Brown Stuff Chocolate Slice Dont Be Put Off By The Name Recipes
BROWN STUFF (CHOCOLATE SLICE) - DON'T BE PUT OFF BY THE NAME !
The "Brown Stuff" name is what happened when Mama let Papa name the new recipe 35 years ago. Well, don't let the name put you off! It's an easy one and has become a *real* family favourite. Apparently it started life as a cake recipe of some sort which wouldn't quite work out right, so, liking the ingredients, she tinkered with it until she arrived at this. :) Pa's job was to come up with a name when she wrote it into the family recipe book.
Provided by kiwidutch
Categories Bar Cookie
Time 40m
Yield 1 25x40cm baking tin
Number Of Ingredients 11
Steps:
- Cream the butter and sugar.
- Add the egg.
- Add the dry ingredients and mix well.
- Bake in a sponge roll tin (approx 25cm x 40cm) for 20 minutes at 190°C (375°F).
- To make the topping: melt the butter then add the dry ingredients and mix well until combined.
- While still hot, ice/ glaze with topping mixture.
- The amount of icing sugar often seems to depend on the humidity of the season -- but also who in our household is making it. Some of us like a thicker layer of icing than others! You need just enough to make it nice and spreadable.:).
- Note: My sponge roll tin is a very very old one from my grandmother. It seems a funny size compared with my other metric sized ones. It doesn't really matter if your baking pan is a little bigger or smaller, everything should still turn out fine.:).
Nutrition Facts : Calories 3451, Fat 186.5, SaturatedFat 129.7, Cholesterol 539.7, Sodium 1168.2, Carbohydrate 441.9, Fiber 20.8, Sugar 324.6, Protein 28.5
CHOCOLATE SLICE
This is chocolate heaven, everything I love in a slice - chocolate, chocolate and maybe a bit more chocolate. Your can substitute the raisins with dates, and the pecans with walnuts. TIP:To prevent crumbling when slicing, press buscuit base down firmly using a glass.
Provided by Annetty
Categories Dessert
Time 1h10m
Yield 1 slab, 24 serving(s)
Number Of Ingredients 10
Steps:
- Line an 18cm x 28cm slab pan with baking paper.
- Melt butter and syrup in a saucepan on medium, stir in raisins and sugar, bring to boil, remove from heat, cool slightly and whisk in egg.
- In a large bowl, combine chocolate biscuits, pecans and 75g chocolate, stir in melted butter mixture.
- Press firmly into prepared pan, chill for 30 minutes or until firm.
- Make topping my melting 150g dark chocolate and copha in a saucepan on low, until melted and smooth.
- Spread over cold slice, chill until firm.
- Cut into squares and serve with coffee or tea.
Nutrition Facts : Calories 213.1, Fat 14.5, SaturatedFat 8, Cholesterol 20.1, Sodium 99.7, Carbohydrate 23.3, Fiber 2.6, Sugar 13.7, Protein 2.8
JACKIE'S CHOCOLATE SLICE
There is no baking required for this easy to make slice and it is just so good. I have used caramel condensed milk and left out the cocoa and it is great that way too.
Provided by Ninna
Categories Bar Cookie
Time 10m
Yield 32 slices
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Spread mixture into a lined tray.
- Spread the melted chocolate over and chill.
Nutrition Facts : Calories 123.2, Fat 9.7, SaturatedFat 6.5, Cholesterol 9.9, Sodium 34.2, Carbohydrate 10.3, Fiber 2, Sugar 7.1, Protein 2.4
DEBRA'S CHOCOLATE SLICE
Make and share this Debra's Chocolate Slice recipe from Food.com.
Provided by Jogreen
Categories Bar Cookie
Time 30m
Yield 16-24 pieces
Number Of Ingredients 7
Steps:
- Mix together all the dry ingredients in a bowl.
- Add the vanilla to the melted butter and add to the dry mixture.
- Press into a greased sponge roll/slice tin and bake for 25mins at 180'C.
- Ice with your favourite chocolate icing.
Nutrition Facts : Calories 204.2, Fat 11.2, SaturatedFat 7.9, Cholesterol 20, Sodium 99.4, Carbohydrate 25.8, Fiber 1.5, Sugar 14.2, Protein 1.8
CHOCOLATE SLICE
This recipe is easy to make and is very budget friendly. Its great for lunchboxes and makes a great after school snack. The recipe can be easily doubled or halved depending on how much you wish to make and can also be frozen.
Provided by limegreen cupcake
Categories Lunch/Snacks
Time 30m
Yield 30 squares, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
- Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
- Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
- To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
- place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
- To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
- Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
- To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
- This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.
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