Classic Australian Chocolate Slice

Australian Chocolate Slice

This iconic Australian Chocolate Slice is a classic “tuckshop” treat, loved for its chewy coconut base and silky cocoa topping. The texture sits somewhere between a brownie and shortbread, with desiccated coconut adding a nutty, tropical note that makes it unmistakably Aussie. Pouring the icing over the bars while they’re still warm gives a smooth, professional-looking finish that sets perfectly as it cools.

Ingredients

For the Bars

• 1 cup all-purpose flour
• 1 cup unsweetened desiccated coconut
• 1/2 cup brown sugar
• 2 1/2 tbsp unsweetened cocoa powder
• 2/3 cup butter, melted and cooled
• 1 large egg
• 1 tsp vanilla extract

For the Icing

• 1 1/3 cups powdered sugar
• 2 1/2 tbsp unsweetened cocoa powder
• 3 tbsp butter, melted
• 1 1/2 tbsp boiling water

Instructions

Step 1: Prep the Pan
Preheat oven to 325°F (160°C). Line a 9×9-inch baking dish with parchment paper, leaving a small overhang for easy removal. Lightly grease the parchment.

Step 2: Make the Base
In a medium bowl, combine flour, coconut, brown sugar, and cocoa. Stir in melted butter, egg, and vanilla until a thick, slightly crumbly mixture forms.

Step 3: Press and Bake
Transfer mixture to the prepared pan and press evenly with the back of a spoon or flat measuring cup. Bake for 20–23 minutes, until the center is set.

Step 4: Prepare the Icing
While the bars are baking, sift powdered sugar and cocoa into a bowl. Stir in melted butter and boiling water until smooth and glossy.

Step 5: Glaze the Bars
When bars come out of the oven, pour the hot icing over the warm base. Spread quickly with a spatula so it levels out smoothly.

Step 6: Cool and Slice
Let the slice cool completely. Once the icing has set, lift from the pan using the parchment and cut into squares.