140g unsalted butter
150g soft brown sugar
150g golden syrup
300g porridge oats
(Brownies): 200g granulated sugar 110g unsalted butter 30g cocoa powder 100g plain flour 100g dark chocolate
75g milk chocolate, chopped
75g white chocolate, chopped
75g dark chocolate, chopped
2 large eggs
1 tsp vanilla extract
A pinch of salt
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 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. serve and enjoy!