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Indulgent brownie flapjacks

Makes 16


For the flapjacks:
225g unsalted butter
160g light brown sugar
75g golden syrup
275g porridge oats

For the brownie layer:
200g dark chocolate, chopped
75g butter
25g cocoa powder
180g caster sugar
2 eggs
100g plain flour
¼ tsp baking powder
¼ tsp salt

For the topping:
250g cream cheese
30g caster sugar
1 egg
1 tsp vanilla extract
4 tbsp strawberry jam


  • Preheat the oven to 160°C/140˚C fan/gas mark 3 and grease a rectangular baking dish.
  • Melt the butter in a saucepan over a medium heat and stir in the brown sugar, golden syrup and porridge oats. Transfer to the dish, spreading to evenly cover the bottom.
  • Combine the chopped chocolate, butter and cocoa powder in a bowl over a saucepan of simmering water, stirring until melted.
  • Beat the sugar and eggs until pale, then fold in the melted chocolate. Stir in the flour, baking powder and salt. Spoon onto the flapjack layer and spread to smooth.
  • Mix together all the ingredients for the topping until smooth and creamy. Dollop on top of the brownie layer, spreading until smooth.
  • Bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Leave to cool slightly before serving.

Per Serving 481kcals, 26.6g fat (16.2g saturated), 56.5g carbs,
30.9g sugars, 6.5g protein, 2.8g fibre, 0.2g sodium.