Crispy toffee brownies and carrot cake blondies: Kate Jenkins’ fun family bakes | Food

When it comes to having fun with the family in the kitchen, my brownie recipes deliver every time. The toffee crisp number brings crunch and nostalgia, while the carrot cake blondie offers a softer, spiced twist that even veg-avoiding kids love. Both are simple crowdpleasers and perfect for little hands in the kitchen. Best of all, they’re not just for children; grown-ups will happily claim the last square, too.

Toffee crisp brownie (pictured top)

Chewy, crisp, fudgy … Simply put, this is my holy trinity. We’ve used versions of this recipe for everything from kids’ party cakes to grown-up snacking, and everything in between.

Prep 10 min
Chill 2 hr
Cook 1 hr, plus cooling
Makes 12

For the chewy toffee crisp centre
50g unsalted butter
100g light soft brown sugar
40g golden syrup
40g toasted rice cereal, such as Rice Krispies

For the brownie batter
175g unsalted butter, diced
100g dark (70%) chocolate, broken into small pieces
300g caster sugar
½ tsp vanilla extract, or paste
100g plain flour
½ tsp baking powder
3 eggs

250g milk chocolate, broken into pieces

Start with the chewy toffee crisp centre. Line two 20cm square baking trays with baking paper. In a saucepan, gently melt the butter, soft brown sugar and golden syrup on a low heat. Stir continuously until everything’s melted and forms a smooth caramel, then take off the heat and leave to cool slightly for a few minutes.

Working quickly, so the caramel doesn’t harden, gently stir in the toasted rice until it’s all well coated. Using the back of a spoon, press this mixture evenly into one of the lined trays, then freeze for an hour, until the mixture is frozen solid. This step is crucial to create a distinct, firm layer that can be easily handled and inserted into brownie batter.

Now make the batter. Heat the oven to 180C (160C fan)/350F/gas 4, and put a medium heavy-based saucepan on a medium heat. Melt the butter slowly, stirring continuously, then turn down the heat to low, add the dark chocolate and keep stirring until it melts and the mix is smooth and glossy. Take the pan off the heat, stir in the sugar and vanilla, then add the flour and baking powder, and stir until it resembles fine breadcrumbs, with no visible lumps of flour or sugar.

In a medium bowl, beat the eggs for 20-30 seconds, until light and frothy. Using a large metal spoon, carefully fold the eggs through the chocolate mix, keeping in as much air as possible, to make a smooth batter.

Pour half the batter into the second lined tray, spreading it out evenly. Carefully lift out the frozen toffee crisp layer and gently peel off the paper. Place the toffee crisp directly on top of the brownie batter in the tray, then pour the remaining batter over the toffee crisp , ensuring it is completely covered and spreading it out evenly to the edges.

Bake for 35–40 minutes, until the edges are set and the centre has risen and started to crack (it may still look a bit soft and wobbly). Leave to cool completely in the tray on a rack for one to two hours (cooling it completely is essential for the structure to set properly before adding the topping and slicing).

Next, prepare the topping. Set a heatproof bowl over, but not touching, a pan of simmering water, add the milk chocolate and gently melt, stirring until smooth and glossy. Pour the melted chocolate over the cooled brownie, spreading it out smoothly, then chill for at least an hour, until set.

Remove the brownie from the tray (use the baking paper to help you lift it out),cut into six even strips, then halve these to make 12 bars.

Carrot cake blondie

Moist, dense and nutty, this sweet treat builds on the blondie base, adding warming spices and the earthy sweetness of carrots – and it’s all topped off with a smooth, tangy cream cheese frosting. Irresistible.

Prep 10 min
Cook 1 hr, plus cooling
Makes 9

175g unsalted butter, diced
1½ tsp ground cinnamon
150g white chocolate, broken into small pieces
300g caster sugar
½ tsp vanilla extract or paste
150g plain flour
½ tsp baking powder
3 eggs
150g carrots (2–3 medium ones), peeled, finely grated and squeezed dry
50g chopped walnuts, lightly toasted, plus extra to serve (optional)

For the cream cheese frosting
75g unsalted butter, softened
150g full-fat cream cheese, softened (brick-style, not spreadable, and at room temperature)
200g icing sugar, sifted
1 tsp vanilla extract or paste
1 tbsp lemon juice (optional)

Heat the oven to 180C (160C fan)/350F/gas 4 and line a 20cm square baking tray with baking paper.

Put a medium heavy-based saucepan on a medium heat. Add the butter and melt slowly, stirring continuously (be careful not to let it catch and burn). Turn the heat to low, stir in the cinnamon, then add the chocolate and keep stirring until it’s melted completely. It will look a little oily and almost split, but keep stirring and it will turn smooth and glossy.

Take off the heat, add the sugar and vanilla and use a spatula to mix thoroughly. Add the flour and baking powder, and mix until you have a yellow, chocolatey mixture that resembles wet sand, with no lumps of flour or sugar.

In a medium bowl, whisk the eggs for 20-30 seconds, until light and frothy. Using a large metal spoon, carefully fold the whisked eggs through the chocolate mix, keeping in as much air as possible, to make a thick, smooth batter. Gently fold in the grated carrots and chopped walnuts, if using, until just combined. Be careful not to overmix, because that can deflate the batter.

Pour the batter into the lined tray, spreading it out evenly, then bake for 40-45 minutes, until the edges are set and the centre has risen and started to crack (it may still look a bit soft and wobbly). Leave to cool in the tray on a rack for at least one to two hours, until the base of the tray feels cool to the touch.

Meanwhile, make the frosting. In a mixer fitted with the paddle attachment (or in a large bowl and using an electric hand whisk), beat the butter and cream cheese until smooth, creamy and lump-free. Gradually add the icing sugar one large spoonful at a time, beating until incorporated and smooth. Add the vanilla and lemon juice, if using (the lemon will cut the sweetness and add a tangy complement), then beat until the frosting is smooth and well-combined. If it gets too warm and seems loose, put the bowl in the fridge to chill, then beat again.

Once the blondie is cool, use a palette knife to spread the frosting evenly over the top. Scatter more walnuts on top, if you like, then cut into nine to serve.

Cinnamon brownie roll