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

Kate Jenkins’s brownie recipes are built for baking with children: a toffee crisp brownie brings crunch and nostalgia, while a carrot cake blondie offers a softer, spiced twist that even veg-avoiding kids enjoy. Both are simple crowd-pleasers that suit little hands in the kitchen, and adults will happily claim the last square.

The toffee crisp brownie layers a chewy, crisp toffee centre inside a fudgy brownie. Make the toffee by melting butter, light soft brown sugar and golden syrup, then stir through toasted rice cereal and press into a lined tray before freezing until solid. For the brownie, melt butter with dark chocolate, fold in sugar, vanilla, flour, baking powder and lightly beaten eggs, pour half the batter into a second lined tray, top with the frozen toffee layer and cover with the remaining batter.

Bake until the edges are set and the centre has started to crack, cool completely, pour over melted milk chocolate, chill until set and slice into 12 bars.

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