Everyone will go nuts for this slice with it’s delicious combination of chocolate, walnuts and coffee. It’s oats so good!
I will not lie, I have become a coffee snob since I’ve lived in Australia. It goes against my love of caffeine to buy instant coffee but when my friend Beverley recently came to stay, instant coffee was what she wanted, and instant coffee was what she got. Her wish was my command. After a couple of glorious weeks in Sydney, Bev left on a jet plane and left me with half a jar of instant coffee. I wasn’t going to drink it but I was pretty excited to bake with it, and that’s how this recipe got it’s extreme makeover!
Personally, I don’t think there is such a thing as too much chocolate, but if you do, you can serve this slice naked without the chocolate topping and it will still be stand alone delicious. If you’re pushed for time, or low on chocolate, you can skip the full scale chocolate topping and just melt 20g dark chocolate in the microwave and give it a quick drizzle.
However you serve this, it’s highly addictive and super yummy. On occasions, I have been known to eat this for breakfast because with oats and coffee in the ingredients list, it’s basically an all-in-one breakfast food! It certainly ticks all my breakfast boxes, although It really is a slice that’s nice for all occasions.
Are you a caffiend too? Do you think there is such a thing as too much chocolate?
Makes 20 squares
Ingredients
FOR THE SLICE
125g unsalted butter, roughly chopped
180g firmly packed light brown sugar
1 tablespoon instant coffee granules
1 1/4 cups (110g) rolled oats
3/4 cup (75g) chopped roasted walnuts
1 egg
3/4 cup (110g) plain flour
1/4 cup (35g) self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup (95g) dark choc bits
FOR THE TOPPING
160g dark chocolate
30g butter, at room temperature
How to – Traditional
- Preheat oven to 180C/160C fan-forced. Grease 20cm x 30 cm lamington tin and line the base and long sides with baking paper, extending paper 5cm over the sides to make “handles.”
- Melt butter in medium saucepan. Remove from heat and stir in sugar and coffee until smooth.
- Stir oats and nuts into butter mixture, then egg, sifted dry ingredients and choc bits.
- Spread mixture into pan and bake for about 25 minutes until firm and golden. Cool in tin.
- To make the chocolate topping, place the chocolate and butter in a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of just simmering water over low heat making sure the bowl doesn’t touch the water. Use a dry metal spoon to stir gently for 2 minutes or until all the chocolate and butter has melted and is smooth.
- Spread melted chocolate over slice and allow to set at room temperature before cutting.
How to – Thermomix
- Preheat oven to 180C/160C fan-forced.Grease 20cm x 30 cm lamington tin and line the base and long sides with baking paper, extending paper 5cm over the sides to make “handles.”
- Place butter in TM bowl. Melt for 3 minutes at 60C on speed 2
- Add sugar, coffee and egg and mix for 5 seconds on speed 4. Scrape down sides of bowl.
- Add oats, flours and bicarb to TM bowl into butter mixture and mix on reverse speed 4 for 5 seconds. Scrape down sides of bowl and mix again for another reverse speed 4 for 5 seconds.
- Add nuts and choc chips and mix for 10 seconds on reverse speed 2.
- Spread mixture into pan and bake for about 25 minutes until firm and golden. Cool in tin.
- To make the chocolate topping, place chocolate in TM jug and grate for 20 seconds on speed 9. Add butter and melt for 5 minutes at 50C on speed 2 until butter and chocolate has melted. Spread melted chocolate over slice and allow to set at room temperature before cutting.
Other info
Prep and Cooking time: 45 minutes (+ cooling and standing)
TIP! You can roast your nuts in the Thermomix. Simply place in TM bowl and roast on Varoma temperature for 3-5 minutes on speed 1.
The slice will keep for up to a week stored in an airtight container.
