Cook: 40 minutes

Serves: 8-10

This flapjack brownie tart is deliciously buttery, sweet, salty and toasty. The brown butter flapjack case is filled with a rich chocolate brownie filling and topped with flaky sea salt.

Method:

Preheat oven to 180°C/160°C fan. Line the base of an 18cm loose-based round cake tin, around 3.5cm deep, with baking parchment. (If you don’t have a loose-based tin, place two long strips of parchment going across the tin, crossing over on either side so the tart is easier to lift out of the tin.)
For the flapjack, melt the butter, brown sugar and golden syrup in a saucepan over a low heat, then pour in the oats and mix until combined. Tip into the lined tin and, using the back of a spoon, push the flapjack mixture over the base and up the sides of the tin until evenly spread (dampen the spoon if it’s sticking to it). Bake for 10 minutes until golden, cool until needed.

Topics:

Ingredients

Name: Salted flapjack brownie tart
Prep time: 35 min
Cook time: 40 min
Yield: 8-10
Ingredients: For the flapjack:; 100g salted butter; 100g soft dark brown sugar; 25g golden syrup; 200g porridge oatsFor the brownie:90g salted butter, cubed; 90g dark chocolate, roughly chopped; 2 eggs; 150g caster sugar; 40g plain flour; 25g unsweetened cocoa powder; 50g white chocolate, chopped into chunks; 1 tsp sea salt flakes

For the flapjack:

100g salted butter
100g soft dark brown sugar
25g golden syrup
200g porridge oats

For the brownie:

90g salted butter, cubed
90g dark chocolate, roughly chopped
2 eggs
150g caster sugar
40g plain flour
25g unsweetened cocoa powder
50g white chocolate, chopped into chunks
1 tsp sea salt flakes