I love this recipe because it comes together fast with pantry staples and delivers big flavor with minimal effort. I like the balance of textures between the tender slice and the rich icing, and I appreciate that it slices cleanly once set, making it perfect for sharing or storing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Bars 1 cup all-purpose flour 1 cup unsweetened desiccated coconut 1/2 cup brown sugar 2 1/2 tablespoons unsweetened cocoa powder 1 large egg 2/3 cup butter, melted and cooled 1 teaspoon vanilla extract
I start by preheating the oven to 325°F and lining a 9×9-inch baking dish with parchment paper, lightly greasing it. In a medium bowl, I combine the flour, coconut, brown sugar, and cocoa powder. I mix in the egg, melted butter, and vanilla extract just until everything comes together.
I transfer the mixture into the prepared baking dish and press it firmly into an even layer. I bake it for about 20 to 23 minutes, until the center is baked through.
When the slice is about 5 minutes from being done, I prepare the icing by sifting together the powdered sugar and cocoa powder in a bowl. I stir in the melted butter and boiling water until smooth. As soon as the slice comes out of the oven, I pour the icing over the hot base and quickly spread it evenly to the edges. I let everything cool completely at room temperature before slicing.
Servings and Timing
This recipe serves about 9 to 12 slices. I usually spend around 10 minutes on prep and about 20 minutes baking, for a total time of roughly 30 minutes, plus cooling time.
Variations
I like adding a handful of chopped walnuts or pecans to the base for extra texture. Sometimes I sprinkle shredded coconut or chocolate sprinkles over the icing before it sets. If I want a deeper chocolate flavor, I increase the cocoa slightly in both the base and the icing.
Storage/Reheating
I store this chocolate slice in an airtight container at room temperature for up to 4 days. If the weather is warm, I keep it in the refrigerator so the icing stays firm. I don’t reheat it, as I prefer the slice at room temperature once the icing has fully set.
FAQs
Can I make this slice ahead of time?
I often make it a day in advance since it keeps well and the flavors settle nicely.
Why do I ice the slice while it’s hot?
I pour the icing on while hot so it spreads easily and bonds smoothly to the base.
Can I freeze Australian chocolate slice?
I can freeze it without issues, slicing it first and storing it in an airtight container for up to 2 months.
What type of coconut works best?
I always use unsweetened desiccated coconut for the traditional texture and flavor.
How do I know when the slice is fully baked?
I check that the center feels set and no longer soft or wet before removing it from the oven.
Conclusion
This Australian Chocolate Slice is one of my favorite no-fuss bakes because it’s reliable, rich, and perfect for any occasion. I love how easily it comes together and how satisfying each bite is with its soft base and smooth icing. It’s a timeless recipe I enjoy making again and again.
This classic Australian Chocolate Slice features a rich, chewy cocoa base topped with smooth chocolate icing—easy to make and perfect for sharing!
Ingredients
→ Base:
1 cup all-purpose flour
1 cup unsweetened desiccated coconut
1/2 cup brown sugar
2 1/2 tablespoons unsweetened cocoa powder
1 large egg
2/3 cup butter, melted and cooled
1 teaspoon vanilla extract
→ Chocolate Icing:
1 1/3 cups powdered sugar
2 1/2 tablespoons unsweetened cocoa powder
3 tablespoons butter, melted
1 1/2 tablespoons boiling water
Instructions
Preheat Oven:
Preheat oven to 325°F (165°C). Line a 9×9-inch baking dish with parchment paper and lightly grease.
Make the Base:
In a medium bowl, mix flour, coconut, brown sugar, and cocoa powder.
Add in the egg, melted butter, and vanilla extract. Stir until just combined.
Press mixture evenly into the prepared baking dish.
Bake:
Bake for 20–23 minutes, or until cooked through the center.
Make Icing (While Base is Baking):
In a bowl, sift together powdered sugar and cocoa powder.
Stir in melted butter and boiling water until smooth.
Ice the Slice:
Pour icing over the hot base straight from the oven. Quickly spread evenly to the edges.
Cool & Serve:
Allow the slice to fully cool at room temperature. Once set, cut into 9–12 pieces and serve.
Notes
Coconut: Use unsweetened desiccated coconut for best texture.
Slicing Tip: For cleaner slices, wait until the icing is fully set before cutting.
Storage: Store in an airtight container at room temperature for up to 4 days.
