This recipe from The NZ Rugby Stars Cookbook contains delicious, family friendly recipes from current and former All Blacks and Black Ferns, and the proceeds go to support the work of The Rugby Foundation.
Makes 16 pieces
½ cup standard flour
½ cup self-raising flour
2 tablespoons dark cocoa
½ cup brown sugar
½ cup desiccated coconut, plus extra for sprinkling on top (optional)
125 g butter, melted and cooled
1 large egg, lightly beaten
1 cup icing sugar
3 tablespoons dark cocoa
small knob of butter
boiling water as needed
Preheat the oven to 180°C. Line a 20-cm square cake tin with non-stick baking paper.
Sift both flours and the cocoa into a large bowl. Add the brown sugar and desiccated coconut, mix to combine and make a well in the centre.
Pour the melted butter and the egg into the well, then mix until all the ingredients are combined. Press the mixture into the prepared tin and bake for 15–20 minutes.
Remove from the oven and leave to cool a little before removing the slice from the tin and transferring it to a wire rack to cool completely.
Sift the icing sugar and cocoa into a bowl. Add the butter and a splash of boiling water, and mix until you get an icing with a spreadable consistency—adding small amounts of boiling
water as needed.
Ice the chocolate slice with the icing, sprinkle with extra desiccated coconut, if using, and leave to set before cutting into pieces to serve.
Store in an airtight container in the fridge for up to 1 week.