Recipe: Salted flapjack brownie tart

A deliciously buttery, sweet, salty and toasty dish

  • place PRE 35 mins, plus cooling and (optional) overnight chilling
  • place COOK 40 minutes
  • place SERVES 8-10
  • printicon

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.


  • 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.

  • Meanwhile, make the brownie. Melt the butter and dark chocolate in a heatproof bowl in a microwave oven on medium in 20-second bursts for about 1½ minutes, stirring after every burst until melted, or place the bowl over a small pan of simmering water (make sure the bowl doesn’t touch the water) and stir until melted. Set aside to cool slightly.

  • Put the eggs and caster sugar into a separate bowl and whisk in a stand mixer or with an electric whisk for 5 minutes or until the mixture is thick, pale and has doubled in size.

  • Gently fold the cooled melted chocolate mix into the egg mixture until combined. Fold in the flour, cocoa powder and white chocolate chunks. Pour into your flapjack case, sprinkle with the sea salt, then bake for 22–28 minutes or until it has a little wobble in the centre but is set around the edges.

  • Cool completely in the tin then you can refrigerate it overnight to make perfect slices, if you like. Serve in slices. Keep refrigerated in an airtight container for up to 4 days.

Tip: If you’ve refrigerated the tart overnight, either leave it out at room temperature for an hour or loosen around the edge with a blow torch to help remove it from the tin.


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

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive