If you grew up in the UK between the late 80s and early Noughties – especially around East Anglia – chances are you would have done a giddy little dance when chocolate oaties were on the school pud menu.
Like sponge cake or chocolate crunch and custard, they were elite level and are still served in some places today (lucky kids).
It’s hard to describe the texture. Somewhere between chocolate cake, flapjack and biscuit – not too soft, not too crunchy – slathered with toothsome, thick sweet chocolate fudge icing.
We’ve made ours even more indulgent with a drizzle of chocolate on top.
Ingredients (makes one brownie tray)
- 300g butter or margarine
- 150g caster sugar
- 2 tbsps golden syrup
- 175g Glebe Farm porridge oats
- 150g plain flour
- 25g cocoa powder
- 1 tsp baking powder
- Pinch salt
For the icing:
- 8 tbsps each milk, butter or margarine and cocoa powder
- 440g icing sugar
To finish (optional):
- 200g milk or dark chocolate, melted
Method
1. Set the oven to 180C and line your tin.
2. Melt the butter and syrup for the cake gently and add the oats, flour, cocoa, baking powder and salt. Mix well and press evenly and firmly into your tin.
3. Bake for 20-25 minutes until slightly risen and firm. Allow to cool.
4. Melt the butter and milk for the icing and sieve in the icing sugar and cocoa. Stir over a low heat for a couple of minutes then remove to a bowl and whip with an electric whisk until cool and a little thickened.
5. Spread over the cooled base and finish, if you like, by spreading over the melted chocolate. Pop in the freezer for a spell before cutting as it can be crumbly.
