Brownie or Flapjack? It’s the best of both worlds!

A rich chocolate brownie, what’s not to love? But perhaps some days you may feel more inclined to feast on a flapjack. For those hmmm hah, kind of can’t decide days, how about indulging in both? Enter our “Frownie”, far more happy-making than the name implies.


Here’s how…

Flapjack base

125g unsalted butter
100g caster sugar
100g dessicated coconut
100g pecans chopped into small pieces

Brownie top

125g unsalted butter
200g good dark chocolate
125g caster sugar
125g dark soft brown sugar
3 large eggs
1 tsp vanilla extract
100g plain flour

• Preheat oven to 190⁰c (375⁰f).
• First, start on the nutty flapjack base – put the butter in a saucepan and melt over a low heat. Stir in the coconut, sugar and chopped pecans. Mix well so that everything is coated in butter and sugar. Spoon into the greased and parchment lined 13 x 9 baking tin.

• Now onto the brownies. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Remove the bowl from the heat and put aside to cool. Put both the sugars, eggs and vanilla extract in a mixing bowl and whisk until the mixture is light and doubled in size (about 5 mins if electric mixer, 10 if you’re using your own biceps!). If you’re unsure, drop some of the mix from the beater and the trail should remain on the top of the lovely moussey mix.
• Take the cooled chocolate and butter and mix into the eggy mousse. Fold the flour in gently, don’t overmix, it’s fine if it’s still a bit “grungey”.

• Pour the mixture into the prepared pan on top of the flapjack mix and place carefully in the oven for about 30-40 mins (depends on your oven so keep an eye out) until a skewer inserted into the middle comes out clean.

If you can resist a cheeky chomp into this delectable duo, then leave to cool and then cut into squares.

These can be small squares, I promise you that will be enough as these are super rich.

frownies in basket

Enjoy with a nice strong cappuccino, I find this the best way!


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