Salty Choc Chip Oat Slice


I felt so grown up today, I had to inform all interested parties about my change of address, something that I’ve been putting off since we moved in December (thank the lawd for mail re-direction). To reward myself I did something not so grown up and watched the episode of Pop Asia that I missed on Sunday (thank the lawd for SBS on Demand). This song is my current favourite. G Dragon, why you so pretty? As someone with a chronic lack of rhythm I’m also jealous of their dance moves. I know that I talk about Pop Asia a lot but if you could peer into my skull it would just be a vision of G Dragon and TOP dancing around a nacho hat and not much else.

If your days are as busy as mine, you need this slice recipe in your life. One bowl and only 20 minutes in the oven and you get a chewy, salty and chocolate-ey mouthful. It makes a biiiig pan of it too, share the love. Or eat the whole thing yourself and never tell a soul. No judgement here, it’s a safe place.

Salty Choc Chip Oat Slice

Slightly adapted from Salty Oatmeal Chocolate Chip Bars over at Cookies and Cups.

1/2 cup vegetable oil

1 1/2 cups brown sugar

2 eggs

2 tbsp milk

1 tbsp vanilla extract

1 tsp coarse sea salt

1 tsp baking soda

1 3/4 cups plain flour

2 3/4 cups oats

1 1/2 cups dark choc chips

Preheat oven to 175 C and line a 9 x 13 inch baking tin with baking paper (if your tin is larger or smaller you will have to change the cooking time accordingly), spray the baking paper lightly with oil.

In a large mixing bowl combine the oil, brown sugar, eggs, milk, vanilla and salt, mix well.

Whisk in the baking soda, flour and oats until just combined, then mix in the choc chips.

Transfer to the prepared baking tin, spreading it into an even layer.

Bake for 20 minutes.

Allow to cool for 5 minutes in the tin then slide the slice out onto a wire rack to cool completely (the baking paper helps with this).


Peanut Butter Slice (No Bake, Gluten Free)


The recipe that I adapted this from required the peanut mixture to be rolled into bite sized balls but I got about four done before I threw in the towel. I decided to improvise by turning it into a slice but it looked a little naked once I pressed it into the slice tin, so on went the chocolate topping. And you know what? They accidently taste like Reese’s Peanut Butter Cups. Except that they have more texture (which I like) and there is no sugary centre that sets my teeth on edge (which I love). This can be made vegan by using agave instead of honey and vegan chocolate for the topping. I have whipped this up a few times now and it is so quick and easy but big impact flavour-wise. You would get serious brownie points if you gave this to any chocolate-peanut-butter-lovers.

Peanut Butter Slice (No Bake, Gluten Free)

Adapted from Peanut Butter Bites over at Sprouted Kitchen.

1 cup almonds

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup pitted dates, chopped

1/2 cup peanut butter

2-3 tbsp honey (or any kind of liquid sweetener)

big pinch of salt

1/2 cup dark choc chips

2 tbsp coconut oil

Line a slice tin with baking paper.

Pulse the almonds in a food processor until they become a rough meal.

Add in the vanilla, cinnamon, dates, peanut butter, honey and salt, pulsing until it reaches an even consistency and sticks together when you pinch it (if it doesn’t, keep adding honey 1 tablespoon at a time and pulsing until it does).

Press the mixture evenly and firmly into the prepared slice tin.

Gently melt the chocolate and coconut oil together ( I use the microwave) then spread evenly on top of the peanut butter mixture.

Chill in the fridge until the chocolate is set then cut into small pieces.

Creamy Lime Bars


A pattern might emerge if you were to browse over my recipes and it would look a little somethin’ like this. Limes. Sweetened condensed milk. More limes. More sweetened condensed milk. What can I say, if it ain’t broke don’t fix it. I’ve also used lemons for this recipe and they’re just as tasty. The original recipe calls for 4 egg yolks in the filling but the thought of accumulating 4 egg whites every time I baked this would keep me up at night. I did a bit of interwebbing and it looked like a pretty safe bet to swap the egg yolks for 2 whole eggs and hooray, it worked! (Ainsley doesn’t deal well with failure, people). The lime isn’t shy in this recipe but the sweetened condensed milk provides the perfect balance. I’ve been using my ‘special’ oven for so long now that I’ve forgotten how normal ovens function, mine gets a bit overzealous and burns the bottom of stuff before the top is cooked so I protect everything I put in there with 2 baking pans, I even had to go up to 4 for the second bake in this recipe. If your oven is normal then you probably just need to slip one baking tray under your slice tin for the second bake.

Creamy Lime Bars

Adapted from Creamy Lemon Squares over at Martha Stewart.


115g butter, room temperature

1/2 cup icing sugar, sifted

1/4 tsp salt

1 cup plain flour

Preheat the oven to 175 C and line a 8 X 8 slice tin with baking paper.

Beat the butter, sugar and salt together with an electric beater until light and fluffy.

Add the flour and mix on low until just combined.

Press the dough evenly into the slice tin and press it up the sides around 1/2 inch, prick all over with a fork.

Bake for 15 minutes until lightly golden.


2 large eggs

1 tin (395g) sweetened condensed milk

3/4 cup fresh lime juice (around 3-4 limes)

2 tsp vanilla essence

Whisk together all of the ingredients then pour onto the hot crust and bake for a further 25 minutes (I place extra baking trays underneath the pan to prevent the base from burning underneath).

Allow to cool completely in the tin then refrigerate until chilled, take out of the pan and cut into 16 pieces (or smaller if you would like).

Almond Brownies (Gluten Free)


New favourite brownie recipe (you can have more than one favourite, right?). Super easy but makes the moist-est, fudgiest brownies in the known universe. They’re like eating brownie batter but this way it’s socially acceptable. It just takes one saucepan and minimal elbow grease. If you don’t need them to be gluten free then just replace the almond meal with plain flour.

Almond Brownies (Gluten Free)

Adapted from Sarah’s Cocoa Hazelnut Brownies over at The Sugarhit.

150g butter

1 1/4 cups caster sugar

3/4 cup cocoa

2 tsp vanilla extract

1/2 tsp fine salt

2 eggs

1/3 cup almond meal

3/4 cup dark chocolate chips

1/3 cup flaked almonds

Preheat the oven to 160 C and line an 8 X 8 baking tin with baking paper.

Melt the butter in a medium saucepan on low heat then mix in the sugar, cocoa, vanilla and salt, allow to cool for 5 minutes off the heat.

Beat in the eggs and almond meal then fold in the chocolate chips.

Transfer to the prepared baking tin and spread evenly with a spatula, sprinkle over the flaked almonds.

Bake for 20-25 minutes, allow to chill completely before cutting into squares.

Chocolate, Coconut and Oat Slice


This is a great pantry recipe, at least it uses stuff that I always seem to have in the pantry. Coconut oil has been making it’s way into more and more of my recipes, especially anything with a chocolate topping. It helps to make it shiny and smoother to cut at room temperature. The first couple of times I made this slice I tried to reduce the amount of butter and coconut oil but it just meant that the base was crumbly and extremely hard to eat, so I would advise stickin’ with it. I also had issues when I used dessicated coconut instead of moist coconut flakes, it seemed to absorb all the liquid without sticking together resulting in another crumbly slice. All this anguish and failure that I go through so that YOU don’t have to, how lucky are you guys?

Chocolate, Coconut and Oat Slice

Adapted from Jessica’s  Thin + Chewy Chocolate Drenched Coconut Oatmeal Squares over at How Sweet It Is.

1 1/2 cups rolled oats

1 1/2 cups moist coconut flakes

1/4 cup unsalted butter

1/4 cup coconut oil

1/4 cup honey (or brown rice syrup)

200g 70% dark chocolate

2 tbsp coconut oil

sea salt flakes for sprinkling

Line a large slice tin with baking paper.

In a large bowl combine the oats and the coconut, mix well.

In a small saucepan combine the butter, the first lot of coconut oil and the honey, heat on low until the butter has melted.

Add the wet mixture into the oats and coconut, mix well so that everything is evenly moistened.

Press evenly into the prepared tin and place in the fridge for 15-20 mins.

While the base is chilling, break the chocolate into pieces and place in the same small saucepan with the second lot of coconut oil.

Heat on low, stirring constantly until the chocolate is melted and combined with the coconut oil.

Spread the chocolate evenly over the base then sprinkle evenly with your preferred amount of sea salt and return to the fridge for 30 mins to set.

Cut into squares at room temperature to get neat slices.

Moist Brownies (Gluten Free)


If these brownies are the essential chewy brownies then this recipe makes the essential dense and fudgey brownies. My autocorrect just tried to tell me that fudgey isn’t a word but I won’t believe it. It was also my first choice to use my brand spankin’ new 2.5kg bag of Callebaut chocolate and Valrhona cocoa powder (you jelly?). The Callebaut is 70% cocoa which results in a VERY rich brownie so use a good quality milk chocolate if you don’t think you can handle it. I choose to make these gluten free because it caters to the biggest crowd but the original recipe calls for 80g plain flour so use that instead if being GF isn’t an issue for you. These babies are so moist that it’s a good idea to let them chill in the fridge before cutting them, just to get a cleaner cut.

I’m writing this while watching the Masterchef finale, probably the most relaxing one I’ve ever seen. I might just like Brent and Laura the exact same amount? I don’t always get into Masterchef because I get sick of the drama and just end up yelling “For the love of God cook some food!” at the TV but I’ve caught the tail end of this series and it’s sucked me in. I come for the food but I stay for the way George says “BUTTAH”.

Moist Brownies (Gluten Free)

I’ve had this recipe for so long that all I know is that it’s from a newspaper. Adapted from anonymous newspaper.

200g dark chocolate

200g butter

3 eggs

220g caster sugar

1/4 tsp sea salt

80g almond meal

60g cocoa powder

100g dark chocolate chips

Preheat the oven to 160 C and line a slice tin with baking paper.

Melt the dark chocolate and butter together in the microwave and set aside to cool slightly (I do 1 minute bursts on 80% but every microwave is different).

In a mixing bowl large enough to hold the finished mixture combine the eggs and sugar, beat with an electric mixer until pale and doubled in volume.

Pour in the chocolate and butter mixture, beat until fully combined (make sure to scrape down the sides and bottom of the bowl with a spatula).

Add in the salt, almond meal and cocoa and beat until fully combined.

Mix in the chocolate chips then transfer to the prepared slice tin, spreading it into an even layer with a spatula.

Bake for 30 minutes then allow to cool in the tin.

Chewy Brownies (Gluten Free)


I made a decision to start buying my chocolate chips and cocoa powder in bulk and my search led me to Paragon Foods. I found Valhrona cocoa powder for $30 a kilo, I have never even seen it in specialty baking shops! Check it out if you live in Australia and go through baking supplies like a fiend. As it is I’ve banned myself from buying choc chips until my big bag arrives so I’ve been on the look out for any recipes that don’t require too many ingredients other than what I already have in my pantry.

The fact that these brownies are gluten free doesn’t mean that you’re missing out on anything, in fact I think it helps with the chewiness that is everything I look for in a brownie. The original recipe used walnut meal and walnut oil but I just used what I had, do the same if you don’t have the exact same ingredients. If you have a larger slice pan it might be a good idea to double the recipe because the mixture is spread pretty thin already in a 8 X 8 slice tin.

Chewy Brownies (Gluten Free)

Adapted from Megan’s Brownie Thins over at A Sweet Spoonful.

3/4 cup almond meal

1/4 cup corn flour

1/2 cup raw sugar

6 tbsp cocoa powder

1/4 tsp fine salt

1/4 cup vegetable oil

1 tsp vanilla extract

1 large egg

Preheat the oven to 150 C and line a 8 X 8 inch slice tin with baking paper.

In a medium bowl mix together the almond meal, corn flour, sugar, cocoa powder and salt.

In a small bowl whisk together the oil, vanilla extract and egg then pour it into the dry ingredients and mix well.

Transfer the mixture into the prepared slice tin and press down into an even layer.

Bake for 30 minutes then allow to cool completely on a rack before cutting into squares.