Two Quick and Easy Traybakes

Traybakes tend to be quick, delicious and easy, making them popular with bakers (and eaters) of all abilities…

With this in mind I thought I would share two of my go to recipes with you this weekend; my fruity flapjacks with chocolate topping and gooey brownies with mascarpone coffee icing. Both are super simple but really tasty, especially when partnered with a cup of tea and a good Sunday afternoon film!


So, to make my chocolate brownies with coffee icing, you will need: 200g dark chocolate, 140g butter, drop of vanilla extract, 2 eggs and 1 egg yolk, 70g plain flour, 250g mascarpone, 1tbsp soft light brown sugar, 2tsp espresso, cocoa for dusting

Preheat the oven to 180c (fan) and line a brownie tray with greaseproof paper.

Place the butter and chocolate in a bowl over a pan of simmering water and gently melt. Set aside to cool for a minute or two once melted.

Once slightly cooled, add the caster sugar and whisk with an electric whisk until a little paler. Add the eggs and vanilla and continue whisking until fully incorporated. Fold in the flour. Pour into the prepared tray and bake for 25-35 minutes until cracked on top and gooey but firm in the centre.

Cool on a wire rack.

Whilst the brownie is cooling, beat together the mascarpone, coffee and sugar until smooth. When the brownie is completely cool, spread with the icing and dust with cocoa powder, then slice into squares and serve.


To make these flapjacks, you will need: 350g porridge oats, 170g golden syrup, 170g light brown soft sugar, 150g butter, 30g peanut butter, 1tsp cinnamon, handful raisins, handful dried figs, handful crushed hazelnuts, 100g dark chocolate, 100g white chocolate

Preheat the oven to 160c (fan) and line a square tin with greaseproof paper.

Melt the syrup, sugar, butter and peanut butter together in a saucepan.

Pour the oats into a bowl and mix in the cinnamon, raisins, dried figs, and hazelnuts. Pour in the melted buttery mixture until well combined then press into the prepared square tin. Level off with the back of a spoon.

Bake for 30-40 minutes until golden brown. Leave to cool in the tin.

While the flapjack is cooling, melt the chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool slightly.

Pour the chocolate (dark and white) over the flapjack and swirl with a kebab stick to make a marbled effect. Place in the freezer for 10 minutes to set then slice into squares.

I hope you enjoy these recipes!



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