Ingredients -
(Flapjack):
140g unsalted butter
150g soft brown sugar
140g golden syrup
300g porridge oats
(Brownies): 80g granulated sugar
80g light brown sugar 150g unsalted butter 50g cocoa powder 70g plain flour 100g dark chocolate
50g Terry’s chocolate orange, chopped
2 medium eggs
A pinch of salt
Instructions -
Preheat your oven to 160 degrees fan. Line a 9x9” square dish with baking paper and leave aside for later.
To make the flapjack: Place the butter, sugar and golden syrup in a pan and melt together over a medium heat, stirring continuously.
Once melted, add in the porridge oats. Once fully incorporated, pour into the square dish. Push down to make sure the layer is even.
To make the brownie layer, whisk the eggs and sugar together in a bowl until pale and doubled in size.
In a separate bowl, melt the butter and dark chocolate together in the microwave.
Add the butter/chocolate mixture to the eggs and sugar. Gently mix until combined.
Fold in the flour, cocoa powder, salt and chocolate orange pieces. Mix until combined.
Pour the brownie mixture on top of the flapjack and level with the back of a spoon.
Bake for 35-40 minutes until cooked or a knife comes out with a bit of wet crumb when inserted. Leave to cool completely in the tin before removing.
Cut the brownie flapjack into squares and if you wish, place a chocolate orange segment on top.
Serve and enjoy!