Dark Chocolate Tiffin

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line an 18cm square baking tin with parchment paper.

2. 2

   In a large saucepan over low heat, melt the butter, golden syrup, and chocolate bars, stirring occasionally.

   Tip: Use a double boiler or a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

3. 3

   Remove the saucepan from the heat and stir in the desiccated coconut, flour, and salt until well combined.

4. 4

   Beat in the eggs until smooth, then stir in the baking powder, unsalted chocolate chips, and cocoa powder.

   Tip: Make sure to scrape down the sides of the bowl thoroughly.

5. 5

   Pour the mixture into the prepared baking tin and smooth the top.

6. 6

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

   Tip: Don't overbake, as the tiffin will set as it cools.

7. 7

   Remove the tiffin from the oven and let it cool completely in the tin.

8. 8

   Once cooled, cut the tiffin into squares and serve.

   Tip: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

9. 9

   Serve with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.