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Recipe: True love brownie and flapjack squares, Delicious Gifts, by Rob and Amber Kirby

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Recipe: True love brownie and flapjack squares, Delicious Gifts, by Rob and Amber Kirby

These have to be made to be believed! You get the lovely chewy oats of the  flapjack and then bam! Rich dark chocolate from the brownie melts in your  mouth. When I made these, suddenly the generous spirit in the house diminished and the family wasn’t so keen on giving these away. Try them and see for  yourself how good they are!

Makes 28
For the flapjack
150g unsalted butter
150g soft brown sugar
140g golden syrup
325g porridge oats
100g mixed dried fruits of your choice

For the brownies
2 eggs
225g caster sugar
140g unsalted butter
60g dark cocoa powder
60g plain flour, sifted
40g dark chocolate chips (optional)

Preheat the oven to 150°C. Line a 20cm x 32cm baking tray with baking  parchment. Start by making the flapjack layer. Place the butter, sugar and golden syrup in a pan and melt together over a gentle heat, stirring. Do not let the  mixture boil. When melted, add the porridge oats and mixed fruits. Make sure they are fully mixed in with the wet ingredients, then put to one side.

For the  brownie layer, whisk the eggs and sugar together in a bowl until slightly  thickened, then place to one side. Melt the butter in a saucepan, then remove  from the heat and whisk in the cocoa  powder. Add the butter mixture to the eggs and sugar and gently mix until fully incorporated, then fold in the sifted flour  and chocolate chips, if using.

Spread the flapjack mixture on the base of the lined baking tray and press down gently so the top is nice and even. Then pour the brownie mix on top and level  the surface with a spatula.

Bake for 35-40 minutes until cooked. The brownie will crack slightly on top when  cooked. Leave to cool before turning out. Cut into 5cm squares and serve.

Recipe taken from Delicious Gifts. Photography by Jodi Hinds

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