If you have a bit of a sweet tooth, this recipe is the one for you. A rich dark chocolate brownie sits atop an oaty flapjack base. Perfect with a cup of tea to get you through an afternoon slump. From James Fensom.
Makes 25 squares
INGREDIENTS
Brownie:
- 225g dark chocolate chips
- 75g butter
- 75g margarine
- 150g caster sugar
- 20ml coffee
- 2 eggs
- 55g self-raising flour
Flapjack:
- 170g butter
- 45g golden syrup
- 250g oats
- 250g light brown sugar
- 1 egg
- Sea salt, for sprinkling
METHOD
Line a 9×9-inch square tin with baking paper. Preheat the oven to 180°C (160°C fan).
For the brownie, melt the chocolate, butter and margarine in a bowl in the microwave, heating for 30 seconds at a time until fully melted.
In a separate bowl, mix the sugar, coffee and eggs until combined.
Add the melted chocolate mixture to the sugar mixture and stir until combined.
Sieve in the flour and fold in with a spatula until just combined. Set aside.
For the flapjack, melt the butter and golden syrup in a new bowl in the microwave.
Add the oats and sugar to the melted mixture and stir until fully coated.
Add the egg and mix until fully combined.
Put the flapjack mixture into the tin and spread evenly.
Sprinkle sea salt over the top, then pour the brownie batter over and spread evenly to the edges.
Bake for 40 minutes, until mostly firm.
Leave to cool completely, then chill in the fridge for 1 hour.
Cut into 25 squares (5×5) or however you prefer. Store any leftovers in a sealed container and consume within 10 days. Refrigerate during very hot weather.
For extra indulgence: Serve slightly warmed with a scoop of vanilla ice cream.
Learn more: James Fensom is a bakery at Chalk Hills Bakery, a family-run café and deli specialising in artisan bread, pastries and cakes, with two sites in Reigate and Horley. For more information, visit chalkhillsbakery.com
