Chocolate Brownie Flapjacks

This week’s #FlapjackFriday recipe is dedicated to my daughter, as it is her 7th birthday today and whenever we go to a restaurant she will ALWAYS choose chocolate brownie for pudding!

So, I’ve basically bunged a brownie on top of a flapjack, yep that’s right it’s two treats in one. They taste great together and it feels really indulgent, however the good news is that they’re relatively healthy; no refined sugar and ALL the good fats.

Both recipes work really well on their own too, so if you just fancy a brownie it’s equally as delicious without the flapjack and vice versa.

What’s In Them?

Flapjack Base

  • 500g Porridge Oats
  • 250ml Honey
  • 200g Unsalted Butter

Brownie Top

How Do I Make Them?

To make the flapjack base, simply melt the butter and honey together in a saucepan, then remove from the heat and stir in the porridge oats until they are completely coated. Spoon into an individual brownie tin, making sure to pat down to compact the mixture; you want to fill it about halfway up each square.

To make the brownie topping peel and stone the avocado then mash it until completely smooth. Mix together with the eggs and agave nectar. In a separate bowl mix together all of the dry ingredients, so that’s the flour, cacao powder, baking powder, coconut sugar and salt, then make a small well in the centre and pour in the wet mixture. Mix together until everything is combined, it will be quite stiff so at this point add the water and this should help loosen it a bit.

Spoon a heaped tablespoon of brownie dough onto the flapjack base, making sure to completely cover it over, then place the tin in a preheated moderate oven for 20-25 minutes.

Allow to cool in the tin then remove and EAT!

Top Tip – You can replace the butter with coconut oil for an even healthier alternative and if you prefer your brownies slightly more gooey you can try reducing the baking time by 5 minutes.


Have you got a healthy flapjack recipe that you would like to feature in #FlapjackFriday?

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