Kate Jenkins shares two simple yet crowd-pleasing bakes that are perfect for involving children in the kitchen. The toffee crisp brownies offer a nostalgic crunch, while the carrot cake blondies provide a spiced, softer alternative that even vegetable-averse kids enjoy. Both recipes are designed to be easy for little hands, but adults will also be eager to claim the last square.
For the chewy toffee crisp centre, line two 20cm square baking trays with baking paper. Gently melt 50g unsalted butter, 100g light soft brown sugar and 40g golden syrup in a saucepan over low heat, stirring continuously until smooth. Remove from heat and cool slightly, then quickly stir in 40g toasted rice cereal until well coated. Press the mixture evenly into one lined tray and freeze for an hour until solid.
To make the brownie batter, heat the oven to 180C (160C fan)/350F/gas 4. Melt 175g diced unsalted butter in a saucepan over medium heat, then reduce heat and add 100g broken dark chocolate (70%), stirring until smooth. Remove from heat and stir in 300g caster sugar and ½ tsp vanilla extract. Add 100g plain flour and ½ tsp baking powder, stirring until the mixture resembles fine breadcrumbs. In a separate bowl, beat 3 eggs until light and frothy, then fold them into the chocolate mixture carefully to retain air.
Pour half the batter into the second lined tray. Lift the frozen toffee crisp layer, peel off the paper, and place it on top of the batter. Cover with the remaining batter, spreading evenly. Bake for 35–40 minutes until the edges are set and the centre has risen and cracked. Cool completely in the tray on a rack for one to two hours. For the topping, melt 100g milk chocolate in a heatproof bowl over simmering water, then pour over the cooled brownie. Chill for at least an hour, then cut into 12 bars.
For the carrot cake blondies, heat the oven to 180C (160C fan)/350F/gas 4 and line a 20cm square tray. Melt 175g unsalted butter in a saucepan over medium heat, then reduce heat and add 150g broken white chocolate and 1½ tsp ground cinnamon, stirring until smooth. Remove from heat and stir in 300g caster sugar and ½ tsp vanilla extract. Add 150g plain flour and ½ tsp baking powder, then fold in 3 beaten eggs. Gently mix in 150g finely grated and squeezed-dry carrots and 50g chopped toasted walnuts. Pour into the tray and bake for 35–40 minutes until golden and set. Cool completely.
For the cream cheese frosting, beat 75g softened unsalted butter and 150g softened full-fat cream cheese until smooth. Gradually add 200g sifted icing sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice if desired. Spread over the cooled blondie and top with extra walnuts. Cut into squares to serve.
