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Breakfast Brownie Loaf

July 18, 2012
flapjack and brownie

Breakfast Brownie Loaf (yes, you read that correctly)

From the moment I read the phrase “breakfast brownie” on An American Cupcake Abroad it was pretty likely these were going to make an appearance in the kitchen of Pigling Bland. It’s a flapjack/cake/brownie hybrid – how could I not?

My version does not have the coffee in, as Mr B doesn’t like it. It has come out much thicker and more “loaf” like than American Cupcake’s, which I think might be due to my slightly dubious american to english conversions but I quite like it that way as it feels more breakfast-y. My only complaint would be that this makes the brownie layer. More brownie please.

Breakfast Brownie Loaf
adapted from American Cupcake Abroad
who adapted it from Fat Witch Brownies
(makes two loaves

Brownie Layer
98g butter
60g dark chocolate chips
150g light brown sugar
2 eggs
1/2 tsp vanilla
40g plain flour
pinch of salt

Flapjack layer
[2 tsp espresso powder]
2 tsp boiling water (with 1/2 tsp of other flavouring added if not using coffee)
112g butter, at room temperature
200g light brown sugar
2 eggs
1/2 tsp vanilla
350g plain flour
1/2 tsp salt
390g of breakfast oats
90g chocolate chips (or nuts if you like nuts)

Grease and line two loaf tins

First make the brownie bit:
Melt chocolate and butter and leave to cool.
Beat sugar, eggs and vanilla together
Pour in the chocolate/butter mixture and combine
Fold in the flour and salt
Put half in the bottom of each loaf tin and pop it into the fridge for 15mins to set
While cooling, preheat oven to 180c / gas mark4 and make the top layer…

If you’re adding coffee, dissolve it now in 2tbsp of boiling water.
Cream butter and sugar together. Remember, it always takes longer that you want. It needs to be pale.
Beat in the eggs one by one.
Add vanilla and the hot [coffee] water. In place of the coffee I  added 2 tsp of “buttery sweet dough” flavouring. Mmmm.
Stir in the flour, baking powder and salt.
Fold in the oats and chocolate chips. It will be REALLY stiff by now.
Take the brownie out of the fridge and spread the oat mixture over the top. You may need to mould it to shape and lay it on top because it’s so solid!
Bake for 30mins (180c / gas mark 4}

Try to resist eating all the nice crunchy bits off the top while it cools. Serve dunked in a hot drink or (even better) with custard for pudding.

Crumbly and ready for dunking

Let’s face it, unless you’re an olympic athlete this is probably not something you should be eating every day for breakfast (or even if you are, if we actually want to win anything). However, it is perfect dunked in coffee for lazy holiday breakfast treat. So, I’m entering this in the July Breakfast Club over at Fuss Free Flavours, since the theme just happens to be “holidays”

Also, An American Cupcake Abroad is in the shortlist for the Cosmopolitan Blog Awards 2012 so if you like the blog, do go and vote for her there.

Flapjack loaf

That’s one big loaf of delicious

4 Comments leave one →
  1. cht7 permalink
    July 18, 2012 12:05 pm

    Brownie? Breakfast? Sounds perfect to me! Thanks for sharing!

  2. July 19, 2012 1:49 pm

    You make very gorgeous bakes, lovely! =)

  3. July 19, 2012 7:52 pm

    love the idea of this brownie loaf

  4. July 21, 2012 1:23 pm

    Wow ! must give these a go they look amazing! What an idea.

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