tried this the other night and it makes an extremely rich and gooey brownie. I may add a little more flour and one less egg yolk next time or a few more minutes in the our oven, to get a slightly firmer more cakelike texture.
Flapjack Recipe from Lorraine Pascal’s ‘Baking Made Easy’ cookbook Basically all you need is 175g of butter, 175g golden syrup, and 175g muscovado sugar. Gently melt this altogether and then add 350g porridge oats. Put in a lined square baking tin and bake at 150 degrees centigrade or Gas Mark 2 for 40 mins. Leave to cool for 15 minutes before removing from tin and cutting into 12 pieces.