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Dessert & Baking
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Ross Cornish

Ingredients

1⁄2 cup butter

1⁄4 cup brown sugar

1⁄4 cup cocoa

1⁄2 teaspoon vanilla

1 egg, slightly beaten

1⁄4 teaspoon salt

2 cups graham crackers, crushed

1 cup coconut, shredded, unsweetened

1⁄2 cup walnuts, chopped

3 ounces semi-sweet chocolate

1 tablespoon butter

Filling

1⁄4 butter, softened

2 cups icing sugar

2 tablespoons Bird’s custard powder

2 tablespoons whipping cream

Line 9-inch square pan with parchment paper.

In heavy saucepan, melt butter and add sugar, cocoa, vanilla, egg and salt and cook over low heat until mixture coats a spoon. Add graham crackers, coconut and walnuts to heated mixture and stir to combine. Remove from heat and press into pan. Cool.

In a mixing bowl of an electric mixer, combine butter, icing sugar and powder. Gradually add cream and mix until light and fluffy. Spread over first layer. Combine melted chocolate and butter and spread over filling. Chill in refrigerator until serving. Cut into 1-inch squares to serve.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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