Classic Brownies

This is my go to recipe for gloriously gooey chocolate brownies. It has been passed down in my family and is a classic recipe that never fails to deliver the perfect treat for chocoholics like me!



1 Cup Margarine – Melted

1/2 Cup Caster Sugar

2 Eggs

1 Tsp Vanilla Extract

1/2 Cup All Purpose Plain Flour

1/2 Tsp Baking Powder

1/4 Tsp Salt

4 Tbsp Cocoa Powder

Optional- Semi Sweet Chocolate Chips (as many as you like!)


Pre heat the oven to 180·c. Melt the margarine and add in the caster sugar, cocoa powder and eggs. Mix in all of the remaining ingredients. Place in a greased pan, and bake for around 20-30 minutes. Once done, allow the brownies to cool in the pan before dividing them.




Mary Berry Carrot Cake Recipe

Hello my lovelies!

Lately I’ve been loving making it with this recipe I came across online. Thank you yet again Mary Berry!! ❤ I find it very quick and easy to make, and there’s always a part of me that feels that bit less guilty knowing theres some veg in it, haha!

This has quickly become my staple carrot cake recipe, and it never fails to turn out perfectly each time.

Here is what you’ll need…

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots (coarsely grated)
  • 300 g self-raising flour
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 75 g walnuts (chopped) 


And for the best part, that scrummy cream cheese frosting…

  • 50 g butter, at room temperature
  • 25 g icing sugar
  • 250 g full-fat cream cheese (Do not use low fat cream cheese, this will melt off the cake! I’ve learnt this from personal experience!) 


Preheat the oven to 180°c. Mix together the oil, eggs and sugar until it has thickened. Add the carrot, followed by the flour, baking powder mixture, spice and chopped walnuts and mix well until it is all combined.


I used to have a nightmare with cakes coming out in bits from sticking to the tin! Now I’ve learned and I always line a cake tin with baking paper. To do this I use a pencil to trace round the bottom of the tin and cut it out so it fits perfectly. I then grease the tin with margarine or butter and place the paper inside. It’s fail proof!

Place the batter into the tin and place into the oven to bake for about 35-40 minutes until it is golden brown and a thin knife of metal stick comes out clean.

Remove it from the oven and leave it to cool before removing it carefully from the tin and then leaving it for another few minutes to cool some more.


For the frosting I just blend together all three ingredients. If you want it to be a bit thicker, then add a few teaspoons of icing sugar. I then spread a generous layer of frosting on top of the cake.

You can add a finishing touch by decorating your masterpiece with a few whole walnuts or if you’re feeling creative you can make marzipan carrots (or just buy some from the shops…!)

(I forgot to take a photo after I frosted the cake, so I managed to take a snap of a few slices cut up, sorry!!) Hope you enjoy! X