For the flapjack:
- 175g butter
- 175g light brown sugar
- 125g golden syrup
- 325g oats
- 200g butter
- 200g dark chocolate
- 350g caster sugar
- 3 eggs
- 100g plain flour
- 50g cocoa
- 50g white chocolate chips
Time: 30 mins prep + 20-25 mins bake
These have been christened ‘Drop the Mike’ Brownies after Coach Mike Allen who inspired them. He wasn’t able to choose a favourite between flapjacks & brownies so I made a hybrid and it turned out pretty darn great. They’re also not that hard to make which is a bonus.
Preheat the oven to 170C.
Line a brownie tin with a layer on foil & layer of baking paper (foil on the bottom).
Start by making the flapjack mix. In a saucepan, melt the butter, sugar and golden syrup together until there’s o sugar grains left.
Add the oats and stir to combine.
Press the mix in to the base of the lined tin, use the back of a spoon to make it as compact as possible.
Next in a bowl (either over a pan of boiling water, or in the microwave) melt the chocolate & butter together until smooth.
In a separate bowl, whisk the eggs & sugar together until bubbly. Add the chocolate mix and fold together. Sift in the flour & cocoa powder, add the chocolate chips & fold together until the mix is all combined.
Pour the brownie mix on top of the flapjack and spread out, being careful not to move around/lift the flapjack base. Think about ‘pushing’ the mix rather than spreading it.
Bake in the oven for 20-25 mins until the top looks dry. Leave to cool completely before slicing in to squares!