Flapjack Brownies

Chocolate is always a crowd pleaser and brownies showcase it so beautifully. Whether you’re baking for a bake sale or for dessert, this recipe is a winner.

A gooey flapjack base, a fudgy chocolate brownie above it and the whole thing is blanketed with this delicious chocolate icing on top – this brownie is just so decadent. A bite of this deliciously moist and dense dessert is heavenly and you will understand why this recipe is a winner!

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I used milk chocolate for this recipe but you could also use dark chocolate.

It’s so easy to prepare and you will want to make this again and again. Just forget about counting calories for now – go ahead and indulge your sweet tooth.

This recipe makes around 16 brownies.

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PREP: 30 minutes COOK TIME: 35 minutes

Ingredients

For the base

½ cup flour

¼ tsp soda

¼ tsp salt

1 cup oats

½ cup brown sugar

6 tbsp butter

For the second layer

4 tbsp butter

30 gms milk chocolate

2/3 cup flour

¾ cup sugar

¼ tsp baking powder

¼ tsp salt

1 egg, beaten

¼ cup milk

½ tsp vanilla

½ cup chopped walnuts

For the topping

2 tbsp butter

30 gms milk chocolate

1 1/2 cups caster sugar

1 tsp vanilla

Instructions

Prepare a 10 inch baking square baking pan by lining it with parchment paper.

Preheat the oven to 180C.

For the base, sift the ½ cup flour, soda and salt together. Add the oats and brown sugar and mix well. Melt the 6 tablespoons butter and stir it into the oat mixture. Press the mixture into the baking pan and bake for 10 minutes. Set aside.

For the next layer, melt the 4 tablespoons of butter and chocolate together over a very gentle heat or in a bain marie. Stir in the remaining ingredients and mix well. Pour the batter on the oat layer and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Cool.

Melt the butter for the topping together with the chocolate and add the powdered sugar and vanilla. Mix until it is of spreading consistency, adding a small amount of warm water, a tablespoon at a time (I added about 4 tablespoons). Frost the brownies with this mixture, spreading the topping to the corners of the pan evenly. When the frosting is set, cut into squares.

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