Salted flapjack brownie tart

This flapjack brownie tart will be a winner in your household when you can’t choose which one to make! It’s buttery, sweet, salty and toasty. The brown butter flapjack case is filled with a rich chocolate brownie filling and topped with flaky sea salt. 

Salted brownie flapjack tart  

SERVES 8

For the flapjack 

100g salted butter

100g dark brown sugar 

25g golden syrup 

200g porridge oats 

For the brownie 

90g salted butter, cubed

90g dark chocolate, roughly chopped

2 medium eggs

150g caster sugar

40g plain flour 

25g cocoa powder

50g white chocolate, chopped into chunks

1 tsp sea-salt flakes

1 Heat the oven to 180C/160C fan/gas 4. Line the base of a loose bottom 18cm round tin with non-stick parchment paper (if you don’t have a loose bottom tin, put two long strips of parchment going across the tin crossed over either side so it’s easier to lift out of the tin) . Melt the butter, sugar and golden syrup in a saucepan, pour in the porridge oats and mix until combined. Tip into the lined tin and using the back of a spoon push the flapjack mixture into the tin and up the edges until evenly spread, if it’s sticking to the spoon, wet the spoon slightly. Bake for 10 mins until golden and leave to cool slightly in the tin until needed.

2Meanwhile to make the brownie melt the butter and dark chocolate together. You can either do this by putting them in a heat-proof bowl in the microwave, siring it every 20 seconds until melted. Or putting the bowl over a small saucepan a quarter full of boiling water, so that it’s not touching the bowl, and stir until melted. Leave the melted chocolate and butter to one side to cool slightly. 

3 Put the eggs and caster sugar into a bowl and whisk either with a stand mixer or electric whisk (or with strong arms and a normal whisk) for 5 mins or until the egg and sugar mixture has doubled in size and is thick and lighter in colour. 

4 Stir in the cooled melted chocolate and butter into the egg mixture carefully (so that you don’t knock any air out) until everything is combined. Add in the flour, cocoa powder and white chocolate chunks into the mix and stir until everything has come together. Pour into your flapjack case, sprinkle it with the sea salt flakes, and bake for 20 mins or until you shake the tin and it has a little wobble but is set on the outside. Remove from the oven and leave to cool fully. You can also put it in the fridge once cool to set overnight so it makes perfect slices.