Classic Australian Chocolate Slice

Australian Chocolate Slice

This much-loved Australian Chocolate Slice is a classic school tuckshop favorite, known for its chewy coconut base and smooth cocoa icing. The texture lands perfectly between a brownie and shortbread, with desiccated coconut adding a lightly nutty, tropical flavor that makes it instantly recognizable. Pouring the icing over the slice while it’s still warm creates a sleek, bakery-style finish that sets beautifully as it cools.

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Ingredients

For the Base

• All-purpose flour – 1 cup
• Unsweetened desiccated coconut – 1 cup
• Brown sugar – ½ cup
• Unsweetened cocoa powder – 2½ tablespoons
• Butter, melted and cooled – ⅔ cup
• Large egg – 1
• Vanilla extract – 1 teaspoon

For the Icing

• Powdered sugar – 1⅓ cups
• Unsweetened cocoa powder – 2½ tablespoons
• Butter, melted – 3 tablespoons
• Boiling water – 1½ tablespoons

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Instructions

Step 1: Prepare the Pan
Heat the oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the parchment.

Step 2: Mix the Base
In a medium bowl, stir together the flour, coconut, brown sugar, and cocoa powder. Add the melted butter, egg, and vanilla, mixing until a thick, slightly crumbly batter forms.

Step 3: Bake
Press the mixture evenly into the prepared pan using the back of a spoon or a flat measuring cup. Bake for 20–23 minutes, or until the center is just set.

Step 4: Make the Icing
While the base is baking, sift the powdered sugar and cocoa into a bowl. Stir in the melted butter and boiling water until the icing is smooth and glossy.

Step 5: Ice While Warm
As soon as the slice comes out of the oven, pour the warm icing over the hot base. Spread quickly with a spatula so it settles into an even layer.

Step 6: Cool and Cut
Allow the slice to cool completely. Once the icing has firmed up, lift it from the pan using the parchment and cut into neat squares.