This is the slice that Mum used to make when it was her turn to contribute the Home Bake for the tuckshop.
In time, it became the one that I would bake, likewise for the school canteen.
There's good reason for this. It requires few ingredients, stores well, transports well, tastes great, doesn't go stale on the way, and can be adapted for all sorts of allergies.
It's still a favourite here, converts well to gluten free for my daughter, and is as open to variation as the good old American Brownie, which is what we've now come to expect a 'chocolate slice' to be.
Add nuts, add peanut butter, ice with strawberry icing, top with Caramel TopnFill and melted chocolate for a decadent version of Caramel Slice...all yummy.
Well not all of those at the same time, obviously, but any one as a variation gets the thumbs up here.
Every Aussie should have this recipe in their repertoire, but if you haven't...well...here it is...
For the base...
1 1/4 cups plain flour
2 1/2 teaspoons baking powder
2 tablespoons cocoa
1/2 cup dessicated coconut
2 heaped tablespoons butter (125gms), melted in a cup in the microwave and cooled
For the icing...
1 cup icing sugar, sifted to remove lumps
1 tablespoon cocoa (or 1 teaspoon of flavoured essence of any kind)
Spoonful of hot water
2 tablespoons coconut, chopped nuts, 100s & 1000s, silver cachous or fancy sprinkles
Preheat oven to 180C. Line a 20cm x 20cm tray or cake tin with baking paper.
Combine the flour, baking powder, and coconut in a bowl.
Crack the egg into the cooled butter and whisk with a fork. Add this to the dry ingredients and mix well to a firm dough.
Press the dough into the lined pan, and bake for 10-15 minutes until firm.
Use a sharp knife to cut neatly into squares, leaving them in the pan. Allow to cool.
Mix the icing sugar and cocoa or flavouring, and add just enough water to make a slightly runny icing. Pour this over the slice and smooth.
Top with your desired decorations.