Chocolate Brownies & Fabulous Flapjack

January is well and truly over… Break your resolutions and delve into these easy to make delicious recipes!

Chocolate Brownies

50g/2oz (1/2 cup) walnuts

100g/4oz (2/3 cup) milk chocolate

75g/3oz butter

25g/1oz margarinebrowniesss

100g/4oz (2/3 cup) brown/demerara sugar

100g/4oz (1 cup) self-raising flour

Pinch of salt

2 eggs

25g/1oz (3 tbsp) raisins

1 to 2 tablespoons milk

  1. Chop the walnuts. Break the chocolate into pieces and put into a mixing bowl with the butter and margarine.
  2. Stand over a pan of hot water until the mixture has melted; allow to cool then add the sugar. Sift the flour with the salt and combine with the chocolate mixture.
  3. Beat the eggs, walnuts and raisins then add sufficient milk to make a soft dropping consistency.
  4. Spoon the mixture into a greased and floured, or lined, 20cm/8 inch square cake tin and brake in the centre of a preheated moderate oven (180oC/350oF, Gas Mark 4) for 30 minutes, or until just firm to touch.
  5. Allow to cool in the tin for 10 minutes, then turn out and leave until cold. Cut into squares. Makes 16.



110g/4oz (1 cup) butter or margarineflap.jpg

50g/2oz (1/3 cup) Demerara or light brown sugar

2 tablespoons golden (light corn) syrup

225g/8oz (2 & 1/4 cups) rolled oats

  1. Put the butter or margarine, sugar and syrup into a saucepan, heat only until the fat and sugar have melted. Add the rolled oats, mix thoroughly.
  2. Grease a 20cm/8inch square sandwich tin. Spoon in the rolled oat mixture and spread flat with a knife.
  3. Bake in the centre of a preheated moderate oven (180oC/250oF, Gas Mark 4) for about 30 minutes or until evenly golden brown.
  4. Cool in the tin for about 5 minutes and mark into 12 large or 18 smaller portions. Remove from tin when cool. Store in an airtight tin.


Categories: Uncategorized

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