Step 1

Pre-heat your oven to 180°C/350°F (fan-forced). Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.

Step 2

In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.

Step 3

Mix in the bicarbonate of soda.

Step 4

Add the rest of the ingredients and mix well to combine.

Step 5

In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.

Step 6

It forms a sticky dough (not a pourable cake batter).

Step 7

Start this once the slice is cooled completely.

Step 8

Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.

Step 9

Press half the Anzac mixture firmly into the base of the tin (with wet hands or a wet large spoon). Set the other half aside.

Step 10

Top with the brownie mixture and press this across to cover the biscuit base (wet hands work well again).

Step 11

Finish by pressing the rest of the Anzac mixture on top.

Step 12

Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.

Step 13

Allow to cool, refrigerate and then drizzle over the melted chocolate.

Step 14

Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled).

Step 15

Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.

Step 16

Melt the butter, temp 90, 1 minute, speed 4 or until melted.

Step 17

Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.

Step 18

Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.

Step 19

Set the Anzac dough aside.

Step 20

Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.

Step 21

Assemble as above.

Step 22

Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too.