This delicious chocolate brownie slice is quick and easy to make. The rich chocolatey flavour and moist fudgy texture mean it’s always a popular choice. Unlike many brownies, this one also keeps well and retains its soft chewy texture for several days.
We spend most of our free time exploring the local and not so local area so I like a fairly robust slice to take in the picnic box. I hate it when we end up with only crumbs left by the time we get where we’re going.
This one is perfect for road trips and picnics while still packing a punch of intense chocolate flavour. At this time of year, there are many great hike and picnic options like the Lamington National Park, North Stradbroke Island and the beaches of Northern New South Wales. That means the first thing on my agenda is making sure the fridge and tins are stocked with easy picnic food.
I’ve had a bit of a hankering for brownies lately but while I love their chewy delectable goodness they are best eaten warm, or at least on the day they are made. They aren’t such a great option for filling up the cookie tins. This slice has that rich taste and slightly chewy texture and holds it for several days so they can be enjoyed in lunch boxes and with a sneaky coffee throughout the week.
Table of Contents
Making my rich chocolate brownie slice
I melt my butter on the stovetop in a large saucepan and that becomes my mixing bowl for the brownie. Allow the butter to cool a little before adding in the sugar and stirring to combine. Mix in the lightly whisked egg and vanilla paste before sifting in the flour, cocoa and baking powder. Once well mixed add the coconut and give a final mix.
Grease your slice tin then line with baking paper leaving an overlap on each side. This ‘sling’ will help you remove the slice from the pan to cut it once it is fully cooled.
I’m sure this slice would be good with any cocoa you have in the cupboard but I like to use a high quality unsweetened Dutch cocoa powder, it gives off that dark rich colour, aroma and intense dark chocolate flavour.
My current brand of choice is Equagold premium Dutch cocoa partly because it’s relatively easily available at my local deli but I find it a great option for a variety of uses from baking to hot chocolate drinks and even to add an extra depth of flavour and interest to chilli, I’ll agree it sounds a bit odd but try it, it really works.
Smooth the brownie mixture into the pan and bake for 25 minutes at 180 celcius. Close to the end of the bake time make the icing, it needs to be added when the brownie is hot from the oven.
Melt the butter for the icing in a small saucepan then sift in the cocoa and icing sugar. Boil a jug and slowly add 1-2 tablespoons of hot water. Add it slowly as a small splash makes a big difference. Mix until the icing is smooth.
Remove brownie from oven. You can test it’s cooked either by pressing lightly with your finger or inserting a toothpick that will come out clean.
Now quickly top with the icing and smooth it evenly over the top of the brownie with a spatula or palette knife. Leave to cool completely.
When totally cold, in warmer climates you might even want to give it 30 minutes in the fridge at the end, you should be able to lift if out whole by the paper lining. Cut into pieces and serve or store.
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Some other sweet treat ideas
Looking for a few other delicious and simple recipes, why not give these favourites a try:
Thursday 17th of December 2015
Perfect, you had me at 'fast'. I love how fudgey it looks, too.