Gluten Free Chocolate Orange Brownie Flapjacks

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Gluten Free Chocolate Orange Brownie Flapjacks

The best of both worlds, love flapjacks? Love brownies? Well have both in one go then! These are not just gluten free but also dairy and egg free (you can make with dairy and egg if you wish).

Prep Time15

Cook Time20

Total Time35

Course: Tea Time

Cuisine: Gluten Free

Keyword: Brownie, Chocolate, Dairy Free, Egg Free, Flapjacks, Gluten Free, Orange, Traybake, Vegan

Servings: servings

Calories: 427kcal

Author: Glutarama

Equipment

Ingredients

For the flapjack base

250 g gluten free oats
60 g dairy free butter
60 g light brown sugar brown or granulated are fine too
60 g golden syrup (corn syrup)

For the brownie topping

80 g dairy free butter
80 g light brown sugar brown or granulated are fine too
80 g dark dairy free chocolate drops or a block of DF chocolate broken into squares
1 small orange juiced and zest removed
200 g gluten free self raising flour
½ tsp baking powder check for may contains
1 tbsp ground flaxseed as an egg replacer [see notes for egg version]

Instructions

To make the flapjack base

Using a non stick medium saucepan, measure out the 'butter' sugar and golden syrup and gently melt. Stir to prevent burning.
Remove from the heat once all ingredients have melted and add the GF oats, mix well to combine and set aside to cool for 5 mins whilst you line your square baking tin and prep the ingredients for the brownie topping.
Once the flapjack mixture has cooled a little, tip into the tin and press down with the back of a spoon or silicone spatula teasing into the edges of the tin.

To make the brownie topping

Now more onto the brownie topping. In a mixing measure out the chocolate chips, 'butter' and sugar and to save time melt these in the microwave on short blasts of 30secs at a time.
NOTE: You can do this in the same sauce pan at the flapjacks but you'll need to melt the butter first then add the chocolate chips and sugar and make sure the chocolate doesn't burn.
Once the chocolate mixture is melted, add the juice and zest of one small orange, the gluten free flour and the flaxseed and baking powder. Fold all the wet and dry ingredients together.
NOTE: if making the egg version see notes.
Tip the brownie mixture over the flapjack base and smooth to the edges.
Bake in a preheated oven at 190°C | 170°C fan | 375°F | Gas 5
18 mins = gooey brownie
20-22 mins = soft brownie
25+mins = cakey brownie
Once baked to your liking, remove from the oven and place on a cooling rack, the brownie topping will continue to firm as it cools so don't worry if it wobbles a bit.
To decorate, add some drizzled melted chocolate and more orange zest as shown or source some chocolate orange segments to decorate each square.

Notes

To make with egg

Instead of adding a tablespoon (for 9 square recipe) of flaxseed as an egg replacer, just add one egg. You will need to add this to the melted chocolate, butter, sugar and orange juice mixture. As eggs can curdle on contact with heat you will want to allow the melted mixture to cool a little first before adding a beaten egg. Then simply proceed with the remainder of the recipe.

Nutrition