in a bowl.
Combine the butter, sugar and rice palm syrup in a saucepan and gently heat, stirring occasionally, until melted and smooth (I just did this in the thermomix on speed 2 at 60C for about 5 mins).
Stir in the bicarbonate soda, add to the flour mixture and stir to combine.
Stir through the choc chips until mostly melted. Press into the base of a baking-paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan).
Bake 25-30 minutes or until still soft to touch on top but set (slice will harden upon cooling). Leave to cool 10 minutes in the pan then remove and cool completely on a wire rack. Cut into 24 squares and store in an airtight container.