oaty brownie

I have never eaten a flapjack, but they look a little like this brownie I have just made, oaty and moreish. This is pretty easy to rustle up, although I did have to use my food processor to blitz the oats as they were large wholegrain ones. A good addition to this recipe would be chocolate chunks and replace the chopped nuts with pecans, mmmmmmmmm, that would be good.

The only photo you need to see for this is recipe how much I processed the oats. They end up looking like this.

oats brownie

Feel free to e-mail me with any queries  megan@thecafebaker.co.nz or hashtag me in on my instagram account, “thecafebaker”. I also love hearing about how you made any changes to the recipe, we can all benefit from new cooking tips.

Have a great day.

Megan

 

Oatilicious Brownie
 
Author:
Ingredients
  • 200g butter
  • 150g brown sugar
  • 200g golden syrup
  • 1 cup self-raising flour
  • 1 cup dessicated coconut
  • 400g wholegrain oats, processed until fine
  • 70g chopped nuts
  • 1 cup chocolate chips
  • 1 egg
Instructions
  1. Melt the butter, sugar, vanilla essence and golden syrup, stirring to combine. Remove from the haet and set aside.
  2. Mix together the flour, coconut, ground oats, nuts and chocolate chips.
  3. Pour the melted butter mixture into the dry ingredients and stir to combine. Stit through the egg until completely incorporated.
  4. Pour into a 23cm square tin, lined with baking paper.
  5. Bake at 170 degrees for 30-35 minutes or until a skewer inserted into the middle comes out clean.