• 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.