These Anzac Brownie Bars are a combination of chewy Anzac biscuit, and fudgy chocolate brownie. They are super easy to make, and a fun twist on a classic.
Hi hi! Just popping in to share this recipe for Anzac Biscuit brownie bars! This recipe is a mash up of my Anzac biscuit recipe, which is super popular on my baking blog, topped with a layer of my super fudgy homemade brownie.
This recipe came about when I was trying to make a 'brittle' version of my Anzac biscuit recipe, but couldn't get them to where I wanted. I baked them into a pan, and the recipe was *fine*, but just needed something.
So, to combat this, I popped a thin layer of my brownie batter on the top, and this turned out to be a very, very good decision. The chewy Anzac biscuit base is the perfect textural contrast to the fudgy brownie top.
If you would like another great classic New Zealand recipe (and a way to use up golden syrup), check out my ginger crunch recipe!
How to make Anzac Brownie Bars
These Anzac Brownie Bars are super easy to make - there are two components, but I promise that the extra work is so, so worth it.
You end up with a super chewy Anzac biscuit base, topped with a fudgy, crinkle top brownie layer, which just compliment each other so, so well. This recipe makes 20 large servings or 30 smaller ones.
You can easily break up the workload if you need to too. Here's how I make them:
- Make the Anzac biscuit base. This is essentially my Anzac biscuit recipe, pressed into a pan, and baked until it is nearly done - remember that it is going to go back into the oven when you add the brownie layer.
- Cool the base. It is important to let the Anzac biscuit layer cool completely before adding the brownie layer. It is quite thin so this won't take too long, but you can place the pan onto a cooling rack to speed this up too to make sure there is air underneath. This can also be done up to a day ahead.
- Make the brownie layer. This is my super easy brownie recipe (with the proportions I use for my cheesecake brownies so a little thinner than the classic). Pour the batter over the chilled Anzac biscuit base, and bake until just done. It is important not to over bake so that they do not dry out.
- Leave to cool. This recipe, to me, works best if you leave it to cool and chill completely - it certainly makes it easier to cut, but I love how fudgy the brownie layer is when chilled.
Using Golden Syrup in baking
You will notice that this recipe uses Golden Syrup - which is a sugar cane based syrup, similar in consistency to corn syrup but with a completely different taste - it has a toasty flavour and is one of my favourite things to use in recipes.
The role of golden syrup in Anzac biscuits is to provide that chewy and toasty flavour. If you cannot find golden syrup, you can use honey instead. I used to get my golden syrup online when I was in the US - if you have some that needs using up, check out my golden syrup recipes!
How to cut Brownies Cleanly
While these also have the Anzac biscuit base, the thin layer of fudgy brownie on top can be a little messy to cut - unless you chill it, and then you will be fine.
I like to wait until the brownies have cooled slightly, then pop them in the fridge until cooled completely (if you are worried about them being too warm on the fridge shelf, I place a small oven rack in the fridge too just to protect it)
My Top Brownie Tips
- Get all my tips and tricks on how to get the perfect crinkly brownie top in my fudgy homemade brownie recipe.
- Plus, follow this easy Instagram video tutorial to cleanly cut homemade brownies!
Can Anzac Brownie Bars be made ahead of time?
These bars have two separate components, and the base needs to cool before the topping can be added so that it bakes up evenly and is nice and flat.
If you would like to break up the workload, you can make the Anzac biscuit base ahead of time, and store it, still in its pan (so all ready to add the brownie layer) lightly wrapped in plastic wrap, overnight.
Alternatively, because these Anzac brownie bars store so well, you can make the whole thing ahead of time and they will store well wrapped in the fridge for at least a week.
How do you store Anzac Brownie Bars?
I find that the topping on these brownie bars does get a little soft, so I prefer to eat them straight from the fridge, but if you prefer room temperature brownies they are fine to store at room temperature too.
Store in an airtight container - they will last at room temperature for up to a week and slightly longer in the fridge.
I like to put some wax paper or parchment paper between the stacked layers to stop them from sticking to each other too badly.
Can this recipe be frozen?
These bars would freeze super well - just freeze in a well sealed airtight container, then defrost at room temperature.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Can this recipe be frozen?
These bars would freeze super well - just freeze in a well sealed airtight container, then defrost at room temperature.
For more brownie recipes, check out:
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Anzac Biscuit Brownie Bars
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 20 servings 1x
- Category: Brownie
- Method: Baking
- Cuisine: New Zealand
Description
These Anzac Brownie Bars are a combination of chewy Anzac biscuit, and fudgy chocolate brownie. They are super easy to make, and a fun twist on a classic.
Ingredients
Anzac Biscuit Base
- 150g unsalted butter, cold from the fridge is fine
- 40g golden syrup
- 30g water
- ¾ tsp baking soda
- 135g all-purpose flour
- 50g desiccated coconut
- 110g Old-fashioned oats (Rolled Oats)
- 130g brown sugar
- 90g caster sugar
- ½ tsp salt
Brownie Topping
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa
- 2 large eggs (100g not including the shell)
- 135g caster sugar
- 65g brown sugar
- ¼ tsp vanilla
- ¼ tsp salt
- 65g all-purpose flour
Instructions
ANZAC BISCUIT BASE
- Preheat the oven to 325°f / 160°c Grease and line a 9x13" (20cm x 30cm) baking pan with parchment paper, leaving some overhanging to help remove the brownie later.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl and allow to cool slightly.
- Weigh out 115g (see Notes section below) of the brown butter and place into a small saucepan.
- Add the Golden Syrup and water, and place over a low heat, stirring frequently, until smooth and melted together.
- While the wet ingredients are heating up, in a large bowl, combine the flour, coconut, oats, brown sugar, caster sugar, and salt. Mix until full incorporated.
- Once the butter and golden syrup is smooth and combined, remove from the heat and add the baking soda, mixing well to incorporate (it will foam up a little). Pour into the dry ingredients and stir with a spatula until well combined.
- Transfer the base mixture to the prepared pan, and smooth out (it will be quite thin). I like to use an offset spatula or my hands. Make sure that it is evenly spread out.
- Bake the Anzac biscuit base for 20 minutes, until golden brown. Remove from the oven and allow to cool completely (this step can be done a day ahead and stored covered with plastic wrap).
BROWNIE TOPPING
- Preheat the oven to 350°f/180°c.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, caster sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Pour the batter over the cooled Anzac base, then leave to sit for a few minutes, then bang on the counter to help remove any big bubbles.
- Bake the brownie slice for 20 to 25 minutes, until the top and edges are set.
- Remove from the oven and allow to cool, then transfer to the fridge and allow to chill completely.
- Remove from the pan using the overhanging parchment, and slice into pieces using a sharp knife, wiping between cuts.
- Store leftovers in an airtight container in the fridge for up to a week.
Notes
- You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ. You may have a tiny bit leftover - I use it to put on toast!
- Can I use salted butter?
Yes - if you don't have unsalted butter that is totally fine - just hold back a little on the salt content in the brownie batter. - Do I have to use caster sugar?
No - you can use regular granulated sugar if you like. In New Zealand, our sugar is much coarser, so I call for caster sugar in the recipe. However if you are in the US or you have finer sugar, regular granulated is fine. Either work great in the recipe, caster just dissolves better when being whipped with the eggs to form that crackly top. Another reason why baking with grams is the best - 200g of sugar is 200g sugar.
Keywords: Anzac Biscuit, Brownie, Anzac Brownie
Comments
making these now!
★★★★★
these are delicious!
★★★★★
So the brownie topping doesn't have any baking powder or soda in it?
Nope!
I anxious to try this! I have an opened can of golden syrup and was looking for recipes to help use it up. One question, desiccated coconut...can I use unsweetened shredded coconut in place of desiccated? Is desiccated coconut a finer texture? If so, would it help to run it through the food processor?
Hi! It should be fine seeing as it's all contained in the pan! You can always process it if you're concerned
Due to anaphylactic allergy, do you think I could substitute no egg replacer for eggs? I understand it will change it somewhat. I have to bake everything gluten free in my house as my daughter can't have gluten, eggs & ALL nuts/seeds. Your recipe looks yummy!
I'm not sure sorry! I don't have any experience with egg replacer
Absolutely delicious! I cut them into quite small squares and served them at an art opening - they were gone in no time and I loved eves-dropping when people told their friends how delicious they were!
These are ammmmmmazing 100/10 - Will be making again!!
★★★★★
I made these and they are delicious. I found the recipe easy to follow although there’s no way I was completely cooling them before I cut them! A bit more work than an Anzac biscuit but it was next level Anzac. I have now hidden them from the kids.
★★★★★
It’s outstanding!! Did it two ways one with brownie topper yum!! And then just with choc icing because I ran out of time. A winning recipe that’s “going straight to the pool room” aka print out is now stuck in my fav recipe folder. Thanks heaps! Delicious 🤤
★★★★★