• Rachel Patterson

Chocolate Brownie Flapjack


If a mummy brownie and a daddy flapjack love each other very much…this is their offspring and it is wickedly good.  Why choose between a brownie or a flapjack when you can have both?


Flapjack layer

150g/5 ¼ oz butter

150g/5 ¼ oz soft brown sugar

140g/5 oz golden syrup

325g/11 ½ oz porridge oats

100g/3 ½ oz mixed seeds


Brownie layer

2 eggs

225g/8 oz caster sugar

140g/5 oz butter

60g/2 oz cocoa powder

60g/2 oz plain flour (all-purpose flour)

40g/1 ½ oz dark chocolate chips


Preheat your oven to 300F/150C/Gas 2.  Line a 20cm x 32cm baking tray with parchment.

Start by making the flapjacks.  Melt the butter, sugar and golden syrup in a pan over a gentle heat.  Add the porridge oats and seeds.  Mix together.

Then for the brownie, whisk together the eggs and sugar until they are light and fluffy.  Melt the butter and whisk in the cocoa powder.  Add the butter mixture to the eggs and sugar, mix and then fold in the flour and chocolate chips.

Spread the flapjack mixture on the base of the lined baking tin.

Next pour the brownie mixture over the top.

Bake for 35-40 minutes, the brownie will be slightly cracked on the top.

Cut into squares.





Recipe from:

Practically pagan COOKING by Rachel Patterson

A book to take you through the seasons. Cooking with produce when it is at its best (and cheapest). Recipes for all, with menu ideas to reflect the energy of each month of the year. Family style, no fuss cooking to nourish the body, spirit and soul. 12 sections with recipes for each month to reflect the product that is in season, which include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan cake options.



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© 2020 Rachel Patterson