Wednesday, 24 October 2012

Cheesecake Brownie FlapJacks...

...Because FlapJacks are just too Healthy!!


For the flapjack layer

  • 275g porridge oats
  • 160g light brown sugar
  • 225g unsalted butter
  • 75g golden syrup

For the brownie layer

  • 200g dark chocolate (70% cocoa solids)
  • 100g plain flour
  • 75g butter
  • 25g cocoa powder
  • 180g caster sugar
  • ¼tsp baking powder
  • ¼tsp salt
  • 2 medium eggs

For the cheesecake topping

  • 250g cream cheese
  • 30g caster sugar
  • 1 medium egg
  • ½tsp vanilla bean paste
  • 4tbsp strawberry jam


  1. Preheat the oven to 160°C Fan/320°F/Gas Mark 2.5. Grease a 12″ x 9″ dish.
  2. Make the flapjack base: In a large saucepan, melt the butter and add the sugar, golden syrup and then the porridge oats. Once fully combined, turn into the dish, spreading evenly and pushing down to create a level surface.
  3. Make the brownie: Break up the chocolate and place in a glass bowl over simmering water with the butter and cocoa powder until melted.
  4. Cream sugar and eggs, then add the melted chocolate mixture. Sift together the flour, baking powder, salt then stir into the rest of the ingredients until just combined. Spoon onto the flapjack layer and smooth out.
  5. For the cheesecake topping: Mix together all the ingredients except the jam until smooth and creamy. Dollop on top of the brownie mix.
  6. Take small blobs of jam and spoon on top of the cheesecake. Swirl gently with spoon.
  7. Place in the oven on the middle shelf and cook for about 45-50 minutes. A cake tester inserted into the middle of the mixture will come out clean. You may want to cover the top if it starts going brown, you don’t want burnt cheesecake!

Brown Sugar FlapJacks Quick!

 As if FlapJacks arent addictive enough these ones will make you uber fat! 

1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan**. Brown the butter in a heavy, medium.  Add brown sugar and golden syrup. Stir constantly over medium-low heat until sugar dissolves and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.

Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.

* Tate and Lyle is best.
** I opted to lightly butter aluminum foil and use it to line the baking pan.  This worked well.