Australian Chocolate Slice

This Australian Chocolate Slice is a beloved “tuckshop” classic, famous for its chewy, coconut-flecked base and smooth cocoa glaze. The texture is somewhere between a brownie and a shortbread, with the desiccated coconut providing a distinct tropical nuttiness that is iconic in Australian baking. Pouring the icing over the base while it’s still hot ensures a perfectly smooth, professional-looking finish.

Australian Chocolate Slice

Ingredients:

How to Make Australian Chocolate Slice:

Step 1: Prep the Pan: Preheat your oven to 325°F. Line a 9×9-inch baking dish with parchment paper, leaving a slight overhang on the sides. Lightly grease the parchment to ensure the bars release easily.

Step 2: Mix the Base: In a medium bowl, whisk together the flour, coconut, brown sugar, and cocoa powder. Add the 2/3 cup of melted butter, egg, and vanilla. Stir until just combined; the mixture will be thick and slightly crumbly.

Step 3: Press and Bake: Transfer the mixture to your prepared dish. Use the back of a spoon or a flat measuring cup to press it into a firm, even layer. Bake for 20/23 minutes or until the center is set.

Step 4: Whisk the Hot Icing: When the bars have about 5 minutes left in the oven, prepare the icing. Sift the powdered sugar and cocoa powder into a bowl (sifting is key to avoiding lumps). Stir in the 3 tablespoons of melted butter and 1 1/2 tablespoons of boiling water until the glaze is glossy and smooth.

Step 5: Glaze and Cool: Immediately after removing the bars from the oven, pour the icing over the hot base. Quickly spread it to the edges with a spatula. The heat from the bars will help the icing level out into a mirror-like finish.

Step 6: Set and Slice: Allow the slice to cool completely at room temperature. For the cleanest cuts, wait until the icing is fully firm before lifting the parchment out and slicing into squares.