The Best Flapjack Brownie Recipe
Flapjack brownies take brownies to another level! A thin layer of flapjack at the bottom with an indulgent brownie on top. They are so good and yet really easy to make.
Easy Flapjack Brownie
As a seller of homemade brownies, I know what tastes good, and what my customers love is a chocolatey, fudgy brownie. Adding a layer of flapjack to the equation brings it to another dimension!
The flapjack layer is not too thick but just enough to give it texture and flavour. This is made and cooked first for 10 minutes, then you add the fudgy brownie mixture and bake for a further 26 minutes.
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Make Them Last
With the layer of flapjack, it makes this lovely treat more filling, so you could cut them into smaller squares. I’ve cut them into nine squares, but I always share one with my husband. That is only if you want to!
Why You’ll Love This Recipe
Great for lunch boxes
Kids will love them
They make great gifts
Simple ingredients and handy to keep in the pantry!
Ingredients
For nine generous flapjack brownie portions, you will need the following ingredients:
Flapjack Ingredients
- 100 g Butter
- 100 g Dark Brown Sugar
- 25 g Golden Syrup
- 200 g Porridge Oats
Brownie Ingredients
- 90 g Butter
- 90 g Dark Chocolate (70% cocoa solids)
- 2 Eggs
- 150 g Caster Sugar
- 40 g Plain Flour (sieved)
- 25 g Cocoa Powder (sieved)
- 50 g White Chocolate (Broken into chunks)
Melt the sugar, butter and syrup in a saucepan- Add the porridge oats and mix through.
- Pour in the lined tin and spread out with a spoon and bake.
- Melt the chocolate and butter in the microwave
- Sieve the flour and cocoa powder
- Whisk the eggs and sugar until thick and creamy
- Add the chocolate mixture and fold in the flour.
- Break up the white chocolate into chunks
- Add the chocolate chunks to the brownie mixture.
- Pour over the flapjack and bake.
- Let it cool in the tin before removing.
How To Make Homemade Flapjack Brownies
- Preheat the oven to 180℃/160℃fan/Gas 4. Line the brownie tin with baking paper, making sure there is an overhang for easy lifting when it’s cool.
Flapjack Mixture
- Melt the butter, sugar and syrup in a saucepan over low heat, then add the oats. Mix through until fully combined. Tip into the lined tin and spread it out with the back of a tablespoon. Bake for 10 minutes until golden.
Brownie Mixture
- Break up the chocolate and add it to a heat-proof bowl along with the butter. Microwave for 30 seconds, stir and repeat until melted.
- Whisk the eggs and sugar with an electric mixer or hand whisk until it becomes pale, thick and creamy.
- Add the melted chocolate mixture and slowly mix through with a large spoon.
- Add the sieved flour and cocoa powder and slowly fold in until fully combined.
- Finally, add the chunks of white chocolate. Pour the mixture on top of the flapjack. Bake in the oven for 26 minutes. Leave to cool in the tin, then lift out using the overhanging baking paper. Cut into squares.
Storage
Keep your flapjack brownies at their best by keeping them in an air-tight container. They are best eaten within 7 days but can last up to 2 weeks or more.
The Best Flapjack Brownie Recipe
Equipment
Ingredients
Flapjack Ingredients
- 100 g Butter
- 100 g Dark Brown Sugar
- 25 g Golden Syrup
- 200 g Porridge Oats
Brownie Ingredients
- 90 g Butter
- 90 g Dark Chocolate (70% cocoa solids)
- 2 Eggs
- 150 g Caster Sugar
- 40 g Plain Flour (sieved)
- 25 g Cocoa Powder (sieved)
- 50 g White Chocolate (Broken into chunks)
Instructions
- Preheat the oven to 180℃/160℃fan/Gas 4. Line the brownie tin with baking paper, making sure there is an overhang for easy lifting when it's cool.
Flapjack Mixture
- Melt the butter, sugar and syrup in a saucepan over low heat then add the oats. Mix through until fully combined. Tip into the lined tin and spread it out with the back of a tablespoon. Bake for 10 minutes until golden.
Brownie Mixture
- Break up the chocolate and add it to a heatproof bowl along with the butter. Microwave for 30 seconds, stir and repeat until melted.
- Whisk the eggs and sugar with an electric mixer or hand whisk until it becomes pale, thick and creamy.
- Add the melted chocolate mixture and slowly mix through with a large spoon.
- Add the sieved flour and cocoa powder and slowly fold in until fully combined.
- Finally, add the chunks of white chocolate. Pour the mixture on top of the flapjack. Bake in the oven for 26 minutes. Leave to cool in the tin then lift out using the overhanging baking paper. Cut into squares.
