Let’s face it, when you’re hosting a party it’s easy to get swept up in the details and forget all about the dessert station. If you’re someone who likes to make their dishes from scratch but are strapped for time, we’ve got four utterly idiot-proof recipes for you to test out on your guests this weekend.

Traybakes are the ultimate in fuss-free baking with minimal washing up, they feed a dozen and are surefire crowd pleasers. From a berry loaded brownie to a coconutty flapjack, an oozing Biscoff and Nutella blondie to a sweet vegan sticky toffee in a tray, here are four recipes to try this week.

Fudgy Berry Chocolate Brownies

Serves: 8 Prep time: 15 minutes Cook time: 20-25 minutes


  • 150g + 50g chocolate, dairy-free if needed
  • 170g self-rising flour
  • 3 large tbsp cacao or cocoa powder
  • 150g coconut or caster sugar
  • A pinch of salt
  • 5 tbsp sunflower oil
  • 1 tsp vanilla essence
  • 240ml milk, dairy-free if needed, room temperature
  • 100g cups berries e.g. blueberries and raspberries plus extra to serve


1. Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper (approx. 20cm square).

2. Place a heatproof bowl over a pan of simmering water and break up 150g of chocolate and place in the bowl. Allow to melt and set aside.

3. Meanwhile, sieve the flour and cacao/cocoa powder into a large bowl. Stir in the sugar and a pinch of salt.

4. Pour the oil, vanilla and milk along with the melted chocolate to the flour and stir until combined.

5. Chop the remaining 50g chocolate and stir most of it into the brownie batter with the berries.

6. Pour into the lined dish, smooth over the top and sprinkle over the extra chopped chocolate. Bake for 25-30 minutes until springy to touch around the outside.

7. Cool for 15 minutes in the tin and cool fully on a wire rack. They will be very soft until fully cooled and then cut into squares.

Recipe created by @rhitrition for Love Fresh Berries


Biscoff Nutella Blondies

Serves: 10 Prep time: 10 minutes Cook time: 25 minutes


  • 170g of unsalted butter (melted)
  • 280g of granulated sugar
  • 2 eggs
  • 350g of plain flour
  • 200g of white chocolate (chips or chopped into chunks)
  • 6 tbsp of smooth Biscoff spread
  • 6 tbsp of Nutella


  1. Preheat the oven to 160°C. Melt the butter in the microwave, then mix in the sugar, followed by the eggs.
  2. Gently mix in the flour, followed by the white chocolate chips/chunks. Pour the batter into the baking tin and spread evenly to the edges.
  3. Dollop alternate spoonfuls of Biscoff and Nutella on the surface of the batter and place in the oven for 10 minutes to soften the spreads.
  4. Take the blondies out and swirl the spreads into each other using the toothpick/fork. Return to the oven for a further 15 minutes.
  5. Allow to cool, slice and serve. 

Recipe created for the FAB Flour Easy Peasy Baking campaign


Blackberry Flapjack

Serves: 8 Prep time: 15 minutes Cook time: 20-25 minutes

  • 100g vegetable margarine
  • 60g honey
  • 2 tbsp coconut or brown sugar
  • 200g oats
  • 50g flour (plain or self raising)
  • 250g blackberries, halved if large
  • 1 tsp desiccated coconut, optional


  1. Preheat the oven to 180C/fan 160C/gas mark 4.   Line a 34cmx11cm or 20cmx20cm baking tin with parchment.  If you have a loose based tin that is helpful.
  2. In a pan melt together the margarine, honey and sugar.  Stir in the oats and flour.  Press around two thirds of the mixture into the tin, firming it down and smoothing the top.
  3. Scatter over the blackberries then spoon the remaining oat mixture over the top leaving it loose and rough – it doesn’t matter if you can still see the blackberries.  Sprinkle with the coconut if using.
  4. Bake for 20-25 minutes until golden and the blackberries are oozing.  Leave in the tin to cool slightly before serving warm in slices.

Recipe created by Love Fresh Berries


Vegan Agave Sticky Toffee Pudding

Serves: 15 Prep time: 12 minutes Cook time: 30 minutes

  • 4 tablespoons coconut oil, for greasing
  • 180g medjool dates, pitted and chopped
  • 270ml water
  • 240ml rice milk
  • 300g rolled oats

Sauce Ingredients:

  • 6 tablespoons cashew butter
  • 12 tablespoons The Groovy Food Company Rich & Dark Agave Nectar
  • 4 tablespoons of water


  1. Preheat the oven to 170°C/190°C fan/Gas Mark 5 and grease a 20 x 17cm square baking dish with the coconut oil.

2. Add the dates to a saucepan with the water and rice milk. Bring to the boil, then reduce the heat and simmer until the dates start to form a paste with the liquid.

3. Tip in the oats and cook for a further minute. Stir well, then transfer to the prepared dish or tin, spreading the mixture in an even layer. Place in the oven to bake for 25 minutes

4. Meanwhile, stir together the cashew butter and agave nectar with the water.

5. Remove the dish from the oven and pour the cashew and agave mixture on top of the oats (reserving 4 tablespoons), then put back in the oven to cook for a further 3-5 minutes to heat through until the sauce is piping hot.

6. Reheat your reserved sauce, and drizzle over each portion and serve.

Recipe from The Groovy Food Company


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