Brown Stuff Chocolate Slice Don T Be Put Off By The Name Recipes

Steps:

• Cream the butter and sugar.
• Add the egg.
• Add the dry ingredients and mix well.
• Bake in a sponge roll tin (approx 25cm x 40cm) for 20 minutes at 190°C (375°F).
• To make the topping: melt the butter then add the dry ingredients and mix well until combined.
• While still hot, ice/ glaze with topping mixture.
• The amount of icing sugar often seems to depend on the humidity of the season -- but also who in our household is making it. Some of us like a thicker layer of icing than others! You need just enough to make it nice and spreadable.:).
• Note: My sponge roll tin is a very very old one from my grandmother. It seems a funny size compared with my other metric sized ones. It doesn't really matter if your baking pan is a little bigger or smaller, everything should still turn out fine.:).

Steps:

• Line an 18cm x 28cm slab pan with baking paper.
• Melt butter and syrup in a saucepan on medium, stir in raisins and sugar, bring to boil, remove from heat, cool slightly and whisk in egg.
• In a large bowl, combine chocolate biscuits, pecans and 75g chocolate, stir in melted butter mixture.
• Press firmly into prepared pan, chill for 30 minutes or until firm.
• Make topping my melting 150g dark chocolate and copha in a saucepan on low, until melted and smooth.
• Spread over cold slice, chill until firm.
• Cut into squares and serve with coffee or tea.

Steps:

• Mix together all the dry ingredients in a bowl.
• Add the vanilla to the melted butter and add to the dry mixture.
• Press into a greased sponge roll/slice tin and bake for 25mins at 180'C.
• Ice with your favourite chocolate icing.

Steps:

• Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
• Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
• Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
• To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
• place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
• To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
• Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
• To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
• This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.