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
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
Ingredients
- 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
This satisfying centrepiece is our classic brownie reimagined as a cinnamon roll and topped with a drizzle of icing. The filling is your tastiest friend here, and will fill in any cracks that may occur during rolling.
Prep: 15 min Cool: 4-6 hr Cook: 1 hr Serves: 8
Ingredients
- 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
For the cinnamon butter filling
- 70g unsalted butter, softened
- 200g icing sugar
- 1 tbsp milk
- 2 tsp ground cinnamon
For the simple drizzle icing
- 2 tbsp icing sugar
To serve
- 1 tbsp caster sugar
- 2 tsp ground cinnamon
Heat the oven to 180C (160C fan)/350F/gas 4 and line a 20 x 30cm swiss roll tin 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, add the chocolate and, using a spatula, keep stirring until the chocolate has melted completely and you have a smooth, glossy mixture.
Take the pan off the heat. Add the sugar and vanilla and mix thoroughly. Add the flour and baking powder and stir until you have a fine, chocolatey mixture that resembles breadcrumbs, with no lumps of flour or sugar visible.
In a medium bowl, use a hand whisk to beat the eggs for 20–30 seconds until light and frothy. Using a large metal spoon, carefully fold the whisked eggs through the chocolate mixture, keeping as much air in the mixture as possible, to form a smooth batter. Pour into the lined tin, spreading evenly over the base. Bake for 20 minutes.
Lay a sheet of baking paper (or a clean tea towel) on a work surface. When the brownie has finished baking, tip it on to the baking paper and peel off the lining paper.
Leave to cool for five minutes, then, working quickly while it’s still hot, roll the brownie up from the short edge with the paper (or tea towel) inside. The brownie must be shaped into a roll while it is still warm and pliable. Leave the rolled brownie to cool completely, for at least four to six hours.
Meanwhile, make the cinnamon butter filling. In a bowl, use a spatula to beat the butter until smooth. Sift in the icing sugar, adding it gradually, mixing between additions, until fully incorporated and smooth. Add the milk and cinnamon, then mix again until the icing is smooth and creamy.
Gently unroll the cooled brownie (some cracks may appear). Use a palette knife to spread a thick layer of the cinnamon butter filling evenly over the surface. Reassemble the log from the cracked pieces, using the filling as a glue to hold it together, and re-form it to the original log shape. Put the assembled log on the swiss roll tin and chill for 30 minutes.
For the icing, mix the icing sugar and one teaspoon of water in a small bowl, adding the water gradually until you have a glue-like mixture.
Remove the log from the fridge. Drizzle over half of the icing. Cut into eight even slices, then arrange the slices on a plate.
To serve, combine the caster sugar and cinnamon and sprinkle over the arranged slices. Finish with a final drizzle of icing. These recipes are edited extracts from The Brownie Book: Wickedly Irresistible Chocolatey Bakes, by Kate Jenkins, published by DK at £16.99.
