Easy Chocolate Slice Recipe

Square pieces of chocolate slice sprinkled with coconut sitting on a white plate with a small bottle of milk.

This easy chocolate slice recipe is soft and chewy, with a rich and moist chocolate and coconut base with chocolate frosting on top and then sprinkled with extra coconut.

Course Sweet Treat

Cuisine International

Total Time 35

Servings

Calories 226kcal

Author Lee-Ann Grace

Ingredients

150 g salted butter melted and slightly cooled
200 g light brown sugar
2 teaspoon vanilla extract
1 egg
75 g plain flour (all-purpose)
50 g self-raising flour (self-rising) see my notes for substitute
2 tablespoon Dutch-processed cocoa powder see my notes
45 g desiccated coconut

Chocolate Icing

230 g icing sugar (confectioners sugar)
3 tablespoon Dutch-processed cocoa powder
30 g salted butter
2 tablespoon boiling water
1 tablespoon desiccated coconut for sprinkling on top

Metric - US customary

Instructions

Preheat oven to 160c.
Grease and line a 20cm (8") square baking pan with baking paper and set aside.
Place melted butter, light brown sugar, egg and vanilla in a large bowl, then mix to combine.
150 g salted butter, 200 g light brown sugar, 2 teaspoon vanilla extract, 1 egg
Add plain flour, self-raising flour, cocoa powder and desiccated coconut and mix to combine.
75 g plain flour (all-purpose), 50 g self-raising flour (self-rising), 2 tablespoon Dutch-processed cocoa powder, 45 g desiccated coconut
Tip base mixture into the prepared tin, smooth out into an even layer and bake for 20 - 25 minutes or until firm.

Chocolate Icing

To make the icing, add icing sugar and extra cocoa powder to a bowl.
230 g icing sugar (confectioners sugar), 3 tablespoon Dutch-processed cocoa powder, 30 g salted butter, 2 tablespoon boiling water
Add butter and boiling water then stir until smooth and combined.
Spread icing over the base, sprinkle extra coconut over the top then place in the fridge to set before slicing into squares.
1 tablespoon desiccated coconut

Video

Notes

To make your own self-raising (self-rising) flour for this recipe, sift together 50g of plain flour with ⅔ of a teaspoon of baking powder.
Dutch-processed cocoa powder tastes smoother and richer than regular cocoa powder. I find that in baked goods it tastes more like actual chocolate rather than just cocoa powder.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition